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Bacon and Egg Avocado Salad
This layered mason jar salad is packed with avocado, crispy bacon, hardboiled egg, and chopped chicken breast. A homemade lemon and Dijon vinaigrette sits at the bottom to keep the fresh vegetables crisp until you are ready to eat. It is a perfect make-ahead option for a quick weekday lunch or a high-protein meal on the go. Crunchy romaine, creamy blue cheese, and savory bacon create a highly satisfying mix of textures in every bite.
Ingredients
- ½ diced avocado
- 1 tsp. lemon juice
- ½ cup halved cherry tomatoes
- 2 tbsp. chopped flat-leaf parsley
- 1 tbsp. chopped chives
- 1 chopped hardboiled egg
- 1 cup cooked and chopped chicken breast
- 2 cups chopped romaine
- ¼ cup crumbled blue cheese
- 2 slices cooked and chopped bacon
Instructions
- 1Measure out the dressing ingredients, which include two tablespoons of lemon juice, half a tablespoon of minced shallot, a quarter teaspoon of Dijon mustard, three tablespoons of olive oil, and black pepper.
- 2Whisk the lemon juice, shallot, mustard, salt, and pepper together in a small bowl. Pour in the olive oil slowly while stirring constantly to emulsify the dressing.
- 3Toss the diced avocado with one teaspoon of lemon juice to keep it from browning.
- 4Spoon three tablespoons of the prepared dressing into the bottom of a quart-sized canning jar. Add the halved cherry tomatoes, chopped parsley, chives, hardboiled egg, cooked chicken breast, romaine lettuce, and the coated avocado in distinct layers.
- 5Finish the jar by adding the crumbled blue cheese and chopped bacon on top of the greens.
- 6Seal the jar tightly with a lid and store it in the refrigerator until you are ready to eat.