Time for a new recipe Wednesday! This week it’s another no-heat lunch that’s also super convenient to carry to work: a Mason Jar Chicken Cobb Salad. When you’re ready to eat, dump the whole jar into a big bowl, mix, and eat!
Now, the trick to a successful mason jar salad is getting the layering right! You don’t want to have wet tomatoes sitting on top of your lettuce or it will be soggy within a few hours. Instead, try this order to keep it fresh all week:
- Dressing
- Grilled chicken
- Bacon
- Cucumbers
- Tomatoes
- Hard boiled eggs
- Avocado (works best if tossed with lime juice to prevent browning)
- Lettuce
If you’re still skeptical of jumping on the mason jar salad bandwagon, use a regular salad meal prep container instead. These are my favorite and keep all your ingredients separated until you’re ready to mix them together. Or you can get all my salad meal prep tips here!
Here are some items I used to make this recipe a success. Note: these are Amazon Affiliate links.
Recipe
Mason Jar Chicken Cobb Salad
Ingredients
Salad Ingredients
- 6 slices Oscar Meyer Center Cut Bacon, pan-fried and chopped (39 grams cooked)
- 4 hard boiled eggs, sliced (200 grams)
- 7 oz green leaf lettuce, chopped (about 8 cups chopped)
- 1 cup cherry tomatoes, halved (170 grams)
- 1 cup English cucumber, chopped (150 grams)
- 1/2 cup Marie's Creamy Avocado Poblano Dressing (116 grams)
- 1 small avocado, chopped (150 grams)
Juicy Air Fryer Chicken
- 1 lb raw chicken breast
- 3 tbsp homemade brine mix
- 1 tsp olive oil
- 1 tsp Oh My Spice! Lemon Pepper Dill Seasoning
- salt and pepper to taste
Instructions
Juicy Air Fryer Chicken
Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.
Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.
Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing.
Assemble
Divide dressing, chicken, bacon, cucumber, tomatoes, hard boiled eggs, avocado, and lettuce into 4 mason jars. Dump into a bowl and mix before serving.
Recipe Notes
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