Mason Jar Chicken Cobb Salad
Servings: 4 servings
Calories: 396kcal
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.
Notes
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Nutrition
Calories: 396kcal | Carbohydrates: 9g | Protein: 38g | Fat: 24g | Cholesterol: 274mg | Sodium: 537mg | Potassium: 843mg | Fiber: 4g | Sugar: 4g