EASY CHICKEN COBB MASON JAR SALAD

Cobb Salads are definitely in my top 3! I like my salad to have bulk to it, not just a pile of lettuce with a few toppings, which is why Cobb Salads are a great option! I didn’t add avocado to this salad because I wasn’t sure how it would hold up for several days in the mason jars, but you could easily add some sliced avocado on top!

You can top the salad with Ranch Dressing, but I’ve been loving the Sweet Vidalia Onion Dressing on it. I add the dressing on the day that I eat the salad.

If you are new to the whole mason jar salad thing, the basic premise is that you layer according to bulk. I know someone is going to say, wait, where is the dressing? Well, I’m self admittedly a dressing snob. I don’t love my dressing mixed all over my salad. Instead I typically like to dip it on the side. BUT if you are a major dressing lover, add your dressing to the bottom of the jar first.

This is the order of operations that I follow for a Mason Jar Salad:

• BOTTOM LAYER - Dressings, Bulky Vegetables (carrots, broccoli, bell peppers, firm tomatoes), Beans

• BOTTOM MIDDLE LAYER - Eggs, Soft Vegetables (mushrooms, diced tomatoes, olives, corn), Soft and/or Dried Fruits (mandarins, berries, etc.)

• TOP MIDDLE LAYER - Cheese, Protein (Chicken, Bacon, Ground Meat), Nuts, Seeds

• TOP LAYER - Salad of Choice (Spinach, Arugula, Mixed Greens, Romaine, Coleslaw, etc.), Croutons

I usually decide on 1 type of salad to make for the week, eat the same one every day, then switch it up for the next week. This way I’m only buying the ingredients for 1 salad recipe each week and utilizing produce and resources well.

I pack them all in these 22 ounce mason jars and use these airtight lids to seal them. Everything goes in the dishwasher and will be ready to pack a new salad in on Sunday night!