Pin It The crunch of golden chicken against creamy blue cheese reminded me why I started meal prepping in the first place. I used to spend lunch breaks wandering between sad desk salads and overpriced wraps, never quite satisfied. Then a coworker shook a mason jar at me one Monday morning, and everything changed. Now Sunday evenings mean lining up jars on the counter, each one a little edible insurance policy against the week ahead.
I made these for a picnic last spring and watched my friend tip hers into a bowl, all the colors tumbling out like confetti. She looked up mid-bite and said it tasted better than the cafe version she paid twelve dollars for last week. The bacon had stayed crisp, the avocado hadnt turned brown, and the dressing hit every leaf perfectly. That moment sold me on jar salads forever.
Ingredients
- Boneless, skinless chicken breasts: Cut them into equal sized pieces so they bake evenly, nothing worse than some bites being dry while others are just done.
- Buttermilk: This keeps the chicken incredibly tender and helps the coating stick like glue, even after baking.
- Panko breadcrumbs: Regular breadcrumbs turn out dense, but panko stays light and shatters when you bite into it.
- Grated Parmesan cheese: Mixed into the coating, it adds a nutty, salty crunch that makes the chicken taste richer than it is.
- Garlic powder and paprika: These give the coating warmth without overpowering the chicken, just enough flavor to notice.
- Romaine lettuce: Holds up better than softer greens when packed in a jar, still crunchy three days later.
- Cherry tomatoes: Halved ones release just enough juice to mingle with the dressing without making everything wet.
- Cucumber: Adds a cool, refreshing crunch that balances the richness of bacon and cheese.
- Hard boiled eggs: Protein boost and creamy texture, plus they look beautiful quartered in the jar layers.
- Bacon: Cooked until crisp and crumbled, it adds that smoky, salty punch every Cobb needs.
- Avocado: I learned to add this last or right before eating, otherwise it turns an unappealing gray brown.
- Blue cheese: Crumbled and tangy, it melts slightly into the dressing when you shake the jar.
- Red onion: Sliced thin so it adds bite without overwhelming, a little goes a long way here.
- Mayonnaise and Greek yogurt: Together they make a dressing thats creamy but not heavy, with a slight tang.
- White wine vinegar and lemon juice: Brightness that cuts through all the richness, waking up every other flavor.
- Dijon mustard: Just a teaspoon adds depth and a gentle sharpness that ties the dressing together.
- Fresh chives: Chopped fine, they bring a mild onion flavor and flecks of green that make the dressing look alive.
Instructions
- Marinate the chicken:
- Submerge the chicken pieces in buttermilk and let them sit for at least 15 minutes, this step makes them juicy and helps the coating cling. If you have time, go longer, even an hour in the fridge works beautifully.
- Prepare the coating:
- Preheat your oven to 400 degrees F and line a baking sheet with parchment. Mix panko, Parmesan, garlic powder, paprika, salt, and pepper in a bowl until everything is evenly distributed.
- Coat and bake the chicken:
- Pull each piece from the buttermilk, letting excess drip off, then press into the breadcrumb mixture until fully coated. Arrange on the baking sheet, mist with olive oil spray, and bake for 18 to 20 minutes until golden and cooked through.
- Make the dressing:
- Whisk together mayonnaise, Greek yogurt, vinegar, lemon juice, Dijon, chives, salt, and pepper until smooth and creamy. Taste it, adjust the salt or add more lemon if you want extra brightness.
- Layer the jars:
- Start with 2 tablespoons of dressing at the bottom of each jar, then add cherry tomatoes, cucumber, red onion, bacon, blue cheese, hard boiled egg, crispy chicken, and romaine lettuce in that order. Add avocado on top just before serving or pack it separately to avoid browning.
- Seal and store:
- Close the lids tightly and refrigerate until youre ready to eat. When its time, shake the jar to coat everything or pour it all into a bowl for a more traditional salad experience.
Pin It One Thursday I forgot my jar at home and bought a salad from the cafeteria instead. It cost more, had half the ingredients, and the lettuce was already wilted. I thought about my jar sitting in the fridge, perfectly layered, waiting for me, and I realized I had accidentally created something better than convenient. I had made lunch something to look forward to.
Making It Your Own
This recipe is forgiving in the best way. Swap blue cheese for crumbled feta if you want something milder, or use ranch dressing if youre not a fan of the tangy yogurt base. I have also used leftover rotisserie chicken when I didnt feel like baking, just toss it in at the end. The formula stays the same, dressing on the bottom, hearty vegetables next, proteins and cheese in the middle, greens on top.
Storage and Freshness
These jars keep beautifully in the fridge for up to four days, sometimes five if you have not added the avocado yet. The key is making sure the lids are sealed tight and the dressing stays at the bottom where it belongs. I have taken them on road trips, to the office, even to the park, and they have never let me down. Just remember to keep them upright, one toppled jar in a bag taught me that lesson quickly.
Serving Suggestions
I love eating these straight from the jar with a fork, but pouring them into a wide bowl makes them feel like a real meal, especially if you have company. A crisp Sauvignon Blanc or sparkling water with lemon on the side turns it into something almost fancy. You can also pack the dressing separately in a small container if you prefer to control exactly how much goes on, though I find the pre portioned amount at the bottom works perfectly.
- Serve with crackers or a slice of crusty bread if you want something to crunch alongside.
- Add a handful of roasted chickpeas for extra protein and texture.
- Drizzle a little hot sauce on top if you like heat, it plays nicely with the blue cheese.
Pin It This salad has quietly become one of my most reliable recipes, the kind I make without thinking and never get tired of. It turns out that a little planning on Sunday can buy you back a whole week of easy, satisfying lunches.
Recipe Questions & Answers
- → How long does this salad stay fresh in the refrigerator?
When properly layered with dressing at the bottom, sealed mason jars will keep for 3-4 days. The key is keeping the lettuce separated from the dressing until you're ready to eat, which the layering method achieves perfectly.
- → Can I prepare this salad ahead of time?
Yes, this is ideal for meal prep. Assemble the jars up to 4 days in advance, but wait to add avocado until just before eating to prevent browning. Simply shake or pour into a bowl when ready to enjoy.
- → What's the best way to layer the ingredients?
Start with dressing on the bottom, followed by heartier vegetables like tomatoes and cucumber, then add proteins and cheese, and finish with romaine lettuce on top. This keeps delicate greens crisp and separated from moisture.
- → Can I substitute the blue cheese?
Absolutely. Feta, goat cheese, or cheddar work wonderfully as alternatives. Choose based on your preference for tanginess and richness in the overall flavor profile.
- → Is this gluten-free?
Yes, simply swap regular panko breadcrumbs for gluten-free panko when coating the chicken. Double-check all ingredient labels, as some dressing components or bacon may contain hidden gluten.
- → How do I prevent the avocado from browning?
Keep avocado separate until just before eating. Store it in the jar separately or add it to your bowl when you're ready to consume the salad to maintain its vibrant green color.