Description
This Mason Jar Cobb Salad recipe is a convenient, healthy, and protein-packed meal perfect for on-the-go lunches or meal prep. Featuring layers of juicy chicken, crunchy bacon, fresh vegetables, and a zesty, homemade lemon vinaigrette, this salad keeps its flavors and textures intact inside a mason jar until you’re ready to enjoy.
Ingredients
Units
Scale
Salad:
- 2 pan-seared chicken breasts, chopped
- 4 hard-cooked eggs, chopped
- 4 slices cooked bacon, chopped
- 1 cup grape or cherry tomatoes, halved or quartered
- 1/2 cup sliced green onion or red onion
- 2 cups romaine lettuce, chopped small
Lemon Vinaigrette Dressing:
- 3–4 tbsp lemon juice (juice of 1–2 whole lemons)
- 1 clove garlic, minced
- 1 tsp dijon mustard
- 1/2 tsp honey (more as desired)
- 1/2 tsp salt
- dash cracked black pepper (optional)
- 1/3 cup olive oil
Instructions
- Prepare the Chicken and Bacon: Cook the chicken breasts by pan-searing them in a skillet over medium heat until golden and cooked through, about 6–7 minutes per side. Let them rest, then chop into bite-sized pieces. Cook the bacon until crispy, drain on paper towels, and chop into pieces.
- Cook and Chop the Eggs: Hard-boil the eggs by placing them in a pot of cold water, bringing to a boil, then simmering for 10–12 minutes. Cool under cold water, peel, and chop.
- Prepare the Vegetables: Wash and halve or quarter the grape or cherry tomatoes. Slice the green onions or red onions thinly. Chop the romaine lettuce into small pieces.
- Make the Lemon Vinaigrette: In a small bowl or jar, combine the lemon juice, minced garlic, Dijon mustard, honey, salt, cracked black pepper, and olive oil. Whisk or shake well until emulsified. Taste and adjust honey or seasoning as desired.
- Assemble the Mason Jar Salads: Pour a few tablespoons of dressing into the bottom of each mason jar. Layer the salad ingredients in this order: tomatoes, onions, chicken, bacon, eggs, and finally, lettuce on top. This keeps the lettuce crisp and prevents sogginess.
- Store or Serve: Seal the jars with lids and refrigerate. When ready to eat, shake the jar to distribute the dressing and empty into a bowl or eat directly from the jar.
Notes
- Use wide-mouth quart-size mason jars for easier layering and access.
- Customize with additional veggies or substitute protein as desired.
- The salad can be stored for up to 3 days in the refrigerator.
- Keep the dressing separate if storing longer to maintain maximum freshness.
Nutrition
- Serving Size: 1 mason jar (1/4 of recipe)
- Calories: 440
- Sugar: 2g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 295mg
