Mason Jar Chicken Cobb Salad

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...

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About Recipe
Mason Jar Chicken Cobb Salad

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.

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)
  • 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
Directions :

  1. 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.

  2. 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.

  3. Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.

  4. 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.

  5. Divide dressing, chicken, bacon, cucumber, tomatoes, hard boiled eggs, avocado, and lettuce into 4 mason jars. Dump into a bowl and mix before serving.

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