Cobb Salad In A Jar

Portions:4
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Ingredients

  • 2 tbsp. red wine vinegar
  • 1 tbsp. Dijon mustard
  • 1 Garlic clove minced
  • 1 tsp. Worcestershire sauce
  • ⅓ c. plus 1 tablespoon olive oil divided
  • kosher salt
  • Freshly ground black pepper
  • 1 halved cherry tomatoes
  • ½ lb. Boneless Skinless Chicken Breast
  • ½ tsp. garlic powder
  • ½ tsp. lemon pepper
  • 4 eggs hard boiled and quartered
  • 4 slices bacon cooked and crumbled
  • 1 avocado chopped
  • 1 tbsp. lemon juice
  • ½ c. crumbled blue cheese
  • 2 large heads of romaine chopped
  • 2 tbsp. Chopped chives

Instructions

  • Make vinaigrette: Whisk together red wine vinegar, Dijon mustard, garlic and Worcestershire sauce until evenly combined.
  • Gradually add 1/3 cup olive oil, whisking constantly until emulsified.
  • Season with salt and pepper.
  • Meanwhile, heat remaining olive oil in a large skillet over medium-high heat.
  • Season chicken with garlic powder, salt and pepper and cook until cooked through, 4 per side.
  • Transfer to a cutting board to rest for 10 before chopping.
  • Toss avocado in lemon juice.
  • Pour 1-2 tablespoons in each mason jar.
  • Add tomatoes on top of the dressing, then layer the rest of the ingredients in the jar, leaving the lettuce for higher up in the jar.
  • Seal tightly and refrigerate for up 3-5 days.
  • Shake vigorously before serving to distribute dressing.
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Course Eggs / Pork / Salad