Chopped Chicken Cobb Salad in a Mason Jar

This recipe makes 4 large salads, perfect for lunch or dinner!  They will keep in the refrigerator for 4 to 5 days.


  • 1/4 cup balsamic vinegar
  • 2 TB olive oil
  • 1 tsp honey
  • 1 tsp Dijon mustard


  • 1 pint cherry tomatoes, halved
  • 1 English cucumber, chopped
  • 1 cup shredded carrots
  • 4 hardboiled eggs, peeled and chopped
  • 1 avocado, peeled and diced, tossed with lime juice
  • 4 slices of bacon, cooked, cooled and chopped
  • 16 oz of cooked chicken breast, cubed or shredded
  • 4 TB blue cheese crumbles
  • 4 cups of thinly chopped romaine lettuce


  1. Whisk dressing ingredients together until blended thoroughly.  Divide evenly among 4 quart sized mason jars.
  2. Add 1/4 of the remaining ingredients to each jar, in the order above (starting with tomatoes, ending with lettuce).
  3. Seal jars tightly (I like these plastic lids) and store in refrigerator.
  4. When ready to eat, shake jar, dump on a plate or into a bowl and serve!

Cobb salad1



This entry was posted in Dinner, Lunch, Make Ahead, Mason Jar Meals, salad and tagged , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Chopped Chicken Cobb Salad in a Mason Jar

  1. Pingback: Make Ahead Lunches (Subtitle: Why I Sometimes Don’t Eat Lunch – Part 2) | Plan Prep Pour

  2. Pingback: 2018 Monday Meal Plan: Week 12 (March 12 through 18) | Plan Prep Pour

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