Cobb salad in a jar
Try this flavorful Cobb salad in a jar! Packed with layers of fresh veggies, savory cheese, and zesty dressing, this recipe is a must-try for a delicious and colorful meal on the go.
Ingredients:
- 8 strips thick-cut bacon
- Two 8-ounce boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- Neutral cooking oil, for greasing
- 4 large eggs
- 170g ranch dressing
- 40g sherry vinegar
- 1 tablespoon minced fresh chives
- 1 head iceberg lettuce, cored and cut into bite-size pieces
- 1 English cucumber, seeded and small diced
- 2 large tomatoes, small diced
- 1 avocado, sliced
- 1/4 cup blue cheese crumbles
Instructions:
- Preheat your oven to 190 °C.
- Place the bacon slices on a rimmed baking sheet in a single layer and bake until crispy, which takes about 20 minutes. Let it cool down to room temperature, then crumble it. Set it aside until you're ready to assemble the jars.
- Season the chicken breasts with salt and pepper. Place them on a lightly oiled small baking sheet and roast until they are cooked through and golden, around 30 minutes. Let them cool down to room temperature, then cut them into small pieces. Set them aside until you're ready to assemble the jars.
- Place the eggs in a small saucepan and add enough water to cover them. Place it on the stove over medium-high heat and bring it to a boil. Once boiling, turn off the heat and let it sit for 11 minutes. Take the eggs out of the water and allow them to cool down. Peel off the shells and cut them in half lengthwise. Set them aside until you're ready to assemble the jars.
- Combine the ranch dressing, sherry vinegar, and chives in a small bowl. Keep it chilled until you're ready to assemble the jars.
- Layer the ingredients into four 32-ounce mason jars, starting with iceberg lettuce at the bottom of each jar. Evenly distribute the eggs with yolk sides up in each jar. Divide the crumbled bacon, cucumber, tomatoes, avocado slices, chopped chicken, blue cheese, and ranch dressing among the jars.
- Seal the jars with lids and refrigerate until you're ready to eat. Before eating, shake the jars to mix the salads and either transfer them to chilled plates or enjoy them straight from the jars.
Summary:
- Calories: 3388 kcal
- Fat: 266 g
- Protein: 182 g
- Carbs: 70 g
- Potassium: 5262 mg
- Magnesium: 371 mg