Cobb Salad In A Jar
Ingredients
- 2 tbsp. red wine vinegar
- 1 tbsp. Dijon mustard
- 1 Garlic clove minced
- 1 tsp. Worcestershire sauce
- 1/3 c. plus 1 tablespoon olive oil divided
- kosher salt
- Freshly ground black pepper
- 1 halved cherry tomatoes
- 1/2 lb. Boneless Skinless Chicken Breast
- 1/2 tsp. garlic powder
- 1/2 tsp. lemon pepper
- 4 eggs hard boiled and quartered
- 4 slices bacon cooked and crumbled
- 1 avocado chopped
- 1 tbsp. lemon juice
- 1/2 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.