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Chicken Cobb Mason Jar Salad

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 head Romaine Lettuce chopped
  • 1 bunch Baby Spinach long stems removed
  • 6 Hard Boiled Eggs diced
  • 3 whole Boneless Skinless Chicken Breasts chopped
  • 1/2 lb Ham diced
  • 1 tbsp Garlic Powder
  • 1 tsp Salt or to taste
  • 1 tsp Pepper or to taste
  • 2 whole Carrots diced
  • 2 stalks Celery diced
  • 1/2 Red Onion diced
  • 1 Bell Pepper diced
  • 1 Cucumber diced
  • 3 tbsp Sunflower Seeds shelled
  • 6 tbsp Shredded Cheddar Cheese
  • 12 tbsp Ranch Salad Dressing (or dressing of your choice)
  • 6 Large mouth quart-size mason jars with lids

Method
 

  1. Preheat your oven to 375.  Line a cake pan, cookie sheet or baking dish with tinfoil, and lightly grease with olive oil, cooking spray, lard, etc - grease of your choice. (we typically use olive oil sprayed from our Misto).  The key here is a pan with SIDES and some lubricant so you don't mess up the inside of your oven with drippings and your chicken doesn't stick.  
  2. Place your whole chicken breasts on your prepared baking sheet and sprinkle with the garlic powder, salt and pepper.  Place in oven and bake for approx 30 minutes or until chicken is cooked through.  
  3. While chicken is baking, wash and chop/dice all of your lettuce and veggies.
  4. If you are preparing your own salad dressing, now is the time to mix it up.
  5. Once chicken is cooked through, remove from oven and allow to cool, then chop into bite-size pieces.
  6. Add 2 tbsp salad dressing to the bottom of each mason jar (or more, depending on your preference).
  7. Add remaining ingredients to the mason jars, dividing equally, in this order:  Carrots, celery, onion, cucumber, chicken, hard-boiled eggs, shredded cheese, sunflower seeds, lettuce, spinach.  Be sure to leave a bit of space at the top of the jar to allow for movement when you shake it to toss the salad with the dressing.
  8. Seal each mason jar with a lid and store in the fridge.  These will last 5-7 days but the key is to add the ingredients in the order listed, seal tightly, and BE SURE NOT TO TIP OR MIX THEM UNTIL YOU ARE READY TO EAT!  
  9. When you are ready to eat, shake the jar vigorously to toss the salad then pour it out on a plate or bowl and enjoy!

Notes

Here are a few useful "Pro Tips": 
  • We gave instructions to bake chicken breast in the oven for this recipe, but use any kind of chicken you'd like.  In the past, we've used store-bought rotisserie chicken, grilled bone-in chicken thighs and legs, and chicken breasts slow-cooked all day in crock pot and shredded.  You get the picture - use whatever chicken you have on hand or works in your life at that moment.  You can also throw in some chopped bacon or bacon bits too!
  • Use whatever salad dressing you prefer (or try making your own - see text above for recipe link).
  • Throw in some avacado for a little added healthy fat.  Yes, it may turn a little brownish toward the end of the week, but the sealed jar really helps keep it fresh!