Layered mason jar salad with crispy chicken, bacon, eggs, blue cheese, and fresh vegetables for portable lunches.
# What You Need:
→ Crispy Chicken
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 cup buttermilk
03 - 1 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Olive oil spray
→ Salad Components
10 - 4 cups romaine lettuce, chopped
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 2 hard-boiled eggs, peeled and quartered
14 - 4 slices bacon, cooked and crumbled
15 - 1 avocado, diced
16 - 1/2 cup blue cheese, crumbled
17 - 1/2 small red onion, finely sliced
→ Creamy Dressing
18 - 1/3 cup mayonnaise
19 - 2 tbsp Greek yogurt
20 - 1 tbsp white wine vinegar
21 - 1 tbsp lemon juice
22 - 1 tsp Dijon mustard
23 - 1 tbsp fresh chives, chopped
24 - Salt and pepper, to taste
# How to Make:
01 - Submerge chicken pieces in buttermilk for 15 minutes to tenderize. Preheat oven to 400°F and line baking sheet with parchment paper.
02 - Combine panko, Parmesan, garlic powder, paprika, salt, and pepper in shallow bowl. Dredge buttermilk-soaked chicken in coating, pressing to adhere. Arrange on prepared baking sheet and mist with olive oil spray.
03 - Bake for 18-20 minutes until golden brown and internal temperature reaches 165°F. Let rest 5 minutes before assembling.
04 - Whisk mayonnaise, Greek yogurt, white wine vinegar, lemon juice, Dijon mustard, and chives until emulsified. Season with salt and pepper to taste.
05 - Divide dressing among 4 jars (16 oz or larger). Layer in order: tomatoes, cucumber, red onion, bacon, blue cheese, hard-boiled egg, crispy chicken, romaine lettuce. Add avocado just before serving to prevent oxidation.
06 - Seal jars and refrigerate up to 24 hours. Shake vigorously or pour into bowl to combine ingredients before eating.
