Vibrant layered salad with crispy chicken, bacon, blue cheese, egg, and fresh vegetables perfectly packed in mason jars.
# What You’ll 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 teaspoon garlic powder
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Olive oil spray
→ Salad Base
10 - 4 cups romaine lettuce, chopped
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 2 large 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
→ Dressing
18 - 1/3 cup mayonnaise
19 - 2 tablespoons Greek yogurt
20 - 1 tablespoon white wine vinegar
21 - 1 tablespoon fresh lemon juice
22 - 1 teaspoon Dijon mustard
23 - 1 tablespoon fresh chives, chopped
24 - Salt and black pepper to taste
# How To Make:
01 - Submerge chicken pieces in buttermilk and refrigerate for at least 15 minutes to enhance tenderness and flavor absorption.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
03 - Remove chicken from buttermilk, allowing excess to drip off. Coat each piece thoroughly in the breadcrumb mixture and arrange on prepared baking sheet in a single layer. Lightly mist with olive oil spray.
04 - Bake for 18 to 20 minutes until golden brown and internal temperature reaches 165°F. Allow to cool for 5 minutes before assembly.
05 - Whisk together mayonnaise, Greek yogurt, white wine vinegar, lemon juice, Dijon mustard, and fresh chives until smooth and creamy. Season with salt and black pepper to taste.
06 - Divide dressing evenly among four 16-ounce mason jars, distributing 2 tablespoons per jar. Layer in sequence: cherry tomatoes, cucumber, red onion, bacon, blue cheese, hard-boiled egg, crispy chicken bites, and romaine lettuce. Reserve avocado for final addition.
07 - Top each jar with diced avocado immediately before serving to prevent oxidation. Seal jars securely and refrigerate until ready to consume. Shake vigorously or transfer to a bowl before eating to combine all components.
