Vibrant layered salad featuring crispy chicken, bacon, blue cheese, and hard-boiled egg packed in convenient mason jars.
# What Goes In:
→ 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
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
→ Dressing
18 - 1/3 cup mayonnaise
19 - 2 tablespoons Greek yogurt
20 - 1 tablespoon white wine vinegar
21 - 1 tablespoon lemon juice
22 - 1 teaspoon Dijon mustard
23 - 1 tablespoon fresh chives, chopped
24 - Salt and pepper to taste
# How to Make It:
01 - Place chicken pieces in buttermilk and marinate for at least 15 minutes. Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine panko, Parmesan cheese, garlic powder, paprika, salt, and pepper in a mixing bowl. Remove chicken from buttermilk, coat evenly in breadcrumb mixture, and arrange on prepared baking sheet. Spray lightly with olive oil.
03 - Bake for 18 to 20 minutes until golden and cooked through. Allow to cool slightly before assembly.
04 - Whisk mayonnaise, Greek yogurt, white wine vinegar, lemon juice, Dijon mustard, fresh chives, salt, and pepper until smooth and well combined.
05 - In each of four mason jars, layer in order: 2 tablespoons dressing, cherry tomatoes, cucumber, red onion, bacon, blue cheese, hard-boiled egg, crispy chicken, and romaine lettuce. Add avocado immediately before serving.
06 - Seal jars and refrigerate until ready to eat. Shake the jar or pour contents into a bowl to combine before consuming.
