| | | | | |

Mason Jar Cobb Salad

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

A Mason Jar Cobb Salad is a great way to make your weekdays easier with this convenient and healthy meal on the go. They are filled with Whole30 ranch dressing, tomato, chicken, hard boiled egg, crispy bacon, chunks of avocado, lettuce, and green onions. Just shake and eat!

Check out The Ultimate List of Whole30 Recipes for more healthy and delicious recipes.

Three Mason Jar Cobb Salad with Ranch Dressing in a row.

One of my all-time favorites ‘entrée salad recipes’ is a Classic Cobb Salad, I make them all the time. They are traditionally made with a red-wine vinaigrette, but I prefer my Whole30 Ranch Dressing.

So here’s the best part my friends!! If you strategically layer your salad in a Mason jar, you can make them up to three days in advance and they won’t get soggy in the refrigerator! How awesome is that?

Cobb Salad Ingredients:

Ranch dressing, hardboiled eggs, avocado, bacon, chicken, green onions, and lettuce in white bowls and cherry tomatoes listed.

Chopped salad greens (butter lettuce and romaine lettuce), halved cherry tomatoes, crispy chopped bacon, chicken breast (I used rotisserie chicken), hard-boiled eggs, diced avocado, and green onions (or chives).

How to make a Cobb Salad in a Jar:

Place 3 tablespoons of dressing in the bottom of a quart size Mason jar.

Ranch Dressing in the bottom of a Mason jar.

Next, add one-quarter cup of halved cherry tomatoes and 2 tablespoons of chopped hard boiled egg.

Chopped hardboiled eggs and tomatoes on ranch dressing in a Mason jar.

Now add a half cup of chicken, 2 tablespoons of bacon, and 2 tablespoons diced avocado.

Ranch dressing, tomato, egg, chicken, bacon, and avocado layered in a Mason Jar.

Top off each salad with a quarter cup of Romaine, a quarter cup of Butter lettuce, and half a tablespoon of green onions.

Ranch dressing, tomato, egg, bacon, avocado, and lettuce layered in a Mason jar.

Screw the lid on top and place in the refrigerator until ready to eat!

Recipe Notes & Tips:

  • I baked the bacon on a foil-lined baking sheet for 25 minutes at 375 degrees.
  • Instant Pot Hard Boiled Eggs are super easy to make. You can also boil in a small saucepan for about 10 minutes. Place in an ice water bath for 5 minutes and peel.
  • I used my Instant Pot Faux-tisserie Chicken recipe and pulled the chicken off with my fingers. You can also bake or grill your chicken. This is the perfect use for store-bought or leftover chicken!
  • I could not find cherry tomatoes, so I used grape tomatoes instead. You could also dice 2 Roma tomatoes.
  • If not following Whole30, sprinkle 2 tablespoons of crumbled blue cheese over the chicken.

What is the difference between a Cobb and a Chefs Salad?

A Chef’s salad contains a variety of meats such as ham, turkey, roast beef or chicken, hard boiled eggs, cheese and cucumbers. The ingredients are usually tossed before serving.

A Cobb salad has tomato, hard boiled eggs, bacon, chicken, avocado, and chives arranged on a bed of torn romaine and Boston lettuce.

Tools used to create this recipe:

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More delicious salad recipes:

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Mason Jar Cobb Salad with Ranch Dressing recipe.

Mason Jar Cobb Salad

A Mason Jar Cobb Salad is filled with Whole30 ranch dressing, tomato, chicken, hard boiled egg, crispy bacon, avocado, and lettuce.
No ratings yet
Print Rate
Course: Main Course
Cuisine: American
Keyword: salad in a jar recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 596kcal
Author: Lisa Johnson

Equipment

  • Mason Jars – quart size.

Ingredients

  • .75 cup Whole30 ranch dressing or balsamic vinaigrette
  • 1 cup halved cherry tomatoes
  • 3 large hard boiled eggs diced
  • 2 cups chopped chicken breast
  • 6 strips bacon cooked and chopped
  • 1 medium avocado diced
  • 2 cups romaine lettuce torn or chopped – one head
  • 2 cups Boston lettuce or Butter lettuce – torn or chopped – one head
  • .33 cup chopped green onions green parts onion – one bunch

Instructions

  • Place 3 tablespoons of dressing in the bottom of a quart size Mason jar. Add one-quarter cup of halved cherry tomatoes and 2 tablespoons of chopped hard boiled egg.
  • Next add a half cup of chicken, 2 tablespoons of bacon, and 2 tablespoons diced avocado. Top off each salad with a quarter cup of Romaine, a quarter cup of Butter lettuce, and half a tablespoon of green onions.
  • Screw the lid on top and place in the refrigerator until ready to eat! Salads should be good for 3 to 4 days, then the vegetables will start to fade and the flavors will start to blend together.

Notes

  • I baked the bacon on a foil-lined baking sheet for 25 minutes at 375 degrees.
  • Instant Pot Hard Boiled Eggs are super easy to make. You can also boil in a small saucepan for about 10 minutes. Place in an ice water bath for 5 minutes and peel.
  • I used my Instant Pot Faux-tisserie Chicken recipe and pulled the chicken off with my fingers. You can also bake or grill your chicken. This is the perfect use for store-bought or leftover chicken!
  • I could not find cherry tomatoes, so I used grape tomatoes instead. You could also dice 2 Roma tomatoes.
  • If not following Whole30, sprinkle 2 tablespoons of crumbled blue cheese over the chicken.
  • Whole30 Ranch DressingBalsamic Vinaigrette
  • Nutrition calculations are estimates based on regular ranch dressing.

Nutrition

Calories: 596kcal | Carbohydrates: 12g | Protein: 27g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 856mg | Potassium: 883mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3459IU | Vitamin C: 19mg | Calcium: 71mg | Iron: 2mg

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating