Crispy Chicken Cobb Jar Salad (Printable)

Layered mason jar salad featuring crispy chicken bites, bacon, blue cheese, hard-boiled eggs, and fresh vegetables for portable lunches.

# Components:

→ 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

# Method:

01 - Marinate chicken pieces in buttermilk for at least 15 minutes.
02 - Preheat oven to 400°F and line a baking sheet with parchment paper.
03 - In a bowl, mix panko, Parmesan, garlic powder, paprika, salt, and pepper. Remove chicken from buttermilk, coat thoroughly in the breadcrumb mixture, and place on prepared baking sheet. Mist with olive oil spray.
04 - Bake for 18 to 20 minutes until golden and cooked through. Allow to cool slightly before using.
05 - Whisk together mayonnaise, Greek yogurt, vinegar, lemon juice, Dijon mustard, chives, salt, and pepper until smooth and well combined.
06 - In four large mason jars, layer ingredients in order: dressing, cherry tomatoes, cucumber, red onion, bacon, blue cheese, hard-boiled egg, crispy chicken bites, romaine lettuce, and avocado last.
07 - Seal jars and refrigerate until ready to consume. When serving, shake the jar or pour contents into a bowl to combine.

# Expert Advice:

01 -
  • The chicken stays genuinely crispy for days because it sits above the dressing, which feels like breaking some kind of meal prep law.
  • You can grab it straight from the fridge and eat in the car, at your desk, or standing over the sink without judgment.
  • Everything you love about a Cobb salad, but in a format that doesn't turn into soggy regret by lunch.
  • It looks impressive enough that coworkers will ask for the recipe, but it's easier than ordering delivery.
02 -
  • Don't skip the olive oil spray on the chicken, or it will bake up pale and sad instead of golden and crispy.
  • Add avocado only to the jar you're eating that day, or it will turn brown and make the whole thing look unappetizing by Tuesday.
  • Use jars that are at least 16 ounces, or you'll be cramming ingredients in like a game of Tetris and nothing will fit.
  • Let the chicken cool completely before adding it to the jar, or the steam will wilt the lettuce and ruin the whole crisp factor.
03 -
  • Double the chicken recipe and freeze half before baking, so you can pull out pre breaded pieces and bake them fresh anytime.
  • Use wide mouth mason jars instead of regular, because they're easier to fill and eat from without making a mess.
  • If your dressing is too thick, whisk in a teaspoon of water or lemon juice until it's pourable but still creamy.
  • Label your jars with the date you made them using a dry erase marker on the lid, so you know which one to eat first.
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