Cobb Salad with Buttermilk Ranch

Course Salad

Cuisine American

Keyword buttermilk ranch dressing, make ahead salad, mason jar cobb salad, meal prep lunch, salad in a jar

Prep Time 20

Cook Time 15

Total Time 35

Servings 2 salads

A layered mason jar Cobb salad with buttermilk ranch at the bottom, bacon, egg, chicken, tomato and blue cheese above, and romaine on top. Pack two jars for easy lunches.

Ingredients

Dressing

2 tbsp light mayonnaise
1/4 cup 1% buttermilk
1/4 cup chopped scallion
1/4 tsp kosher salt
1/8 tsp each garlic powder, onion powder, dried parsley, dried basil
Freshly ground black pepper

Salad

2 strips bacon
10 quartered grape tomatoes
2 oz diced avocado (add when serving)
2 large hard-boiled eggs diced
4 oz grilled chicken diced
1/2 oz blue or gorgonzola cheese crumbled
4 cups chopped romaine

Directions

Prepare: Whisk the eight dressing ingredients until smooth. Fry the bacon until crisp and chop it once cool. Hard-boil the eggs and chill them, and use chicken that is cooked and cooled.
Assemble: Split the dressing between two jars. Share the chicken, tomatoes, eggs, cheese, and bacon evenly between them, and top with romaine. Add freshly chopped avocado when you eat.
Store: Refrigerate right away; plan to eat within 1–2 days of packing, since the jars hold cooked chicken and eggs.
Serve: Keep the jar upright until mealtime. Pour it into a bowl, toss everything with the dressing, and serve cold.

Notes

Keep refrigerated at 40°F (4°C) or below.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 salads; 1% buttermilk counted as lowfat buttermilk, chopped scallion counted as green onions, bacon counted as cooked bacon, grilled chicken counted as roasted chicken breast, blue or gorgonzola cheese (the first choice counted). Brands and portions vary, so use it only as an approximation.