Vibrant layered salad with crispy chicken, bacon, blue cheese, and fresh vegetables perfectly portioned in mason jars.
# What You 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
10 - 4 cups romaine lettuce, chopped
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 2 large eggs, hard-boiled, 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, thinly 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 pepper to taste
# How to Cook:
01 - Marinate chicken pieces in buttermilk for at least 15 minutes. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
02 - In a bowl, combine panko, Parmesan, garlic powder, paprika, salt, and pepper. Remove chicken from buttermilk, coat thoroughly in breadcrumb mixture, and arrange on prepared baking sheet. Lightly mist with olive oil spray.
03 - Bake for 18 to 20 minutes until golden brown and cooked through. Allow to cool slightly before proceeding.
04 - Whisk together mayonnaise, Greek yogurt, white wine vinegar, lemon juice, Dijon mustard, chives, salt, and pepper until smooth and well combined.
05 - In four large mason jars, layer ingredients in order: dressing, cherry tomatoes, cucumber, red onion, bacon, blue cheese, hard-boiled egg, crispy chicken, and romaine lettuce. Add avocado last or just before serving.
06 - Seal jars and refrigerate until ready to consume. Shake jar vigorously or transfer to bowl and toss to combine before eating.
