Meal Prep Mason Jar Cobb Salads

If you’re looking for a high-protein, easy grab-and-go lunch option- this meal prep friendly mason jar cobb salad is for you!

We make this at least once a month for lunches for my husband and myself. It’s perfect to meal prep because there are a few steps (cooking chicken, cooking eggs and bacon and assembling salad)- but I promise it’s worth the prep for an easy-grab lunch that will keep you full for hours!

I love this recipe with a super-lemony vinaigrette (below) but it’s also delicious with my homemade herb ranch dressing, as well.

Meal Prep Mason Jar Cobb Salads with lemony vinaigrette
Serves 4

Ingredients:

Salad:

• 2 pan-seared chicken breasts (4 butterflied halves), chopped
• 4 hard-cooked eggs, chopped
• 4 slices cooked bacon, chopped
• 1 cup grape or cherry tomatoes, halved or quartered
• 1/2 cup sliced green onion or red onion
• 2 cups romaine lettuce, chopped small
• 1/2 cup crumbled blue cheese
• Lemony vinaigrette (below) OR homemade herb ranch dressing

Lemony Vinaigrette Dressing:

• 3-4 tbsp lemon juice (juice of 1-2 whole lemons)
• 1 clove garlic, minced
• 1 tsp dijon mustard
• 1/2 tsp honey (more as desired)
• 1/2 tsp salt
• dash cracked black pepper (optional)
• 1/3 cup olive oil

Instructions:

For dressing:

1. Whisk lemon juice with garlic, dijon, honey, salt and pepper (if using).
2. Slowly whisk in olive oil until emulsified.

Option: divide dressing between four mason jars or store on the side to toss with salad (for this recipe, I recommend keeping on the side).

For salad:

1. Arrange four wide-mouth mason jars in your workspace. If you are adding dressing, add 2 tbsp to bottom of jar.
2. Layer: 1/2 chicken breast, 1 hard cooked egg, 1 slice bacon, 2 tbsp green onion or red onion, 1/4 cup tomatoes, 1/2 cup lettuce and 2 tbsp blue cheese. Cover tightly.

Keeps in fridge up to 5 days.

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