Ingredients
Scale
Salad:
- 2 pan-seared chicken breasts, 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
Lemon 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:
- Whisk lemon juice with garlic, dijon, honey, salt and pepper (if using).
- 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:
- Arrange four wide-mouth mason jars in your workspace. If you are adding dressing, add 2 tbsp to bottom of jar.
- Layer: 1/2 chicken breast, 1 hard cooked eggs, 1 slice bacon, 2 tbsp green onion, 1/4 cup tomatoes, 1/2 cup lettuce and 2 tbsp blue cheese. Cover tightly.
Keeps in fridge up to 5 days.