Save My coworker used to bring these stunning layered salads to our team lunches, and I'd watch her shake the jar like a snow globe before dumping it into a bowl. The dressing would cascade down through all the layers, and I was hooked on the idea before I even tasted it. When I finally asked for her method, she laughed and said it was just about putting the heaviest, wettest things on the bottom so nothing got soggy. I went home that night and made my own version with crispy chicken, and it's been my meal prep secret ever since.
I started making these jars during a particularly hectic work season when I was too tired to think about lunch every day. On Sundays, I'd line up four mason jars on the counter and assembly-line the whole thing while listening to a podcast. My husband would walk by and steal a piece of bacon or a chicken bite, and I'd smack his hand away because I had portioned everything perfectly. By Wednesday, I'd open my jar in the break room and feel like I'd given my future self a gift.
Ingredients
- Boneless, skinless chicken breasts: Cut them into similar sized pieces so they bake evenly, I learned this after ending up with some bits charred and others still pale.
- Buttermilk: This tenderizes the chicken and helps the coating stick like glue, you can use regular milk with a splash of vinegar if you're in a pinch.
- Panko breadcrumbs: The secret to that shatteringly crisp texture, regular breadcrumbs just don't give you the same crunch.
- Parmesan cheese: Adds a salty, nutty boost to the coating and helps it brown beautifully in the oven.
- Garlic powder and paprika: These give the chicken a subtle warmth without overpowering the other flavors in the salad.
- Romaine lettuce: Sturdy enough to hold up in the jar for days without wilting into sad green mush.
- Cherry tomatoes: Go right above the dressing because their juices mingle nicely and they won't make anything soggy.
- Cucumber: Adds a refreshing crunch and a little hydration to balance the richness of the bacon and cheese.
- Hard boiled eggs: I like them just slightly soft in the center, but fully cooked works great too for meal prep safety.
- Bacon: Cook it until it's properly crispy, chewy bacon in a salad is a disappointment no one deserves.
- Avocado: Always add this last or it'll turn brown and unappetizing, I've learned to keep a few ripe ones on hand to dice fresh each morning.
- Blue cheese: Crumbled, not chunked, so you get a little tangy bite in every forkful without overwhelming anyone.
- Red onion: Slice it thin and soak it in cold water for a few minutes if you want to mellow the bite.
- Mayonnaise and Greek yogurt: Together they make a creamy dressing that's lighter than pure mayo but still luscious.
- White wine vinegar and lemon juice: The acidity cuts through the richness and wakes up all the other flavors.
- Dijon mustard: Just a teaspoon adds depth and a slight sharpness that makes the dressing taste more complex.
- Fresh chives: They bring a delicate oniony freshness that dried herbs just can't replicate.
Instructions
- Marinate the chicken:
- Pour the buttermilk over your chicken pieces in a bowl and let them soak for at least 15 minutes, though I've left them for an hour when I got distracted and they were even better. The buttermilk works its magic, making every bite tender.
- Prep your coating:
- Mix the panko, Parmesan, garlic powder, paprika, salt, and pepper in a shallow dish. This is your flavor armor for the chicken.
- Coat and bake:
- Pull each chicken piece from the buttermilk, let the excess drip off, then press it into the breadcrumb mixture until it's completely covered. Arrange them on a parchment lined baking sheet, mist with olive oil spray, and bake at 400°F for 18 to 20 minutes until they're golden and crispy.
- Make the dressing:
- Whisk together the mayo, Greek yogurt, vinegar, lemon juice, Dijon, and chives until it's smooth and creamy. Taste it and adjust the salt and pepper, it should be tangy and bright.
- Layer the jars:
- Start with 2 tablespoons of dressing at the bottom of each mason jar, then add the tomatoes, cucumber, red onion, bacon, blue cheese, hard boiled egg, and cooled crispy chicken. Top with a generous pile of romaine and save the avocado for right before you eat.
- Seal and store:
- Screw the lids on tight and stack them in the fridge. When you're ready to eat, give the jar a good shake or dump it into a bowl and toss everything together.
Save The first time I brought one of these jars to a picnic, my friend asked if I'd bought it from some fancy meal prep company. I told her I made it in my own kitchen on a lazy Sunday, and she didn't believe me until I walked her through the whole process. Now she makes them too, and we sometimes swap jars when we want a little variety. It's become our own little lunch club, and it reminds me that the best recipes are the ones you end up sharing.
Storing and Make Ahead Tips
These jars hold up beautifully in the fridge for up to four days, which is exactly why I love them for weekday lunches. The dressing stays separate at the bottom, so nothing gets soggy or sad. I usually make all four jars on Sunday evening and label them with a piece of tape so I know which day is which. If you want to stretch them to five days, just make sure your chicken is fully cooled before you assemble and keep everything sealed tight.
Swaps and Variations
You can swap the blue cheese for crumbled feta or goat cheese if you're not a fan of the funky tang. I've also used grilled chicken instead of crispy baked when I'm feeling lazy, and it's still delicious, just less exciting texturally. For a different dressing, try ranch or a honey mustard vinaigrette, both work great with the smoky bacon and creamy avocado. You could even toss in some corn, black beans, or roasted chickpeas if you want to bulk it up or make it more filling.
Serving Suggestions
I love eating these straight from the jar when I'm at my desk, but they're also beautiful poured into a wide, shallow bowl for a more relaxed lunch at home. If you're serving them at a gathering, set out the sealed jars on a tray with the lids off so people can shake and pour their own. They pair wonderfully with a crisp Sauvignon Blanc or even a cold sparkling water with lemon.
- Serve with a side of kettle chips or pita crisps for extra crunch.
- Add a small container of extra dressing on the side if someone wants more.
- Garnish with extra chives or a wedge of lemon for a fresh finishing touch.
Save These jars have saved me on more rushed mornings than I can count, and they've made me feel like I'm taking care of myself even when life gets chaotic. I hope they do the same for you.
Recipe FAQ
- → How long can I store these jars in the refrigerator?
When properly layered with dressing at the bottom, these jars stay fresh for 3-4 days. The key is keeping wet ingredients away from greens until serving time. Always add avocado just before eating to prevent browning.
- → Can I prepare the components ahead of time?
Absolutely. Cook the chicken and hard-boiled eggs up to 2 days ahead, cook bacon in advance, and prepare the dressing the morning of assembly. Keep all components in separate containers, then assemble jars 1-2 days before serving.
- → What's the best way to eat from the jar?
Seal the jar and shake vigorously to distribute the dressing evenly throughout all layers, or pour the entire contents into a bowl. Both methods ensure every bite has the perfect combination of chicken, cheese, bacon, and fresh vegetables.
- → How do I make this gluten-free?
Simply use gluten-free panko breadcrumbs when coating the chicken. All other ingredients are naturally gluten-free. Always verify that your bacon, cheese, and dressing ingredients are certified gluten-free if needed.
- → Can I substitute the blue cheese?
Yes, feta cheese works wonderfully as a tangy alternative. You could also use crumbled goat cheese, crispy prosciutto, or omit cheese entirely. Adjust the dressing accordingly to complement your chosen substitution.
- → Why is layering order important?
Dressing at the bottom acts as a barrier, keeping greens crisp and preventing soggy salad. Heavier ingredients like eggs and cheese go in the middle, while tender greens and avocado stay on top, protecting them until you're ready to eat.