COBB SALAD IN A JAR

Cobb Salad in a Jar image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

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8 strips thick-cut bacon
Two 8-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Neutral cooking oil, for greasing
4 large eggs
6 ounces ranch dressing
1 1/2 ounces sherry vinegar
1 tablespoon minced fresh chives
1 head iceberg lettuce, cored and cut into bite-size pieces
1 English cucumber, seeded and small diced
2 large tomatoes, small diced
1 avocado, sliced
1/4 cup blue cheese crumbles

Steps:

Preheat the oven to 375 degrees F.
Arrange the bacon slices on a rimmed sheet tray in a single layer and bake until the bacon is crispy, about 20 minutes. Allow to cool to room temperature, then crumble. Reserve until ready to build the jars.
Sprinkle the chicken breasts with salt and pepper. Put on an oiled quarter-sheet tray and roast until cooked through and browned, about 30 minutes. Allow to cool to room temperature, then chop into bite-sized pieces. Reserve until ready to build the jars.
Put the eggs in a small saucepan and just cover with water. Put on the stovetop over medium-high heat and bring to a boil. Once at a boil, turn off the heat and let sit for 11 minutes. Remove the eggs from the water and let cool to the touch. Remove from the shells and cut in half lengthwise. Reserve until ready to build the jars.
Mix the ranch dressing, sherry vinegar and chives in a small bowl. Reserve, chilled, until ready to build the jars.
Carefully build layers in each of four 32-ounce mason jars, starting with the iceberg in the bottom of each jar. Evenly divide the eggs, yolk sides facing out, among each jar. Divide the bacon crumbles, cucumber, tomatoes, avocado slices, chicken, blue cheese and ranch dressing among the jars.
Cover with lids and keep cold until ready to eat. Simply shake the jars to "toss" the salads and either serve on chilled plates or eat directly out of the jars.