Mason Jar Cobb Salad with Buttermilk Ranch

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Cobb Salad in a Jar with Buttermilk Ranch is the perfect, high-protein lunch to make ahead and eat when you’re on the go!

If you’re not familiar with jar salads, the dressing goes on the bottom layered with vegetables that don’t wilt and topped with the more delicate lettuces. I wasn’t sure how the avocado would hold up, but I ate my second salad two days later at the beach and it was still perfect (mine was not too ripe). To eat, shake it all up and pour it onto a plate.

  • Perfect to make ahead
  • Easy to pack for lunch
  • High-protein

How To Make a Mason Jar Cobb Salad

I use these large wide mouth mason jars for my salad jars. Then layer all the ingredients.

Chicken and dressing in a Mason Jar
Start with the dressing, then add chicken.
tomato and egg in mason jar
Add the tomato and egg.
tomato, egg, cheese and bacon in mason jar
Top with bacon and cheese, then finish with lettuce and avocado.
  • Starting with the dressing, layer the dressing on the bottom of the jars.
  • Top with the chicken, then the tomatoes, followed by the eggs.
  • Add the cheese, bacon and top with chopped romaine and avocado (I suggest adding avocado the day you plan to eat it).

Helpful Tips:

  • If you prefer to use powdered buttermilk for the dressing instead of buying a carton, that would work fine.
  • No jar, no problem. Salad can also be made ahead and stored in a regular Tupperware container. Just be sure to put the dressing on the side in a separate container.

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More Mason Jar Recipes You May Enjoy:

  • Protein Egg and Quinoa Mason Jar Salad
  • Asian Chopped Salad with Sesame Soy Vinaigrette
  • Brussels and Chickpea Salad in a Jar with Artichokes
  • Overnight Oats in a Jar

Cobb Salad in a Jar with Buttermilk Ranch

7
Cals:368
Protein:32
Carbs:14
Fat:21
Fiber:5.5
Chicken, tomatoes, bacon, avocado, eggs, blue cheese and lettuce all conveniently layered in a jar with a light homemade ranch – portable and perfect to make ahead to take to work, school, the beach, park or anywhere you want a delicious meal on the go!
Course: Lunch
Cuisine: American
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins

WW Points

Yield: 2 Servings
Serving Size: 1 jar

Ingredients

Dressing

  • 2 tbsp light mayonnaise
  • 1/4 cup 1% buttermilk
  • 1/4 cup scallion , chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon dried parsley
  • 1/8 teaspoon dried basil
  • fresh black pepper

Salad

  • 2 strips center-cut bacon
  • 10 grape tomatoes , or cherry tomatoes, quartered
  • 2 ounces 1/2 small haas avocado , diced
  • 2 large hard-boiled eggs , diced
  • 4 ounces grilled chicken breast , diced, or leftover rotisserie chicken
  • 1/2 ounce crumbled gorgonzola , or blue cheese (1 generous tablespoon )
  • 4 cups romaine lettuce , chopped

Instructions

  • Whisk all dressing ingredients in a small bowl until combined. Set aside
  • Cook the bacon according to package directions. Once cooked, place strips on a paper towel lined plate and allow to cool. Meanwhile, chop the tomatoes, avocado, eggs, and chicken. Once cool, chop the bacon.
  • In each quart size mason jar, divide all ingredients evenly. Starting with the dressing, layer the dressing on the bottom of the jars, then top with the chicken, then the tomatoes, followed by the eggs, then cheese, bacon and top with chopped romaine and avocado (I suggest adding avocado the day you plan to eat it).
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Nutrition

Serving: 1 jar, Calories: 368 kcal, Carbohydrates: 14 g, Protein: 32 g, Fat: 21 g, Cholesterol: 274 mg, Sodium: 674 mg, Fiber: 5.5 g, Sugar: 7 g
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