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Cobb Salad in a Jar

Take this classic salad on the go with this easy lunch recipe. Make the jars at the beginning of the week for an almost-instant meal, or pack them up to enjoy away from home.

Serves 4
Ready in 15 mins
Prep time 13 mins
Cooking time 2 mins
494 calories per serving


> 1/2 (2.1 oz) pkg fully cooked sliced bacon
> 8 tbsp white balsamic dressing, divided
> 4 (32 oz) wide-mouth mason jars with lids
> 1 English cucumber, diced
> 4 large hard-boiled eggs, quartered
> 1 pint grape tomatoes, halved
> 2 cups shredded rotisserie chicken
> 2 large avocados, peeled, pitted, and diced
> 1/4 cup blue cheese crumbles
> 6 cups shredded romaine lettuce


Microwave the bacon according to package directions. Let cool briefly, then chop finely or crumble with your hands.
Add 2 tbsp dressing to the bottom of each jar. To each jar, add the cucumber, hard-boiled eggs, tomatoes, chicken, bacon, avocados, and blue cheese. Top with the lettuce. Season with salt and pepper. Seal each jar and refrigerate until ready to eat. Before eating, simply shake the jar to toss the salad.


To hard cook eggs, place the eggs in a large pot and add enough cold water to cover by 2 inches. Heat to a boil on high. Cover and remove from heat. Let stand 12 min. Drain and rinse with cold water until cool to the touch.

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