Cobb Jar Salad
Makes 1 serving
1 egg
2 slices bacon
1/2 avocado
1 1/2 Tbsp French Vinaigrette (see recipe)
1/4 cup diced tomatoes
2 Tbsp chopped fresh parsley
1 Tbsp chopped chives
1/4 cup chopped romaine, cut into 2-inch strips
1/4 cup cubed cooked chicken breast
1 oz blue cheese
Place the egg in a small saucepan and cover with water. Bring to a boil over high heat and then immediately turn off the burner. Cover the pan and let sit for 11 minutes, then remove the egg using a slotted spoon and cool briefly in a cold-water bath. Peel and chop the egg; set aside.
In a small skillet over low to medium heat, cook the bacon until crispy. Drain the bacon grease, chop into small pieces, and set aside. Cube the avocado.
Place the vinaigrette in a pint-size jar, then layer in the tomatoes, parsley and chives, chopped egg, romaine, avocado, and chicken. Crumble the blue cheese into the jar and add bacon on top. Seal and refrigerate until ready to use.
Note: To use a quart-size jar, increase the vinaigrette to 3 Tbsp and the romaine to 2 cups.