Gluten-Free BBQ Chicken Mason Jar Salad

BBQ Chicken Mason Jar Salad

I often get asked if I eat the salads straight out of the mason jar or if I dump them onto a separate plate after shaking. My answer is; both! I love mason jar salads for the convenience they offer me. I often eat them while on the go running kids around to different activities.

All I do is shake them up really good and then take the lid off and dig in. I guess it’s strange eating directly out of a mason jar but I am so used it I prefer the mason jar to avoid any extra dirty dishes.




  • 2 cups diced chicken
  • 2 cups mixed salad greens
  • 8 strips bacon, cooked and crumbled
  • 4 hard-boiled eggs, peeled and crumbled
  • 1 ripe avocado, cubed or frozen diced like shown.
  • 1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cups fresh beans)
  • 1 (15-ounce) can yellow corn, drained (or 1 1/2 cups fresh or frozen corn)
  • Favorite Ranch
  • Favorite BBQ Sauce


  1. Toss the chicken with enough barbecue sauce to coat and or use @heygrillhey bbq seasoning.
  2. Grill, bake, or instant pot chicken.
  3. Combine half bbq sauce and half ranch dressing to make the dressing.
  4. In a mason jar add 2 tablespoons dressing and then layer with the chicken, bacon, eggs, avocado, beans, corn. Top with lettuce mix.
  5. Store containers in the fridge for 5-6 days. When ready to eat shake and eat from the jar or shake and dump! It’s that easy.