Mason Jar Cobb Salad
Makes 2 Quart Size Jars
1/2 cucumber, diced.
2 strips center-cut bacon
2 large hard-boiled eggs, diced
4 ounces cooked or grilled chicken breast, diced
4 cups chopped romaine lettuce
4 tablespoons ranch dressing (I use @primalkitchenfoods for dairy-free)
1. Cook the bacon according to package directions. Once cooked, place strips on a paper towel lined plate and allow to cool. Meanwhile, chop the cucumber, eggs, and chicken. Once cool, chop the bacon.
2. In each quart size mason jar, divide all ingredients evenly. Layer the dressing, cucumber, chicken, eggs, bacon, and top with chopped romaine.
3. Store in the fridge for up to 5 days, shake to eat!! Side Note: You can use any dressing of choice.