Low-Carb Cobb Salad in a Jar

Step 1If you need to crisp up the bacon, preheat oven to 180 °C/ 355 °F. Season chicken and sear on both sides in an oven proof skillet.

Step 2Bake for 15-20 minutes until the internal temperature reaches 75 °C/ 165 °F. Set aside to cool.

Step 3Chop the bacon roughly and fry on a skillet until crisp.

Step 4Slice the chicken breasts into bite-sized pieces.

Step 5Add dressing ingredients into a bowl and whisk until combined.

Step 6Place ingredients into a 1-quart (1-L) jar in the following order. Start with the dressing and chicken pieces. Optionally, add cheese and/or avocado.

Step 7Add shredded lettuce, sliced tomatoes and bacon pieces.

Step 8Top with quartered boiled eggs and red onion slices.
Tip: To boil the eggs, place them in a pot and fill with water covering them by an inch. Bring to a boil over high heat. Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs). When done, transfer to a bowl filled with ice water and let them sit for 5 minutes. To peel, remove from the ice water and crack each egg several times on the kitchen surface. Gently peel off the shells. Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.

Step 9Store in a lidded container in the refrigerator for up to 5 days.