Mason jar chicken club salads
- Total Time: 30min
- Serves: 4
Ingredients
- 4 slices Peppered Bacon
- 3 tbsp olive oil 45 mL
- ¼ cup apple cider vinegar 60 mL
- 1 tbsp maple syrup 15 mL
- 1 tsp Dijon mustard 5 mL
- 3 cups broccoli slaw mix 750 mL
- 2 cups shredded kale 500 mL
- 1½ cups halved grape tomatoes 375 mL
- 2 cups chopped rotisserie chicken or leftover cooked chicken 500 mL
- ⅓ cup thinly sliced red onion 75 mL
Instructions
- Heat skillet over medium heat. Cook bacon 5 to 7 min., or until crisp. Transfer to paper towel-lined plate to drain. Cool completely; finely crumble. Reserve 1 tbsp (15 mL) bacon fat from skillet.
- To make dressing, whisk oil with vinegar, maple syrup, mustard and reserved bacon fat; set aside. In bowl, mix broccoli slaw with kale. Set aside
- Fill four 2-cup (500-mL) Mason jars (or 4 tall, narrow re-sealable food containers), by layering ingredients into jars in the following order from bottom to top: dressing, tomatoes, chicken, onion and slaw mixture. Seal jars and store refrigerated up to 24 hr.
- Let stand at room temperature 10 to 15 min. before shaking well and serving.
Tip
- Substitute chopped Romaine or iceberg lettuce for the kale.
