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Mason jar chicken club salads

Mason jar chicken club salads

  • Total Time: 30min
  • Serves: 4


  • 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


  1. 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.
  2. 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
  3. 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.
  4. Let stand at room temperature 10 to 15 min. before shaking well and serving.


  1. Substitute chopped Romaine or iceberg lettuce for the kale.