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Chicken Bacon Salad Jars


The perfect combo of sweet and savory, these Chicken Bacon Salad jars can be prepped ahead of time and travel well, too!


For the salad

  • 34 ounces cooked, diced chicken breast
  • 12 slices cooked bacon, crumbled
  • thinly sliced red onion
  • 12 cups baby spinach
  • 12 tablespoons feta cheese (I use reduced fat)
  • 12 tablespoons dried cranberries and toasted nut mix
  • 1/4 cup diced apple
  • optional: 1/4 cup diced avocado

For the Maple Bacon Vinaigrette

  • 1 part Bacon Olive Oil
  • 1 part 100% Pure Maple Syrup
  • 1/2 part Bragg Apple Cider Vinegar (up to 1 part depending on taste)
  • kosher salt and pepper to taste


For the vinaigrette

  1. Whisk all ingredients together and toss over salad. Since olive oil coagulates when refrigerated, it’s best to make this dressing fresh. If you store it refrigerated, just place the jar in warm water to bring back to room temp before using again.

For the salad

  1. Layer all ingredients except apple and avocado into a quart size mason jar. When ready to eat, empty contents into a bowl add apple (and avocado if you’re using it) and dress with dressing. Season with salt and pepper to taste.