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
- 3-4 ounces cooked diced chicken breast
- 1-2 slices cooked bacon crumbled
- thinly sliced red onion
- 1-2 cups baby spinach
- 1-2 tablespoons feta cheese I use reduced fat
- 1-2 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
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.