For as long as I can remember, chicken cobb salads have been my favorite salad. There’s just something so much deliciousness about all the different types of flavors, textures, and colors that goes well together.
I also have always been a huge fan of ranch dressing.
Like…ranch for president.
Like…as a kid, I would smother my veggies with ranch dressing and devour them by the plate-full.
Can we be real for a sec?
Okay, here it goes…
I’ve also always been kinda annoyed at how chicken cobbs are prepared — how they’re usually either chopped up beyond recognition or all the stuff is layered on the very top, making it difficult to get a bite of everything all at one.
Now, I know these are normal ways to prepare cobbs and they look super cool and all…but still.
Heck, I’ve even been guilty of doing it, too.
BUT, personally, I like mine all mixed up, with even amounts of salad dressing on every bite.
But, that’s just me.
And that’s not all…
Another issue I have with making salads for myself is they usually go bad pretty quickly if all mixed together.
I mean…I hate wasting left-overs, but I will NOT eat a left-over salad. Nuuupe.
That’s why I LOVE mason jar salads. All my problems are solved.
Well, for enjoying my salads, at least.
These chicken cobb mason jar salads solve all the following problems:
- delicious, crisp salad that’s waiting for you any day of the week
- easy to prepare ahead so no need to assemble each time you’re hungry
- clean ranch salad dressing
- I repeat: CLEAN ranch salad dressing!
- All the tasty, fresh veggies and proteins are evenly coated with the delicious salad dressing when it’s time to enjoy, but not a moment sooner
- complete and utter cobby goodness
So, if you feel my pain and you’ve suffered, alone, all these years with your chopped up chicken cobbs and wishing you could enjoy ranch dressing without the guilt, I hope this new solution will make your life and tastebuds as happy as it’s made mine.
Chicken Cobb Mason Jar Salad With Clean Ranch Dressing
- 1/4 tsp sea salt plus more for dressing, see below
- 1/4 tsp garlic powder plus more for dressing, see below
- 1/8 tsp ground black pepper
- 1 tbsp olive oil
- 2 chicken breasts boneless and skinless
- 1 cucumber peeled and diced
- 1 cup grape tomatoes whole
- 1/4 cup garbanzo beans drained
- 2 tbsp gorgonzola crumbles
- 3 cups mixed baby greens slightly packed
- optional : avocado prepare day of, hard-boiled egg
- 1/2 cup Greek yogurt
- 1/4 cup almond milk
- 1 tbsp apple cider vinegar
- 1/4 tsp dried dill weed
- 1/4 tsp garlic powder
- 1/4 tsp coconut sugar
- 1/4 tsp sea salt
- Season the chicken breast with sea salt, black pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat.
- Once hot, add the chicken and cook until well-browned on all sides and cooked through, about 4-6 minutes per side.
- Once the chicken is cooked through, remove from the pan. Dice into bite-size pieces and allow to completely cool.
- To make the clean ranch salad dressing, whisk together the plain greek yogurt, almond milk, apple cider vinegar, dill weed, remaining garlic powder, coconut sugar, and 1/4 tsp. sea salt. Then, set aside.
- Using a quart size mason jar, layer about 2-4 tbsp. of our salad dressing, followed by the grape tomatoes, diced chicken, garbanzo beans, diced cucumber, crumbled gorgonzola cheese, and baby spring mix lettuce.
- When you’re ready to serve, you can also add an avocado or hard-boiled egg, too!
- Can be sealed in mason jar and stored in the fridge for up to 5 days.
This post contains affiliate links for products I use regularly and highly recommend.
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