Chicken 'N Egg Cobb Salad Jars

Ingredients

1/2 cup / 125 ml

diced tomato

2 package / 176 g

EGGS2go! Omega 3 Hard Boiled Snack Pack

1/2 cup / 125 ml

chopped bacon, optional

2 tbsp / 30 ml

each very finely chopped green onion and parsley

3 tbsp / 45 ml

white wine vinegar

2 tsp / 10 ml

each Dijon mustard and honey

1/4 tsp / 1 ml

each salt and pepper

1/4 cup / 50 ml

canola oil

2 cup / 500 ml

cooked, cubed chicken breast (about 1 large or 2 small)

4 cup / 1 L

lightly packed baby spinach, divided

1/2 cup / 125 ml

each shredded carrot

Directions

1. Halve the eggs and separate the yolks from the whites. Roughly chop the whites; set aside. Press the egg yolks through a fine sieve into a bowl. Stir in the vinegar, onion, parsley, mustard, honey, salt and pepper. Whisk in olive oil until well combined and smooth. (Alternately, combine all the salad dressing ingredients in a mini-chop and pulse until smooth and emulsified.

2. Divide and layer the salad ingredients into four 2 cup (500 mL) canning jars in the following order; chicken, dressing, half of the baby spinach, carrots, celery, chopped egg white, bell pepper and remaining spinach. Place the lid on the jar and reserve in the refrigerator for up to 1 day. Turn out into a dish and toss to serve. Makes 4 servings.

Tips

1. The salad can also be tossed and served immediately.

2. Replace the suggested carrot, celery and bell pepper with 1 1/2 cups (375 mL) any combination of crunchy vegetables such as radishes, cucumber, chopped broccoli and/or green peas.

3. Add a layer of cubed Cheddar, Swiss, or Havarti cheese.

4. If you don't have leftover chicken handy, you can poach two small breasts in chicken broth for 10 to 12 minutes or until cooked through. Cool and chop to use in the salad.

5. If adding a crunchy garnish like croutons or crispy onions, reserve on the side and add just before serving.