A Toss Up 6

This salad is my favorite, super clean, super charged, healthiest version of all of my taco bowl variations. And the best part is, it is so delicious you will forget you are even doing something good for yourself. Although I am not vegan, I truly appreciate having a couple of solid vegan salads and meals I can whip up midweek when I am busy, or after an indulgent meal the night before when I am just craving vegetable, nutrient-packed goodness. This meal makes amazing leftovers too. So perfect for lunch on the go the next day. Just omit the avocado from the leftovers and make sure to keep your dressing on the side.

Chopped Chicken Salad with Honey Mustard dressing

Makes 5 Mason jar salads

  • 1 rotisserie chicken
  • 12 pieces of bacon, cooked and crumbled.
  • 1 cup blueberries
  • 6 oz goat cheese
  • 1 cup chopped pecans
  • 1 cup mixed cherry tomatoes
  • 1 head of romaine lettuce
  • 1 head of green lettuce
  • For honey mustard dressing
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup dijion mustard
  • 1/4 cup honey
  • 1 tablespoon sesame oil

For the salads, I like to start with cooking the bacon. I fry the bacon in my cast iron skillet, and let the pieces cool in paper towels. Once cool, tear the bacon into pieces and set aside. While the bacon is cooking, chop the lettuce and the tomatoes. Since this is a chopped salad, I like to cut the lettuce thin at about a 1/2 of an inch long by a few inches wide.  For the chicken, I like to pull off all the meat by hand so it is nice and shredding. Be sure to discard the skin for a more lean salad. To make the dressing, simply hand whisk the ingredients into a bowl. Add salt and pepper to taste. Then add a small splash of water to get your desired consistency. 1 to 2 tablespoons will do the job.

Now you are ready to assemble! The trick to the Mason jar salad is wet on the bottom and dry on the top. Start with the dressing. Then add tomatoes, pecans and chicken. Then add the first type of lettuce, romaine, followed by blueberries, goat cheese and bacon. Top the jars off with a little more lettuce. You are all set with a week’s worth of salads!

You can also pack these salads for an afternoon in the park with family and friends. Simply keep the jars chilled in the cooler and pour into a bowl to enjoy.