A classic grilled chicken club is one of my favorite sandwiches. I've taken some of the key ingredients and transformed them into a salad: marinated grilled chicken, fresh romaine, tomatoes, red onion, crispy bacon, and a creamy homemade honey mustard dressing. Layered inside of a large mason jar, this salad is easy to transport to the office (or the beach!) and stays fresh all week long. Whether you eat it now or later in the week, chicken club mason jar salads make for an easy and delicious lunch.
Course brunch, dinner, lunch
Keyword mason jar salad, salad
Prep Time 10minutes
Cook Time 35minutes
four 32-oz mason jars
grill pan or outdoor grill
1.5lbchicken breast4 pieces
1/2cupplain non-fat Greek yogurt
1 1/3tbsp honey
1tbspapple cider vinegar
2hearts of romaine
8slicescenter cut bacon
optional: avocadonot included in nutritional information
Preheat the oven to 400F.
Line a baking sheet with foil, and top with a wire rack.
Combine the spice mixture for the chicken and rub it all over the chicken breast.
Preheat a grill pan over medium-high heat. Spray the grill pan with olive oil spray. (You can also use the barbeque).
Cook the chicken until cooked through (this will vary based on thickness of the chicken, mine took about 25-30 minutes total for full chicken breasts). Remove from the grill and set aside to cool.
While the chicken cooks, place the bacon strips on the wire rack.
Cook for 25-30 minutes or until crispy to your liking.
Combine the dressing ingredients and set aside.
Chop the cooled chicken. Chop the red onion and the scallions. Roughly chop the lettuce.
Layer the salad ingredients in the mason jar as follows: chicken (1 cup), 2 slices of bacon, red onion, scallions, cherry tomatoes, lettuce.
Serve the dressing on the side. Serving size: heaping 2 tbsp per salad.
5 WW points per salad (green plan) - calculated using Perdue chicken breast and Fage yogurt