Layered jar with crispy chicken, smoky bacon, blue cheese, and fresh veggies, perfect for a flavorful, portable lunch.
# What You'll Need:
→ Crispy Chicken
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 240 ml buttermilk
03 - 120 g panko breadcrumbs (use gluten-free if needed)
04 - 50 g grated Parmesan cheese
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Olive oil spray
→ Salad
10 - 4 cups romaine lettuce, chopped
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 2 hard-boiled eggs, peeled and quartered
14 - 4 slices cooked bacon, crumbled
15 - 1 avocado, diced (add just before serving)
16 - 1/2 cup crumbled blue cheese
17 - 1/2 small red onion, finely sliced
→ Dressing
18 - 80 ml mayonnaise
19 - 30 g Greek yogurt
20 - 15 ml white wine vinegar
21 - 15 ml lemon juice
22 - 1 teaspoon Dijon mustard
23 - 1 tablespoon fresh chives, chopped
24 - Salt and pepper, to taste
# Steps to Follow:
01 - Marinate chicken pieces in buttermilk for at least 15 minutes.
02 - Combine panko, Parmesan, garlic powder, paprika, salt, and pepper in a bowl.
03 - Remove chicken from buttermilk and coat evenly in breadcrumb mixture; arrange on a parchment-lined baking sheet and mist with olive oil spray.
04 - Bake in a preheated oven at 400°F (200°C) for 18 to 20 minutes until golden and cooked through; let cool slightly.
05 - Whisk mayonnaise, Greek yogurt, white wine vinegar, lemon juice, Dijon mustard, chopped chives, salt, and pepper until smooth.
06 - Layer ingredients in four large jars in this order: 2 tablespoons dressing, cherry tomatoes, cucumber, red onion, bacon, blue cheese, hard-boiled egg, crispy chicken, romaine lettuce; add diced avocado just before serving.
07 - Seal jars and refrigerate until ready to eat; shake or pour into a bowl to combine before serving.
