Layered Cobb salad with crispy chicken, bacon, eggs, and blue cheese packed in portable mason jars for easy lunches.
# How to Make It:
01 - Submerge chicken pieces in buttermilk for 15 minutes to tenderize. Line baking sheet with parchment paper and preheat oven to 400°F.
02 - Combine panko, Parmesan, garlic powder, paprika, salt, and pepper in shallow bowl. Remove chicken from buttermilk, press into crumb mixture until evenly coated.
03 - Arrange coated chicken on prepared baking sheet. Lightly mist with olive oil spray. Bake 18-20 minutes until golden brown and internal temperature reaches 165°F.
04 - Whisk mayonnaise, Greek yogurt, vinegar, lemon juice, Dijon, and chives until smooth. Season with salt and pepper to taste.
05 - Distribute 2 tablespoons dressing into bottom of each 16-ounce mason jar. Layer cherry tomatoes, cucumber, red onion, bacon, blue cheese, quartered eggs, crispy chicken, romaine, and avocado on top.
06 - Seal jars tightly and refrigerate up to 4 days. Before eating, shake vigorously to coat ingredients with dressing or empty into bowl.
