Layered mason jar salad featuring crispy chicken, bacon, eggs, and blue cheese perfect for portable lunches.
# Directions:
01 - Submerge chicken pieces in buttermilk for 15 minutes to tenderize. Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine panko, Parmesan, garlic powder, paprika, salt, and pepper in a shallow bowl. Remove chicken from buttermilk and press firmly into crumb mixture to coat evenly.
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. Let rest 5 minutes.
04 - Whisk mayonnaise, Greek yogurt, vinegar, lemon juice, Dijon, and chives until smooth. Season with salt and pepper to taste.
05 - Layer four 16-ounce mason jars in this order: 2 tablespoons dressing, cherry tomatoes, cucumber, red onion, bacon, blue cheese, hard-boiled eggs, crispy chicken, romaine lettuce. Add avocado just before serving to prevent browning.
06 - Seal jars tightly and refrigerate up to 4 hours. Shake vigorously to distribute dressing or pour into bowl. Best served chilled.
