BLT Ranch Chicken Salad Jar with Sourdough Croutons
0 mins prep0 mins cook
A perfect grab-and-go meal prep option, this BLT Ranch Chicken Salad is layered in a jar to stay fresh. Creamy herbed Greek yogurt chicken salad, peppery arugula, crunchy sourdough croutons, and creamy avocado make this a well-balanced meal with amazing textures and flavors.
0 servings
What you need
Instructions
1 Step 1: Cook the Chicken in the Instant PotCooking chicken in the Instant Pot makes it super tender and easy to shred:1. Add chicken breasts and broth to the Instant Pot.2. Seal the lid and cook on high pressure for 10 minutes (or 12 minutes for thicker breasts).3. Quick-release the pressure and shred or dice the chicken once cooled. 2 Step 2: Make the Ranch-Style Chicken Salad1. In a large bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, pepper, dill, and parsley.2. Add shredded chicken, bacon, cherry tomatoes, red onion, and celery. Stir to coat everything in the dressing. 3 Step 3: Make the Sourdough CroutonsHomemade croutons make all the difference!1. Preheat oven to 375°F.2. Toss 2 cups cubed sourdough bread with 2 tbsp olive oil, ½ tsp garlic powder, ½ tsp dried parsley, ¼ tsp salt, and ¼ tsp black pepper.3. Spread on a baking sheet and bake for 10-12 minutes, stirring halfway, until golden and crispy. Let cool. 4 Step 4: Layer the Salad JarsTo keep everything fresh and crisp, layer ingredients in this order:1. Bottom Layer: Diced avocado (tossed with lemon juice).2. Middle Layer: BLT Ranch Chicken Salad.3. Greens Layer: A handful of fresh arugula.4. Top Layer: Cooled sourdough croutons.View original recipe