Mason Jar Spring Cobb Salad with Raspberry Basil Vinaigrette

No time to make a healthy lunch? I think not! Prep the ingredients for this Spring Cobb Salad and arrange it in a mason jar for easy access during the week!

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Fat 24 Carbs 13 Protein 24


For the Salad

  • 3 4 oz chicken breasts, cooked and diced
  • 1/2 large cucumber, finely diced
  • 3 medium tomatoes, chopped
  • 3 hard-boiled eggs, chopped
  • 3/4 cup fresh raspberries
  • 4 strips of bacon, cooked and chopped
  • 4 cups fresh spinach

For the Raspberry Vinaigrette Dressing

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 5 large fresh basil leaves
  • 1/2 cup fresh raspberries
  • 2 tablespoons honey
  • 1/4 teaspoon salt


For the Raspberry Vinaigrette Dressing

  1. Place all ingredients in a small food processor and process until raspberries are pureed. Set aside.

For the Salad

  1. First, place about 2-3 tablespoons raspberry vinaigrette into the bottom of your large mason jar.
  2. Then, add in about 1/4 of your diced chicken and 2 large handfuls of spinach.
  3. Next, add in 1/4 of your chopped hard-boiled eggs, 1/4 of your vegetable mixture, and 1/4 of your bacon mixture. Finish off with a few raspberries.
  4. Seal with lid and keep refrigerated for up to 4/5 days.

Nutrition Facts

Serving Size: 1/6 Calories: 364 Sugar: 9 Fat: 24 Carbohydrates: 13 Fiber: 3 Protein: 24
Author: Linley RichterCategory: LunchMethod: No BakeCuisine: American

Keywords: mason jar cobb salad

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