Ingredients
2 tbsp. red wine vinegar
1 tbsp. Dijon mustard
1 Garlic clove, minced
1 tsp. Worcestershire sauce
1/3 c. plus 1 tablespoon olive oil (divided)
kosher salt
Freshly ground black pepper
1 halved cherry tomatoes
1/2 lb. Boneless Skinless Chicken Breast
1/2 tsp. garlic powder
1/2 tsp. lemon pepper
4 eggs, hard boiled and quartered
4 slices bacon, cooked and crumbled
1 avocado, chopped
1 tbsp. lemon juice
1/2 c. crumbled blue cheese
2 large heads of romaine, chopped
2 tbsp. Chopped chives
Preparation
Step 1Make vinaigrette: Whisk together red wine vinegar, Dijon mustard, garlic and Worcestershire sauce until evenly combined. Gradually add 1/3 cup olive oil, whisking constantly until emulsified. Season with salt and pepper. Step 2Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, salt and pepper and cook until cooked through, 4 minutes per side. Transfer to a cutting board to rest for 10 minutes before chopping. Step 3Toss avocado in lemon juice. Step 4Pour 1-2 tablespoons in each mason jar. Add tomatoes on top of the dressing, then layer the rest of the ingredients in the jar, leaving the lettuce for higher up in the jar. Seal tightly and refrigerate for up 3-5 days. Step 5Shake vigorously before serving to distribute dressing.
