Portable Cobb Salad

 

What a great way to bring lunch to work.  Just shake and enjoy.

• 2 T red wine vinegar 
•  T dijon mustard 
• 1 clove garlic, minced 
• 1 t worcestershire sauce 
• 1/3 c plus 1 tablespoon olive oil 
• salt and  pepper to taste

Place red wine vinegar, Dijon mustard, garlic and worcestershire in a bowl and whisk.    Whisk in  1/3 cup oil and salt and pepper.

• 1 lb tomatoes, diced 
• ½ lb boneless skinless chicken breast 
• ½ t garlic powder 
• 4 eggs, hard boiled and diced 
• 4 slices bacon, cooked and crumbled 
• 2 roasted beets, chopped
• 1 avocado, chopped 
• 1 T lemon juice 
• ½ c crumbled blue cheese 
• 2 heads of romaine, chopped 
• 2 T chives

Place the remaining oil in a large skillet over medium-high heat.   Season chicken with garlic powder, salt and pepper and cook four minutes per side. Transfer to a cutting board to rest for ten minutes before chopping.

Toss avocado in lemon juice.

Pour 1-2 tablespoons in individual mason jars.   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.

When ready to enjoy, shake vigorously before serving to distribute dressing.