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BLT Ranch Chicken Salad Jar with Sourdough Croutons

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.
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Course Main Course, Salad
Cuisine American

Ingredients
  

For the Chicken Salad:

  • 1.5 lbs boneless skinless chicken breasts
  • 1/2 cup chicken broth for Instant Pot
  • 1 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1 tbsp fresh dill chopped (or 1 tsp dried)
  • 2 tbsp chopped fresh parsley or chives
  • 4 slices cooked bacon crumbled
  • 1 cup cherry tomatoes halved
  • 1/2 cup diced red onion
  • 1/2 cup diced celery optional, for crunch

For Layering in Jars:

  • 2 ripe avocados diced (toss with lemon juice to prevent browning)
  • 2 cups arugula

For the Croutons:

  • 2 cups sourdough bread cut into ½-inch cubes
  • 2 tbsp olive oil or melted butter
  • ½ tsp garlic powder
  • ½ tsp dried parsley
  • ¼ tsp salt
  • ¼ tsp black pepper

Let's Make It
 

  • Step 1: Cook the Chicken in the Instant Pot
    Cooking 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.
  • Step 2: Make the Ranch-Style Chicken Salad
    1. 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.
  • Step 3: Make the Sourdough Croutons
    Homemade 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.
  • Step 4: Layer the Salad Jars
    To 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.
Keyword asian chicken salad, asian salad, blt chicken salad, breakfast meal prep, buffalo chicken salad, high protein