- Heat skillet over medium heat. Cook bacon 5 to 7 min., or until crisp. Transfer to paper towel-lined plate to drain. Cool completely; finely crumble. Reserve 1 tbsp (15 mL) bacon fat from skillet.
- To make dressing, whisk oil with vinegar, maple syrup, mustard and reserved bacon fat; set aside. In bowl, mix broccoli slaw with kale. Set aside.
- Fill four 2-cup (500-mL) Mason jars (or 4 tall, narrow re-sealable food containers), by layering ingredients into jars in the following order from bottom to top: dressing, tomatoes, chicken, onion and slaw mixture. Seal jars and store refrigerated up to 24 hr.
- Let stand at room temperature 10 to 15 min. before shaking well and serving.
Tip: Substitute chopped Romaine or iceberg lettuce for the kale.