chopped rotisserie chicken or leftover cooked chicken
thinly sliced red onion
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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More