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.
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