Mason Jar Chicken Club Salads

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4


  1. 4 slices Sensations by Compliments Peppered Bacon
  2. 3 tbsp (45 mL) olive oil
  3. 1/4 cup (60 mL) apple cider vinegar
  4. 1 tbsp (15 mL) maple syrup
  5. 1 tsp (5 mL) Dijon mustard
  6. 3 cups (750 mL) broccoli slaw mix
  7. 2 cups (500 mL) shredded kale
  8. 1 1/2 cups (375 mL) halved grape tomatoes
  9. 2 cups (500 mL) chopped rotisserie chicken or leftover cooked chicken
  10. 1/3 cup (75 mL) thinly sliced red onion


  1. 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. 
  2. 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.
  3. 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. 
  4. Let stand at room temperature 10 to 15 min. before shaking well and serving. 

Tip: Substitute chopped Romaine or iceberg lettuce for the kale.