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Meal prep for the week ahead, pack a picnic lunch on the go, or just enjoy a fresh Mason Jar Turkey Cobb Salad whenever the craving strikes! With this simple layering technique, the salads stay fresh in your refrigerator for days — no soggy lettuce allowed!
This is a sponsored conversation written by me on behalf of Hillshire Brands Company. The opinions and text are all mine.
The kids are finishing school this week, and summer is almost here. Yikes!
Our days will soon be filled with camps, road trips, and picnics at the pool, which means that I need plenty of easy lunch options on hand. These Mason Jar Turkey Cobb Salads are the perfect solution!
I can prepare a batch in about 15 minutes and stash them in the refrigerator for the week ahead. Whenever I’m hungry, I have a complete meal ready to go — without any effort!
What does a Cobb Salad consist of?
This is definitely one of my favorite combinations of ingredients!
A Cobb salad traditionally includes lettuce or other greens, tomatoes, avocado, Roquefort cheese, hardboiled eggs, bacon, and roasted chicken in a red wine vinaigrette.
By swapping the roasted chicken for Hillshire Farm® Oven Roasted Turkey Breast, I managed to eliminate most of the prep work, while maintaining all of the delicious flavors in the classic Cobb salad. There’s no need to cook the meat, which means that you just have to assemble the salads.
How to Pack a Turkey Cobb Salad in a Jar:
First, prepare the dressing. I used my favorite homemade red wine vinaigrette, but you can purchase a store-bought dressing if that’s your preference.
The dressing goes into the bottom of your mason jars before you begin layering the rest of the ingredients.
Next in the jar? The turkey! A 16-ounce package of Hillshire Farm Oven Roasted Turkey Breast is the perfect amount for this recipe.
I picked up my turkey at Walmart (via the online shopping service!), but you can also find it on the lunchmeat wall inside your local Walmart. I love the convenience of the Online Grocery Pickup, though, so be sure to check the website and see if the service is available near you!
Hillshire Farm lunchmeat is made with no artificial flavors, no preservatives, and no added nitrates or nitrites, so it’s an easy meal component that I can feel good about feeding my family.
If you want to grab some turkey for your next Cobb salad, be sure to use the Ibotta offer to save!
To keep your meal prep short, try purchasing hardboiled eggs and cooked bacon from Walmart, too!
Here’s another quick tip for your Mason Jar Turkey Cobb Salad: squeeze lemon juice over the avocado before adding it to the jars. This will prevent browning and will keep the avocado bright and fresh for days!
How long does a Salad in a Jar last?
By layering the salads with the dressing on the bottom, the meats and cheese next, and vegetables and lettuce on top, these Mason Jar Turkey Cobb Salads will last for at least 5 days in the refrigerator.
Be sure to pack the jars tightly, though! You want to squeeze as much lettuce into the top of the jar as possible before sealing the lid, because you don’t want any air in there. Eliminating the vegetables’ exposure to air will help the salad stay fresh longer.
How to Eat a Mason Jar Turkey Cobb Salad:
This is the best part! Just dump the salad ingredients straight from the jar onto a plate or bowl. The lettuce will be on the bottom, while the toppings and dressing will come out on top. Perfect!
I hope that these easy Mason Jar Turkey Cobb Salads make your summer adventures a bit smoother, and WAY more delicious! Enjoy!
If you’ve tried this Mason Jar Turkey Cobb Salad or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.
Mason Jar Turkey Cobb Salad
For the Vinaigrette:
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon minced fresh garlic
- ¼ teaspoon salt
- Dash of pepper
For the Salad:
- 8 ounces Hillshire Farm Oven-Roasted Turkey Breast, chopped (from a 16-ounce package)
- 1 cup cooked, chopped bacon
- 4 hardboiled eggs, sliced
- ½ cup crumbled Roquefort or Blue cheese
- 1 cup halved grape or cherry tomatoes
- 1 avocado, diced and squeezed with fresh lemon or lime juice (to prevent browning)
- ¼ cup chopped fresh chives
- 4 cups chopped romaine lettuce
- 4 (quart size) wide-mouth mason jars
- Whisk together dressing ingredients in a small bowl until completely combined.
- Place about 2 tablespoons of dressing at the bottom of each jar.
- Divide remaining ingredients among the jars, layering in the following order: turkey, bacon, eggs, cheese, tomatoes, avocado, chives, and lettuce. Twist on the top to seal your salads and refrigerate until ready to serve.
- When you’re ready to eat, just dump the jar onto a large plate or bowl and enjoy!
Where did you get the mason jar with a plastic lid?
Hi, Janice! The jars are just regular glass Ball mason jars (I think I bought them at the grocery store). I purchased the plastic lids separately, because I find that the metal gaskets and flat lids tend to rust and just get “old” after many uses. The plastic lids are available in both wide-mouth and regular sizes on Amazon. Here’s a link: https://www.amazon.com/Ball-Wide-Mouth-Plastic-Storage-8-Count/dp/B000SSN3L2/ref=pd_sbs_79_5?_encoding=UTF8&pd_rd_i=B000SSN3L2&pd_rd_r=K4VFMN4BMX6KQNW51G9N&pd_rd_w=FYN2s&pd_rd_wg=VJLC6&psc=1&refRID=K4VFMN4BMX6KQNW51G9N
Great with 6 kids they are excited about these salads for summer but I know the metal lids won’t work.
Loved the Mason Jar salad idea!! How clever you are! I read all your ideas; in fact, I look forward to your e-mails. (BTW, I’m a 75 year old grandmother so whatever ideas that you send , either I use them for myself or for my semi grown “grand kiddos”.
Hi, Joyce! Thank you so much for your kind note! I’m glad that you (and your grandkids) enjoy the recipes! 🙂
What a great idea Blair, definitely making this for picnics!