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5 from 1 vote

Mason Jar Turkey Cobb Salad

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!
Course Lunch or Dinner
Cuisine American
Keyword Cobb Salad, Mason Jar Salad, Turkey Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 salads
Calories 519.9kcal
Author Blair Lonergan


For the Vinaigrette:

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!


For quick prep, try purchasing cooked bacon and hardboiled eggs from the store.


Serving: 1salad | Calories: 519.9kcal | Carbohydrates: 11.1g | Protein: 27.9g | Fat: 41.1g | Saturated Fat: 9.7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20.6g | Cholesterol: 268.9mg | Sodium: 1224.8mg | Potassium: 512.6mg | Fiber: 4.3g | Sugar: 2.9g