Buffalo Chicken Mason Jar Salads


  • 10 ounces cucumber ranch salad dressing
  • 2 tablespoons Buffalo-style hot pepper sauce (such as Frank’s® RedHot)
  • 4 stalks celery, cut into 1/8-inch slices
  • 4 medium carrots, cut into 1/8-inch slices
  • 15 ounces cooked chicken, cut into bite-sized pieces
  • 10 cups salad greens
  • 1 ¼ cups crumbled blue cheese
  • ¾ cup croutons(Optional)
  • Directions

  • Step 1

    Combine ranch dressing and hot sauce in a small bowl. Divide dressing equally between 5 wide-mouthed, quart-sized glass canning jars, forming the first layer. Add equal amounts of celery and carrots, forming the next 2 layers.


  • Step 2

    Place 3 ounces of chicken in each jar. Top chicken with 2 cups of salad greens in each jar. Place 1/4 cup blue cheese on top of salad greens. Seal and refrigerate jars until ready to use.

  • Step 3

    Divide croutons evenly into 5 small lidded containers. When ready to eat, dump jar contents and croutons into a bowl and toss.

  • Tips

    Cook’s Note:

    Adjust the amount of hot sauce used to your liking. Make sure to pack the lettuce into the jar tightly to remove any air pockets. This will help ensure the salads stay fresh all week.

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