Step 1

Season chicken breasts to your liking. I used sea salt, pepper, paprika, garlic powder, onion powder, and poultry seasoning. Bake at 375 F. for about 25 minutes or until done. Or, pressure cook the chicken on high for 12 minutes. Once chicken is done, shred it with a fork.

Step 2

Boil eggs for 10 minutes. Once done, peeled them and roughly chop them up. Cook turkey bacon in a skillet over medium heat until done. Then, cut into bite size pieces.

Step 3

Prepare all the vegetables. Chop/slice the tomatoes, cucumber, onion, and lettuce.

Step 4

Add all salad dressing ingredients to a bowl and whisk until fully combined.

Step 5

To assemble each mason jar, add in this order: 2 Tbsp of salad dressing (in each container), cherry tomatoes, cucumber, onion, boiled egg, shredded chicken, turkey bacon, and lettuce. Add a lid and store containers in the fridge until ready to serve.

Step 6

When ready to serve, dump all of the contents in the jar into a bowl.

Step 7

Toss to combine, add avocado slices, and enjoy!