Salads

1. Place eggs in a medium pot and cover with water. Bring to a boil over high heat. As soon as water boils, cover pot and remove from heat. Let sit for 10 minutes. Have ready a bowl of ice water. After the 10 minutes, transfer eggs to the ice water bath. Once cool (about 8 minutes), peel the eggs and chop.

2. Heat a nonstick skillet over medium-high heat. Add bacon and cook, stirring occasionally, until bacon is crisp, about 6 minutes. Use a slotted spoon to remove bacon, drain on paper towels, then chop.

3. In the same skillet, heat the leftover bacon fat over medium-high heat. Add chicken and saute until golden on one side, about 4 to 5 minutes. Turn chicken and cook until done, about 4 to 5 more minutes, depending on thickness (165 degrees F on an instant read thermometer). Remove chicken from pan to a work surface. When cool, chop into bite-size pieces; there should be about 1 1/2 to 2 cups.

4. While chicken cooks, prepare dressing. In a small bowl, whisk together vinegar, mustard, garlic powder, salt, and pepper. Whisking constantly, drizzle in the olive oil. (Alternatively, combine ingredients in a jar with a tight-fitting lid and shake well until blended.) Divide dressing among 4 (1 pint) mason jars.

5. Evenly distribute the ingredients into each jar in this order: lettuce, tomatoes, chicken, hard-boiled eggs, avocado, and blue cheese. Top with bacon.

6. Place a lid on each jar and store in the refrigerator for up to 3 days. To serve, instruct diners to gently shake the jar to distribute the dressing and ingredients, then open. Eat from the jar or pour onto a plate.

Source: Hannaford fresh Magazine, July - August 2015