Chicken Cobb Mason Jar Salad (With A Clean Ranch Dressing!)

• 2 pieces Chicken Breasts, Boneless And Skinless
• 1/4 teaspoons Sea Salt
• 1/4 teaspoons Garlic Powder
• 1/8 teaspoons Ground Black Pepper
• 1 Tablespoon Olive Oil
• 1 piece Cucumber, Peeled And Diced
• 1 cup Grape Tomatoes, Whole
• 1/4 cups Garbanzo Beans Drained
• 2 Tablespoons Gorgonzola Crumbles
• 3 cups Mixed Baby Greens, Slightly Packed
• Avocado And Hard-boiled Egg (optional)
• FOR THE DRESSING:
• 1/2 cups Greek Yogurt
• 1/4 cups Almond Milk
• 1 Tablespoon Apple Cider Vinegar
• 1/4 teaspoons Dried Dill Weed
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Coconut Sugar
• 1/4 teaspoons Sea Salt

1. Season chicken breast with sea salt, black pepper, and garlic powder.
2. Heat olive oil in a skillet over medium-high heat. Once hot, add chicken and cook until well-browned on all sides and cooked through, about 4-6 minutes per side.
3. Once the chicken is cooked through, remove from pan. Dice into bite-size pieces and allow to completely cool.
4. To make the clean ranch salad dressing, whisk together yogurt, almond milk, apple cider vinegar, dill weed, garlic powder, coconut sugar, and sea salt. Set aside.
5. Using a quart size mason jar, layer about 2 to 4 tablespoons of our salad dressing, followed by grape tomatoes, diced chicken, garbanzo beans, diced cucumber, crumbled gorgonzola cheese, and baby spring mix lettuce.
6. When you're ready to serve, you can also add an avocado or hard-boiled egg! Can be sealed in mason jar and stored in the fridge for up to 5 days.

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Taken from tastykitchen.com/recipes/salads/chicken-cobb-mason-jar-salad-with-a-clean-ranch-dressing/ (may not work)