11/2 pounds chicken tenders, cut crosswise into 1 inch pieces 4 tablespoons Tessemae’s Balsamic Dressing coarse salt and fresh ground pepper 1 ½ pounds purple potatoes, diced 1 cup Tessemae’s Creamy Ranch Dressing 4 Persian cucumbers, sliced 6 radishes, thinly sliced 6 cups baby spinach 8 slices cooked bacon, crumbled
What to do
Marinate the chicken in 3 tablespoons Balsamic, salt and pepper for at least 15 minutes or up to overnight.
While the chicken marinates, place the potatoes in a pot and cover with cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes. Drain and let cool.
Heat 1 tablespoon Balsamic in a large nonstick skillet over medium high. Add the marinated chicken and cook, turning occasionally, until browned and cooked through, about 8 minutes. Let cool.
Assemble the salads in 4 wide mouth quart size Ball Mason jars. First pour about ¼ cup Creamy Ranch dressing in the bottom of each jar.
Top with the cooked chicken, cucumber, potatoes, radishes, spinach, then bacon. Top with lids and refrigerate, up to 3 days.
To serve, invert salads into bowls or plates, toss, and enjoy!