4cupsromaine lettuce(washed, dried, and cut into bite-sized pieces)
1cupcucumbers(cut into rounds)
1bell pepper(chopped into small pieces)
To serve (optional)
Heat olive oil over medium heat in a large nonstick pan.
Add the chicken, season with salt & pepper, and cook for 5-7 minutes, until cooked though and no pink remains. Set aside to cool.
While chicken is cooking, stir together homemade ranch dressing.
Portion: Add 2 tablespoons of ranch dressing to the bottom of four 1-pint mason jars. Add cooled chicken on top, then bell peppers, cheese, tomatoes and cucumbers. Press the romaine lettuce into the top of the jar, then seal.
Store for up to 4 days in the fridge.
To serve: shake jars out into a clean jar. OR if you prepare in 1-quart jars, you can shake the jar up and eat right out of the jar.
Nutritional information excludes optional toppings.