2 boneless, skinless chicken breasts, cooked and cut into ½-inch cubes
1 cup cherry tomatoes, halved
1 large Haas avocado, peeled, pitted and cut into ½-inch cubes
DRESSING: Combine the Ranch seasoning, milk and mayonnaise in a bowl and whisk well. Chill for at least 30 minutes. Transfer to individual jars and set aside until ready to use.
SALAD: To prepare the salad “to go” you will need a large glass jar or any glass container with a lid.
ARRANGE the lettuce in the bottom of the glass jar or container and top with bacon, eggs, blue cheese, chicken, tomatoes and avocado. Stack each ingredient in a layer or lay out in neat rows. To serve the salad, drizzle with the dressing, cover the container and shake.