Prep the chicken. Use cooked chicken that’s well-seasoned and cooled. Dice or shred into bite-size pieces. If using rotisserie, remove the skin for a cleaner texture.

Chop the romaine. Rinse, dry thoroughly, and cut into small pieces. Drying is key—use a salad spinner or pat dry so the lettuce doesn’t wilt in the jar.

Make or measure your dressing. If homemade, whisk together 1/2 cup mayo, 1–2 minced anchovy fillets (optional), 1 teaspoon Dijon, 1 clove garlic (finely grated), 2 tablespoons lemon juice, 1/3 cup finely grated Parmesan, salt, pepper, and a splash of olive oil to loosen. Adjust to taste.

Lay out your jars. Make sure they’re clean and dry. Wide-mouth jars make layering and eating easier.

Add the dressing first. Spoon 3–4 tablespoons of Caesar dressing into the bottom of each jar. Keep it at the bottom to protect the greens.

Layer hearty veggies (optional). Add tomatoes and cucumbers now, if using. They can sit in dressing without getting soggy.

Add the chicken. Divide the chicken evenly between jars. It acts as a buffer between the dressing and the delicate greens.

Sprinkle in Parmesan. A few tablespoons per jar for that salty, nutty Caesar flavor.

Add the romaine. Pack it in, but don’t crush it. Fill to about 1/2 inch below the rim for easy shaking later.

Top with croutons just before eating for maximum crunch. If you must pack them, place them at the very top with a small square of parchment as a moisture barrier, or store in a separate snack bag and add later.

Seal and store. Close the lids tightly. Label with the date.

To serve: Add croutons (if not already inside), squeeze a little lemon on top, crack some black pepper, seal, and shake well. Pour into a bowl or eat straight from the jar with a long fork.