Perfect Layered Mexican Salad in a Jar

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This layered Mexican salad in a jar is packed with spicy chicken, juicy red tomatoes, avocado, tender baby spinach, shredded cheese and topped with zingy jalapeño ranch dressing.

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Ingredients

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Season the chicken breasts with the chili powder, kosher salt, and pepper. Heat the olive oil in a large saute pan until hot but not smoking.

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Saute the chicken breasts until golden brown and cooked through, about 4 mins per side. Remove to a plate and cool.

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Chop the chicken breasts and toss the chopped avocado with the lime juice.

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Divide and layer the salad ingredients between 4 – 24 oz mason jars.

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Be sure to put the dressing and heavier ingredients on the bottom to prevent the greens from becoming soggy.

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for the full recipe!

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