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. It’s the perfect meal on the go! 

Today’s post is sponsored by Lighthouse Foods. Opinions are my own and I appreciate your support of the brands and companies that support What Should I Make For…

Bored with your usual lunch options and looking for a tasty, but healthy alternative? Hello layered Mexican salad in a jar!

This is a great make-ahead meal that you can pop into your bag in the morning and take with you to work or school. 

Simply layer Fresh Express Baby Spinach, juicy NatureSweet Cherubs Tomatoes and Litehouse Jalapeño Ranch Dressing (I’m obsessed!) along with spicy chopped chicken, avocado, black beans, green chiles and cheese in a mason jar, shake well, and EAT!

Let’s make a layered Mexican salad in a jar

1. Season the chicken breasts and sauté until cooked through. Cool and chop the chicken breasts and toss the chopped avocado with the lime juice.
2. Divide and layer the salad ingredients between 4 – 24 oz mason jars (with lids) in the following order: Jalapeño Ranch Dressing, chopped chicken, black beans, green chiles, chopped tomatoes, avocado, shredded cheese, green onion, cilantro, baby spinach.

To serve the salad in a jar

1. Make sure the lid is tightly secured.
2. Shake the jar vigorously.
3. Be sure the salad dressing is evenly dispersed.
4. Pour the salad into a bowl and enjoy.

Tips for success

• The chicken can be prepped cooked and chopped up to two days ahead.
• Don’t skip tossing the avocado with lime juice to prevent it from oxidizing after it’s cut.
• Be sure to put the dressing and heavier ingredients on the bottom to prevent the greens from becoming soggy.
• Store, with the lid tightly on, in the refrigerator for one day or overnight (for lunch or dinner the following day).
• Shake very well with the lid on when ready to serve. This layered Mexican salad is best enjoyed in a bowl.

Love a salad in a jar?

Give this Thai salad in a jar a try!

More salad inspiration

• Seared Tuna Nicoise Salad
• Grilled Corn and Peach Salad
• Spinach Salad with Poppy Seed Dressing
• Raspberry and Feta Cheese Salad
• Grilled Peach Salad with Honey Vinaigrette

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Print

Layered Mexican Salad in a Jar

Prep Time

20 mins

Cook Time

8 mins

Total Time

28 mins

 

This layered Mexican salad in a jar is packed with spicy chicken, juicy tomatoes, avocado, baby spinach, shredded cheese and topped with zingy jalapeño ranch dressing. The perfect meal on the go!

Course: Salad

Cuisine: Mexican

Keyword: Mexican salad, salad in a jar

Servings: 4 Servings

Calories: 629 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 1 Tbsp olive oil
• 1 lb chicken breasts, thinly sliced
• 2 Tbsp chili powder
• kosher salt and pepper

Layered Mexican Salad in a Jar

• 8 Tbsp Litehouse Jalapeño Ranch Dressing
• cooked chicken breasts, chopped
• 15 oz black beans, rinsed (1 can)
• 4.5 oz chopped green chiles (1 can)
• 2 cups NatureSweet Cherubs Tomatoes, chopped
• 1 avocado, chopped
• 1 lime, juiced
• 1 cup Mexican cheese blend, shredded (cheddar or monterey jack may be substituted)
• 2 green onions, sliced
• 2 Tbsp fresh cilantro, minced
• 5 oz Fresh Express Baby Spinach (1 bag)
• 4- 24 oz wide-mouth mason jars with tight fitting lids

Instructions

1. 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.

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

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

4. Divide and layer the salad ingredients between 4 – 24 oz mason jars (with lids) in the following order: Jalapeño Ranch Dressing, chopped chicken, black beans, green chiles, chopped tomatoes, avocado, shredded cheese, green onion, cilantro, baby spinach.

5. Store in refrigerator until ready to eat. Shake well and pour into a bowl to serve.

Recipe Notes

• The chicken can be prepped cooked and chopped up to two days ahead.
• Don’t skip tossing the avocado with lime juice to prevent it from oxidizing after it’s cut.
• Be sure to put the dressing and heavier ingredients on the bottom to prevent the greens from becoming soggy.
• Store, with the lid tightly on, in the refrigerator for one day or overnight (for lunch or dinner the following day).
• Shake very well with the lid on when ready to serve. This layered Mexican salad is best enjoyed in a bowl.

Nutrition Facts

Layered Mexican Salad in a Jar

Amount Per Serving

Calories 629 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 10g63%

Cholesterol 109mg36%

Sodium 1292mg56%

Potassium 1555mg44%

Carbohydrates 34g11%

Fiber 15g63%

Sugar 4g4%

Protein 41g82%

Vitamin A 5535IU111%

Vitamin C 47mg57%

Calcium 320mg32%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.