• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

What Should I Make For... logo

  • About Cathy Roma
    • FAQ
    • News and Press
  • Recipes
  • Menus
  • How To
    • How to make Buttery Pie Crust
    • How to Cook with Cast Iron
    • How to Make Homemade Gnocchi
    • Homemade Ginger Beer
    • Homemade Turkey Stock
    • The Ultimate Thanksgiving Menu
    • 2019 Holiday Gift Guide – Stocking Stuffers for Foodies
  • Videos
  • Contact
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Blog » Salad Recipes » Layered Mexican Salad in a Jar

Layered Mexican Salad in a Jar

Cathy Roma Published: Mar 6, 2020

54 shares
  • Share
  • Tweet
  • Reddit

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Jump to Recipe Print Recipe
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!
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! 
Layered Mexican Salad in a Jar all ready to shake.
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. 

Layered Mexican Salad in a Jar with spinach, tomatoes and dressing on the table.

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

Shaking and serving Layered Mexican 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.
Layered Mexican Salad poured out into a bowl for serving.

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.
Layered Mexican Salad in a Jar with a jar of jalapeño ranch dressing on the table.

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
Layered Mexican Salad in a Jar in a serving bowl with all of the ingredients scattered around on the table.
1.84 from 6 votes
Layered Mexican Salad in a Jar all ready to shake.
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.
2

Recipe, Salad Recipes baby spinach, ranch dressing, Mexican, salad, tomatoes, mason jar, salad in a jar, layered salad, Mexican salad

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!


Follow What Should I Make For on Instagram and show me what you’re making for…!
Be sure to use the hashtag #whatshouldimakefor
Previous Post: « Smashed Roasted Fingerling Potatoes
Next Post: Mustard Glazed Sheet Pan Chicken »

Reader Interactions

1.84 from 6 votes (6 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

Trending Posts

  • Crispy Asian Chicken Wings served on a square plate, sprinkled with sesame seeds, scallion slices, and lime wedges. Crispy Asian Chicken Wings

  • Close up of breaded chicken breasts cooking in a frying pan. Easy Breaded Chicken Breasts

  • Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce served in a white bowl. Creamy Pasta with Sausage and Mushrooms

  • A pot of One Pot Creamy Chicken Pasta stirred with wooden spoon. One Pot Creamy Chicken Pasta

  • Pork chops bathed in creamy mushroom sauce with mushrooms scattered around. Pork Chops in Creamy Mushroom Sauce

Featured In...

Featured in Better Homes and Gardens Featured in Cosmopolitan Featured in Elle Decor Featured in Shape Featured in Country Living Featured in Domino

Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.