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!
- 1 Tbsp olive oil
- 1 lb chicken breasts, thinly sliced
- 2 Tbsp chili powder
- kosher salt and pepper
- 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
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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 (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.
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Store in refrigerator until ready to eat. Shake well and pour into a bowl to serve.
- 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.