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!
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.
Saute the chicken breasts until golden brown and cooked through, about 4 mins per side. Remove to a plate and cool.
Chop the chicken breasts and toss the chopped avocado with the lime juice.
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.
Store in refrigerator until ready to eat. Shake well and pour into a bowl to serve.