Delicious and easy chicken taco mason jar salad that are great for on the go lunches or picnics.
Course Main Course
Keyword chicken taco salad, Mason jar salads
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Author The Seasoned Mom
For the dressing:
½cupnon-fat plain Greek yogurtcan substitute with mayonnaise or sour cream
½cuptaco saucecan substitute with your favorite salsa, but it will create a thicker and chunkier dressing, so you may need to thin it with a little bit of water or milk
4cupschopped romaine lettuce
12ouncescookeddiced Southwestern-seasoned chicken (I find this in the refrigerated section of my grocery store, but you can substitute with any cooked chicken that you season with a little bit of taco seasoning or southwest seasoning)
1cupblack beansfrom a 15-ounce can, drained and rinsed
1cupcorncan use fresh, frozen, or canned & drained
1cuphalved grapeor cherry tomatoes
1cup4 ounces Sargento® Fine Cut Shredded 4 Cheese Mexican
416 ounce/pint-size wide-mouth jars*
Whisk together dressing ingredients in a small bowl until completely combined.
Place an equal amount of dressing at the bottom of each jar.
Divide remaining ingredients among the jars, layering in the following order: chicken, black beans, corn, cheese, tomatoes and lettuce. Twist on the top to seal your salads and refrigerate until ready to serve.
When you’re ready to eat, just dump the jar onto a large plate or bowl and enjoy!
*If you want extra room for even more lettuce at the top, I suggest bumping it up to a quart-size jar.
Variations & Tips For This Chicken Taco Salad
Why not try adding some pickled jalapenos for a spicy kick
Bell peppers would be a nice addition
Try adding a few tortilla chips on top of the salad greens to act as croutons
Add extra spices to the dressing such as chilli powder and paprika
Remember to always add the salad dressing into the jar first followed by ingredients that won't go soft and get soggy such as vegetables and cheese.