Barbecue Ranch Chicken & Corn Jar
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Layered mason jar salads with ranch, barbecue sauce, chicken, corn and crisp romaine. Pack five for easy lunches, with tortilla chips kept separate.
Ingredients
Salad
- 10 tbsp ranch yogurt dressing
- 5 tbsp barbecue sauce
- 1 quart halved cherry tomatoes
- 5 mini cucumbers sliced
- 1 avocado diced
- 5 tbsp canned black beans
- 5 tbsp corn
- 1/2 red onion chopped
- 3 cups chopped rotisserie chicken
- 4–5 cups romaine
- Tortilla chips for serving
Equipment
- 32-oz jars
- cutting board
- chef’s knife
Directions
- Prepare: Chop the cooked, cooled chicken and the vegetables, and drain the corn and beans.
- Assemble: Begin with the ranch and barbecue sauce, then add tomatoes, cucumber, avocado, beans, corn, onion, chicken, and romaine. Keep the tortilla chips separate and sprinkle them on when you eat.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Hold the jar upright until mealtime. Empty it into a bowl, toss everything with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 551g | Calories: 430kcal | Carbohydrates: 30g | Protein: 31g | Fat: 22g | Saturated Fat: 3.8g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 576mg | Potassium: 1170mg | Fiber: 6.6g | Sugar: 16g | Vitamin A: 4640IU | Vitamin C: 28mg | Calcium: 96mg | Iron: 2.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; ranch yogurt dressing counted as ranch dressing, chopped rotisserie chicken counted as roasted chicken breast. Brands and portions vary, so use it only as an approximation.