BBQ ranch chicken salad in a jar
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Ranch and barbecue sauce at the bottom, then cucumbers, tomatoes, avocado, onion, beans, corn, chicken and romaine in one quart jar.
Ingredients
- 1 TBSP black beans
- 1 TBSP corn
- 1/2 cup cherry tomatoes halved
- 1/2 cup cucumbers cubed
- 1 TBSP red onions diced
- 2 cups Romaine lettuce chopped
- 1/10 avocado cubed
- 1-3 oz cooked chicken cubed
- 2 TBSP ranch dressing
- 1 TBSP BBQ Sauce
Equipment
- mason jars
- cutting board
- chef’s knife
Directions
- Use a clean, dry quart-sized mason jar and layer from the bottom up: ranch dressing, BBQ sauce, cucumbers, cherry tomatoes, avocado, red onions, black beans, corn, chicken, Romaine lettuce.
- Make sure the dressing does not touch the lettuce, so the greens stay crisp.
- Close the jar and refrigerate until you are ready to eat.
Notes
Keep refrigerated at 40°F (4°C) or below.
Keeps 3-4 days in the refrigerator. Safety: contains cooked chicken and avocado; keep at 40 F or below and eat within 1 to 2 days.
Nutrition
Serving: 351g | Calories: 292kcal | Carbohydrates: 23g | Protein: 13g | Fat: 18g | Saturated Fat: 2.8g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 527mg | Potassium: 774mg | Fiber: 5.5g | Sugar: 12g | Vitamin A: 8983IU | Vitamin C: 19mg | Calcium: 75mg | Iron: 2.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); black beans counted as canned black beans, cooked chicken cubed counted as roasted chicken breast, BBQ Sauce counted as barbecue sauce. Brands and portions vary, so use it only as an approximation.