Chicken Taco Salad
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A single-serve taco salad jar with seasoned chicken, pico de gallo, black beans and romaine over ranch dressing. Pack it for lunch and empty it into a bowl.
Ingredients
Dressing
- 3 tbsp prepared Greek-yogurt ranch dressing
- 1 tbsp taco seasoning
Salad
- 1/2 cup cooked chopped chicken
- 1/4 cup pico de gallo
- 1/4 cup cooked black beans
- 1/4 cup chopped avocado optional if eating within 24 hours
- 1/4 cup halved cherry tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro (optional)
- 1/4 cup sliced black olives
- 2 cups chopped romaine
Equipment
- 24-ounce wide-mouth jar
- mixing bowl
- cutting board
Directions
- Prepare: Make sure the chicken is fully cooked and chilled. Toss it with the taco seasoning and ranch dressing. Chop the other ingredients, and hold the avocado back until serving if you want the salad to keep longer.
- Assemble: Put the seasoned chicken in the bottom of the jar, then add pico, beans, avocado if using, tomatoes, onion, cilantro, olives, and romaine.
- Store: Without avocado, the suggested storage time is up to 5 days; for the best quality, eat within 3–4 days.
- Serve: Keep the jar upright until you are ready to eat. Empty it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 437g | Calories: 471kcal | Carbohydrates: 28g | Protein: 29g | Fat: 28g | Saturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 1580mg | Potassium: 1058mg | Fiber: 11g | Sugar: 9.2g | Vitamin A: 11331IU | Vitamin C: 15mg | Calcium: 158mg | Iron: 6.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); taco seasoning counted as chili powder (one packet 28 g), cooked counted as roasted chicken breast, pico de gallo counted as salsa, cooked black beans counted as canned black beans (one can 250 g), sliced black olives counted as ripe olives (one 4-oz can 113 g). Brands and portions vary, so use it only as an approximation.