Southwest Chicken, Beans & Pepper Jack Jar
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A Southwest mason jar salad layered with taco-seasoned chicken, black beans, avocado and pepper jack. Make five jars for the week and keep the tortilla chips separate until serving.
Ingredients
Salad
- 1 lb boneless chicken breast
- 2–3 tbsp taco seasoning
- 10 tbsp Southwest ranch dressing
- 1 quart halved cherry tomatoes
- 3 bell peppers chopped
- 1/2 red onion chopped
- 1/2 cup drained black beans
- 1 avocado
- Lime juice for avocado
- 3 jalapeño pepper-jack cheese sticks diced
- 5 oz romaine
- Tortilla chips for serving
Equipment
- 32-oz jars
- baking sheet
- cutting board
- chef’s knife
Directions
- Prepare: Rub the pounded chicken with the seasoning and bake at 375°F for 25–30 minutes, or until it reaches 165°F. Let it cool, then chop it. Coat the diced avocado with lime juice.
- Assemble: Start with the ranch, then add tomato, pepper, onion, avocado, beans, the cooled chicken, cheese, and romaine. Keep the tortilla chips separate until serving.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Stand the jar upright until you are ready to eat. Pour it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 419g | Calories: 407kcal | Carbohydrates: 19g | Protein: 28g | Fat: 25g | Saturated Fat: 5.9g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 563mg | Potassium: 1095mg | Fiber: 7.8g | Sugar: 7.8g | Vitamin A: 4872IU | Vitamin C: 80mg | Calcium: 159mg | Iron: 2.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; boneless chicken breast counted as raw chicken breast, taco seasoning counted as chili powder (one packet 28 g), peppers counted as green bell pepper, drained black beans counted as canned black beans (one can 250 g), pepper-jack cheese sticks counted as Monterey Jack (one stick 21 g). Brands and portions vary, so use it only as an approximation.