Southwestern chicken fajita salad in a jar
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Honey lime vinaigrette, chicken, quinoa, black beans, corn, cheese and greens layered in one mason jar.
Ingredients
Honey-Lime Vinaigrette
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 lime juiced
- Pinch ground cumin
- Pinch cayenne pepper optional
- Kosher salt and freshly ground black pepper
Salad
- 1 cup shredded cooked chicken
- 1/2 cup cooked quinoa
- 1/4 cup canned black beans rinsed and drained
- 1/4 cup frozen corn kernels thawed
- 2 tablespoons shredded Mexican blend cheese
- 1 tablespoon sliced green onions
- 1 tablespoon chopped fresh cilantro
- Special equipment: a 16- to 20-ounce mason jar with a lid
Equipment
- mason jars
- cutting board
- chef’s knife
Directions
- For the honey-lime vinaigrette: put the honey, olive oil, mustard, lime juice, cumin and cayenne, if using, in a 16- to 20-ounce mason jar. Close the lid and shake well until blended. Add salt and pepper to taste.
- For the salad: add layers of chicken, quinoa, beans, corn, cheese, onions and cilantro, then put the lid on. Chill until you are ready to serve.
Notes
Keep refrigerated at 40°F (4°C) or below.
Safety: contains cooked chicken; eat within 1 to 2 days.
Safety: contains cooked chicken; eat within 1 to 2 days.
Nutrition
Serving: 468g | Calories: 868kcal | Carbohydrates: 76g | Protein: 56g | Fat: 40g | Saturated Fat: 8.1g | Trans Fat: 0g | Cholesterol: 133mg | Sodium: 549mg | Potassium: 958mg | Fiber: 7.8g | Sugar: 38g | Vitamin A: 505IU | Vitamin C: 28mg | Calcium: 202mg | Iron: 5.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); Dijon mustard counted as prepared mustard, shredded cooked chicken counted as roasted chicken breast, shredded Mexican blend cheese counted as cheddar, chopped fresh cilantro counted as dried coriander leaf. Brands and portions vary, so use it only as an approximation.