Taco salad in a jar
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Taco-seasoned chicken in ranch dressing at the bottom, then pico de gallo, beans, avocado, tomatoes, onion, olives and romaine.
Ingredients
- ½ cup cooked chopped chicken (rotisserie chicken works well)
- 1 tablespoon taco seasoning
- 3 tablespoons Greek Yogurt Ranch dressing
- ¼ cup pico de gallo
- ¼ cup black beans
- ¼ cup chopped avocado treated with Fruit Fresh (only if eating within the next 24 hours)
- ¼ cup halved cherry tomatoes
- ¼ cup diced red onions
- ¼ cup chopped cilantro (optional)
- ¼ cup sliced black olives
- 2 cups chopped romaine
Equipment
- mason jars
- cutting board
- chef’s knife
Directions
- Stir the chicken, taco seasoning, and ranch dressing together in a small bowl until evenly mixed.
- Scoop the chicken mixture into the bottom of the jar.
- Layer on the rest in this order: pico de gallo, black beans, avocado (optional), cherry tomatoes, red onions, cilantro (optional), black olives, and finally romaine, pressing in as much romaine as it takes to fill the top snugly.
- Close the jar and refrigerate it.
Notes
Keep refrigerated at 40°F (4°C) or below.
Keeps about 3 to 5 days with the meat; add avocado only if eating within 24 hours. Safety: contains cooked chicken; keep at 40 F or below and eat within 1 to 2 days. See also Dorito taco salad in a jar.
Nutrition
Serving: 474g | Calories: 531kcal | Carbohydrates: 32g | Protein: 30g | Fat: 34g | Saturated Fat: 5.8g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 1582mg | Potassium: 1240mg | Fiber: 13g | Sugar: 9.5g | Vitamin A: 11386IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 6.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 jar); ½ cup cooked chopped chicken counted as roasted chicken, taco seasoning counted as chili powder (one packet 28 g), ¼ cup pico de gallo counted as salsa, ¼ cup black beans counted as canned black beans, ¼ cup sliced black olives counted as ripe olives (one 4-oz can 113 g). Brands and portions vary, so use it only as an approximation.