Southwestern chicken fajita salad in a jar

Course Salad

Cuisine American

Keyword chicken quinoa salad, honey lime vinaigrette, mason jar salad, meal prep lunch

Prep Time 10

Total Time 10

Servings 1 serving

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

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.

Nutrition

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.