I’ve been salad obsessed since I was a kid which I know is weird for a kid but I honestly saw a salad bar as Disneyland. All the possibilities and bottomless at that! I still get just as excited. Well now I’m putting together ‘on the go’ salad recipes as my schedule gets busier and I need to keep my health in check. A large mason jar works best because you can put the dressing in the bottom and keep the salad ingredients from getting soggy. Also, it looks pretty cute.

Makes 2 Jars, Prep 20 mins

Ingredients:

1 pre-cooked boneless, skinless chicken breast, shredded (If using a raw breast, boil in water for 20 minutes then let cool before shredding.) *use jackfruit or tofu for vegan/vegetarian option

2 Tbsp taco seasoning

1 ripe avocado, diced

1/4 c.(45g) sliced black olives

1 head romain lettuce

1 can black beans, drained

1/4 c.(25g) cheddar cheese, grated

handful tortilla chips, crunched (I used multigrain veggie ones)

for the salsa dressing

Juice of 3 limes

1 tsp red wine vinegar

2 Tbsp avocado oil or any lightly flavored oil

small handful cilantro (coriander), minced

1/4 red onion, minced

2 medium tomatoes, seeds scooped out, chopped small

1 jalapeno, seeded and minced (optional for heat)

1/ Heat 2 Tbsp of water in a small pan, add shredded chicken (or alternative protein) and taco seasoning and stir till coated. Transfer to bowl and chill. ( I pop into the freezer while I prep the other ingredients, about 15 minutes)

2/ Make the dressing next. Whisk together the limes juice, vinegar, oil and cilantro. Stir in the onion, tomato and optional jalapeno, season to taste and transfer to measuring jug. (makes pouring into the jar easier)

3/ Now divide and layer all ingredients into the jars in this order exactly: Salsa dressing, avocado, olives, lettuce, black beans, chilled chicken, cheese and tortilla chips. Seal jar tightly. Enjoy!

* can be stored upright in the fridge for up to two days.

* shake jar to mix up ingredients before eating.

Southwest Salad Jar