Mason Jar Southwest Chicken Salad

Mason Jar Southwest Chicken Salad

Mason Jar Southwest Chicken Salad

Prepare this salad ahead for an easy, on-the-go lunch for school or the office!

Recipe and photography by Lindsay Cotter from Cotter Crunch

  • People: 1
  • Prep/Cook Time: 57
  • Health:
Mason Jar Southwest Chicken Salad

Prepare this salad ahead for an easy, on-the-go lunch for school or the office!

Recipe and photography by Lindsay Cotter from Cotter Crunch

  • People: 1
  • Prep/Cook Time: 57
  • Health:

Ingredients

  • 2 ounces shredded or diced chicken at the bottom (roasted, grilled or leftovers)
  • 2 slices of red onion 1/4th inch thick
  • 1 cup Romaine lettuce
  • 1/4 cup diced tomatoes
  • 2 thick slices of bell peppers
  • 2 Tablespoons to 3 Tablespoons diced avocado
  • fresh torn cilantro
  • 2 Tablespoons Mariani's Smoky Southwest Salad Toppers
  • dairy-free spicy ranch, or dressing of choice

Instructions

  • 1. Assemble the salad in large mason jars (24-28 ounces) in order of layers listed from bottom of jar to top.
  • 2. Save the dressing to the side until right before eating. When ready to eat, drizzle dressing on top, close the lid and shake. Eat from the jar or pour into a bowl and enjoy.
  • 3. Make Ahead Tip – The salad can be made 2 days ahead (without dressing) and stored in the fridge.
  • 4. Storage – To keep sliced produce fresh, add a splash of lemon juice or add sliced lemon to the salad jars! Place them either in-between ingredients or on top. Slice the avocado and add to chopped salad the same day or day before you’re eating the salad. This is to avoid browning.
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