Chicken Taco Salad


– 2 Tbsp. salad dressing (of your choice) – 1/2 c. (4 oz.) Mexican shredded chicken – 1/4 c. pico de gallo salsa, or tomatoes – 1/4 c. bell pepper slices – 1/4 c. black beans – 1/4 c. corn – 1/4 c. avocado, chopped – 1 1/2 c. romaine lettuce, torn or chopped – 1 serving (about 14-16) tortilla chips – Optional: 2 Tbsp. Mexican blend shredded cheese


Step 1

To a 1-quart mason jar, add the dressing at the bottom. Next, add the shredded chicken, then the pico de gallo salsa or tomatoes.

Step 2

Next add the bell pepper slices, the black beans and corn. Next, the avocados and then top the jar with the lettuce. Top with tight fitting lid.

Step 3

If you choose to add cheese, you can add it any where in the order of ingredients.

Step 4

To a small snack-sized zip bag or resealable container, pre-portion the tortilla chips.


Refrigerate salad(s) for up to 5 days. When ready to eat, simply dump into a bowl and enjoy!

Check out a couple of our other salad recipes below!