Salad in a Jar

Delicious Southwest Salad in a Jar is quick and easy to make, and perfect for meal prep! Tender chicken is layered with crunchy cucumbers, fresh tomatoes, corn, black beans and crisp lettuce with creamy dressing in a jar. So, you don’t have to worry about your veggies getting soggy or bringing a separate container for dressing!

Course Lunch, Salad

Cuisine American

Diet Gluten Free, Low Calorie

Prep Time 15

Total Time 15

Servings salads

Calories 419

Author Kim

Equipment

2 32-ounce wide-mouth jar

Ingredients

For the greek yogurt ranch dressing

½ cup plain full fat greek yogurt
¼ cup unsweetened almond milk or other preferred milk
1 tablespoon apple cider vinegar
¼ teaspoon dried dill weed
¼ teaspoon garlic powder
¼ teaspoon sugar
¼ teaspoon sea salt

For the southwest salad

1/2 cup diced cucumber
1 cup grape tomatoes whole or sliced in half
1/2 cup corn kernels
1 cup black beans
1 1/2 to 2 cups diced or shredded grilled, baked or rotisserie chicken
3-4 cups chopped romaine lettuce
1/2 avocado diced (prepare day of)
Optional for serving: cotija cheese or feta cheese and tortilla strips

Instructions

Make the ranch salad dressing by whisking together the greek yogurt, almond milk, apple cider vinegar, dill weed, garlic powder, sugar and salt. Set aside.
Using 2 quart size, wide mouth mason jars, layer about 2-4 tbsp. of the salad dressing on the bottom, followed by the cucumber, grape tomatoes, corn, black beans, chicken and romaine.
When you’re ready to serve, shake the salad jar and pour into a bowl. Then, add the diced avocado, cotija cheese and tortilla strips.

Notes

Makes two salad jars. Can be sealed in mason jar and stored in the fridge for up to 5 days.
Note: Add ingredients to the jar in the order instructed for freshest results. Also, it’s best to leave extra room at the top, so you can shake all of the ingredients together. Although, you can enjoy the salad straight out of the jar, it’s best when poured into a bowl.

Nutrition