Description
Mexican salads in a jar are perfect for meal prep. They stay fresh for 4 days, great for packed lunches or picnics. Packed with all the Mexican veggies.
Ingredients
Units
Scale
- 1 of the 3 healthy ranch dressing recipes (I used Jalapeno lime ranch, but any flavor will work)
- 2 cups grape or cherry tomatoes
- 1 1/2 cups (1 1/2 cans) black beans , drained and rinsed
- 3 cups cooked, cooled, and chopped chicken (I used rotisserie chicken) (Or use leftover Instant Pot whole chicken)
- 2 cups raw corn, cut straight from the cob (or sub canned corn if out of season
- 1/4 cup red belle pepper, chopped
- 3 to 4 cups mixed greens
- Optional toppings:
- 1 to 2 avocados, cubed
- crumbled cotija cheese
Instructions
- Prepare: If you haven’t done so already, make your healthy ranch dressing now (10 minutes). You can make any flavor you like, I used Jalapeno lime ranch. Click here for the recipe. Also, be sure to have some already cooked and cooled chicken ready to go. I used a rotisserie chicken but you could also use leftover chicken you may have on hand.
- Assemble the jars: You will need 4 24 ounce wide mouthed mason jars with lids for this recipe. Layer your salad as follows: 1) 3 tablespoons of healthy ranch dressing. 2) 1/2 cup grape tomatoes 3) 1/2 cup black beans 4) 1/2 cup cooled chicken 5) 1/2 cup corn 6) 1 tablespoon chopped red pepper 7) handful or two of the mixed greens. You can really stuff them in there at the end.
- Store: screw the lids on tight and store the salad jars in the fridge for 4 to 5 days
- Serve: When you are ready to eat the salad simply use a fork to help you empty the contents of the salad jar onto a large plate, toss to coat the dressing with all of the leaves and veggies. If you want you can top the salad with some cubed avocado and/or cotija cheese. I just recommend doing this just before eating to keep the ingredients nice and fresh.
Notes
Prep time does not reflect time needed to make the healthy ranch dressing (10 minutes).
You may have leftover ranch dressing. It will keep in your fridge for up to 2 weeks. Good for dipping veggies, using on salads, or pretty much anything!
