Quart Jar Chicken Taco Salad


Quart Jar Chicken Taco Salad

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Recipe Data


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    Servings and Ingredients

    Serves 1
    1 (1-quart) wide mouth glass jar with lid
    1 tbsp. lime juice
    2 tbsp. olive oil
    ¼ tsp. cumin
    ¼ tsp. chili powder
    ¼ tsp. honey
    1 tbsp. chopped fresh cilantro
    Salt and pepper, to taste
    ¼ c. diced red bell pepper
    2 tbsp. Hy-Vee no-salt added canned corn, drained
    2 tbsp. Hy-Vee no-salt added black beans, drained
    ½ c. cooked quinoa
    ¼ c. diced tomatoes
    ½ c. cooked, shredded chicken (such as leftover rotisserie chicken)
    1 c. shredded romaine lettuce
    2 tbsp. cotija cheese
    2 tbsp. crunchy tortilla strips, if desired
    2 tbsp. diced avocado, if desired


    1. Combine lime juice, olive oil, cumin, chili powder, honey, cilantro, salt and pepper in the bottom of a 1-quart wide-mouth jar. Stir with a fork to combine.
    2. Layer the following ingredients in the jar as follows: bell pepper, corn, black beans, quinoa, tomatoes and chicken. Add the romaine, pressing to pack down, then top with the cheese and place the lid on the jar to seal.
    3. When ready to eat, pour salad into a bowl, allowing dressing to pour over salad components and top with crunchy tortilla strips and diced avocado, if desired.

    Nutrition facts


    610 Calories per serving

    Amounts Per Serving

    • Total Fat: 41g
    • Cholesterol: 50mg
    • Sodium: 520mg
    • Total Carbohydrates: 39g
    • Protein: 23g

    Daily Values

    Vitamin A 120%
    Vitamin C 100%
    Iron 20%
    Calcium 20%

    Recipe Source:

    Chef Andrew from Ankeny #1