Recipe
Salad
Quart Jar Chicken Taco Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
- 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.
- 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
Servings
610 Calories per serving
Amounts Per Serving
- Total Fat: 41g
- Cholesterol: 50mg
- Sodium: 520mg
- Total Carbohydrates: 39g
- Protein: 23g
Daily Values
0%
Vitamin A 120%
0%
Vitamin C 100%
0%
Iron 20%
0%
Calcium 20%
Recipe Source:
Chef Andrew from Ankeny #1