Mason Jar Burrito Bowl Salad

Need a good lunch recipe for the week? Craving Mexican food?

Try out this Mason Jar Burrito Bowl salad... full of yummy veggies and flavor and without the sodium and extra calories of Chipotle.

Here's the recipe!

Mason Jar Burrito Bowl Salads

Layer ingredients as listed with dressing on the bottom.

*This is important in order to keep the dressing away from the tender cut veggies and lettuce

~ 1T Clean Ranch Dressing (Make your own or use T. Marzetti Simply Dressed)

~1tsp hot sauce (double for extra heat delete for no heat)

~1/4 cup brown rice (previously cooked and cooled)

~1/4 cup low sodium black beans, rinsed

~1/2 cup multi color peppers, slivered

~4-6 grape sized tomatoes, whole

~2T red onion, slivered,

~1/2 cup taco seasoned (recipe below) grilled chicken, chopped

~Fill remaining jar with lettuce of choice

~garnish top with cilantro and green onions

~add sliver of lime to top of jar to be squeezed when ready to eat.

1. Multiply recipe based on number of salads you are making.


2. Put on lid and store upright in fridge. Salads stay fresh for three days.


3. I make salads on Sunday for Monday-Wednesday lunches.


4. Store upright in fridge.


5. When ready to eat shake to distribute dressing and hot sauce.


6. Enjoy from the jar or pour into a bowl.

Taco Seasoning Recipe

~1T Chili Powder
~1 1/2 tsp Cumin
~1/2 tsp paprika
~1/2 tsp salt (less for a low sodium version)
~1/4 tsp garlic powder
~1/4 tsp onion powder
~1/4 tsp dried oregano
~Combine all of the above.

To be used with one pound of chicken breast or with one pound of lean ground turkey or lean beef.