When life hands you lemons.....typically I don't make main course salads in the middle of winter. However my stove had to be moved out of the kitchen recently for a remodel but I didn't want to skip my usual meal prep. And here in Ohio, even in winter, we keep our grill "available" when the mood strikes us :) So, I cooked some chicken outside, on the grill, in the snow, then brought it inside to complete this yummy and easy salad. Plus don't the layers look pretty in the jar?
Spicy Chicken Mason Jar Salad
Ingredients:
~ 1T Ranch dressing (Make your own to be free of artificial ingredients/preservatives or use T. Marzetti Simply Dressed)
~1/4 cup low sodium taco seasoned black beans (drained)
~1/4 cup multi color peppers, slivered
~4-6 grape sized tomatoes, whole
~2T red onion, slivered,
~1/2 cup grilled chicken (marinated in hot sauce), 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.
*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.
Multiply recipe based on number of salads you are making. Put on lid and store upright in fridge. Salads stay fresh for three days. I make salads on Sunday for Monday-Wednesday lunches. Store upright in fridge. When ready to eat shake to distribute dressing and hot sauce. Enjoy from the jar or pour into a bowl.
~Bonus: I seasoned the black beans with my homemade taco seasoning so I wanted to share the recipe with you!
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 OR in the case of this recipe use 1T of this taco seasoning and toss with 1 can of black beans.
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