Mason Jar Grilled Chicken and Bean Southwest Salad

by Christina Meyer-Jax, Tastemaker in Residence


*This recipe can easily be doubled for extra meal prep
3 boneless skinless chicken breast halves (about 6oz each) 
1 (14.5oz) can diced tomatoes with zesty mild green chilies (drained) or 1-2 cups fresh pico de gallo
2 tablespoons olive oil
2-3 tablespoons taco seasoning blend of choice (can add more or less depending on preference)
1 large head romaine lettuce or spinach, coarsely chopped (8 to 10 cups)
1 (15.25oz) can S&W® Kidney Beans (drained, rinsed)
1 cup shredded Cheddar cheese (4oz)
1 cup favorite salsa (this is your “dressing”)
3 cups broken tortilla chips (5oz)
Chopped avocado or guacamole (optional)


  1. Cook chicken in preferred method.  I like to use my InstaPot and create shredded chicken.  I add a cup of water, olive oil, and taco seasoning to the pot before cooking.
  2. Chill chicken at least overnight to allow for safe temperatures.
  3. Divide ingredients and stack in an alternating format in mason jars, or other cylinder lunch box containers.  Safely stores in the refrigerator for 3-5 days.  Make sure to include cooler packs, when putting in lunch boxes.