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)
- 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.
- Chill chicken at least overnight to allow for safe temperatures.
- 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.