Chicken Taco Mason Jar Salads
Ingredients
For the dressing:
½ cup non-fat plain Greek yogurt can substitute with mayonnaise or sour cream
½ cup taco sauce can substitute with your favorite salsa, but it will create a thicker and chunkier dressing, so you may need to thin it with a little bit of water or milk
4 cups chopped romaine lettuce
12 ounces cooked diced Southwestern-seasoned chicken (I find this in the refrigerated section of my grocery store, but you can substitute with any cooked chicken that you season with a little bit of taco seasoning or southwest seasoning)
1 cup black beans from a 15-ounce can, drained and rinsed
1 cup corn can use fresh, frozen, or canned & drained
1 cup halved grape or cherry tomatoes
1 cup 4 ounces Sargento® Fine Cut Shredded 4 Cheese Mexican
4 16 ounce/pint-size wide-mouth jars
Instructions
Whisk together dressing ingredients in a small bowl until completely combined.
Place an equal amount of dressing at the bottom of each jar.
Divide remaining ingredients among the jars, layering in the following order: chicken, black beans, corn, cheese, tomatoes and lettuce. Twist on the top to seal your salads and refrigerate until ready to serve.
When you’re ready to eat, just dump the jar onto a large plate or bowl and enjoy!