Mason Jar Taco Salad


Mason Jar Taco Salad

Making mason jar salads at the beginning of the week makes it easy and convenient  to eat healthy lunches.
Servings 3 jars


  • 2 tablespoons olive oil
  • 2 large sweet potatoes, cubed
  • 3 chicken breasts
  • 1/2 lime, juiced
  • 1 tablespoon cumin, ground
  • Salt and pepper for seasoning
  • 1/2 cup Creamy avocado dressing
  • 1 green onion, chopped
  • 3/4 cup black beans
  • 1 cup grape tomatoes, halved
  • 4 cups baby spinach, packed
  • 1 cup pepitas, toasted or tortilla chips (optional)


  • Preheat oven to 350°F.
  • Toss sweet potatoes in olive oil and season with salt and pepper.
  • Lay a single layer on a baking sheet.
  • Roast in the oven for 10 minutes, tossing after 5 minutes, until golden brown.
  • While sweet potatoes are roasting, pound chicken breasts to a uniform thickness.
  • Season with lime juice, cumin, salt, and pepper.
  • Grill chicken on the bbq, stove top, or bake in the oven, turning once, until the internal temperature reaches 165°F. Set aside and allow to rest for 5 minutes before slicing.
  • Chop chicken into bite-size pieces.
  • To assemble, pour a little more than 2 tablespoons creamy avocado dressing into each mason jar, spreading evenly.
  • Layer with green onions, black beans, tomatoes, sweet potatoes, and spinach.
  • Seal and refrigerate until ready to eat. Can be made and stored in the refrigerator for up to three days.
  • When ready to serve, add toasted pepitas or tortilla chips for a little crunch.

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