Mason Jar Taco Salad

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

Mason Jar Taco Salad

Yield: 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)


  1. Preheat oven to 350°F.
  2. Toss sweet potatoes in olive oil and season with salt and pepper.
  3. Lay a single layer on a baking sheet.
  4. Roast in the oven for 10 minutes, tossing after 5 minutes, until golden brown.
  5. While sweet potatoes are roasting, pound chicken breasts to a uniform thickness.
  6. Season with lime juice, cumin, salt, and pepper.
  7. 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.
  8. Chop chicken into bite-size pieces.
  9. To assemble, pour a little more than 2 tablespoons creamy avocado dressing into each mason jar, spreading evenly.
  10. Layer with green onions, black beans, tomatoes, sweet potatoes, and spinach.
  11. Seal and refrigerate until ready to eat. Can be made and stored in the refrigerator for up to three days.
  12. When ready to serve, add toasted pepitas or tortilla chips for a little crunch.