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| Easy Mason Jar Southwest Salad Recipe Via My Frugal Adventures |
Easy Mason Jar Southwest Salad Recipe
Author: My Frugal Adventures
Recipe type: Salad Cuisine: Southwestern
Prep time: 5 mins Cook time: 5 mins Total time: 10 mins
Ingredients:
1 C. Romaine
1/4 C. black beans
1/4 C. corn (fresh, frozen or canned)
1 small tomato, diced
1/4 cooked chicken, diced (or ground beef)
2 green onions chopped
1/8 C. shredded cheese (optional)
1/2 small avocado chopped (optional)
Black Olives (optional)
1 large mason jar w/ lid
Dressing:
1/4 C. ranch dressing or sour cream or greek yogurt
1/8 C. Salsa
taco seasoning to taste (about 1 tbs.)
Instructions:
Pour the Southwest Ranch Dressing into the bottom of your mason jar and begin layering your ingredients -
• romaine
• diced chicken
• black beans
• corn
• tomato
• romaine
• diced green onion
• shredded cheese on top (optional)
Serve immediately or store in the fridge 2-3 days.
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| Chinese Chicken Salad in a Jar Via Hungry Girl |
Chinese Chicken Salad in a Jar
Prep: 10 minutes
Yield: 1 serving
Ingredients:
2 tbsp. low-fat sesame ginger dressing (like the kind by Newman’s Own)
1/4 cup canned sliced water chestnuts, drained and chopped
1/3 cup mandarin orange segments packed in juice (not drained)
2 tbsp. chopped scallions
1/4 oz. (about 1 tbsp.) sliced almonds
4 oz. cooked and chopped skinless chicken breast
2 1/2 cups chopped romaine lettuce
Directions:
In a wide-mouth, quart-size mason jar, combine dressing, water chestnuts, and orange segments. Top with scallions, almonds, chicken, and lettuce. Cover and refrigerate.
When you're ready to eat, give the jar a shake, and flip contents into a medium-large bowl (or eat right from the jar).
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| Chicken, Apple and Pecan Salad in a Jar Via Damn Delicious |
Chicken, Apple and Pecan Salad in a Jar
Yield: 4 servings
Prep time: 20 mins - Cook time: 10 mins - Total time: 30 mins
Ingredients:
2 cups chopped kale leaves
1/2 cup dried cranberries
2 Granny Smith apples, chopped
1/2 cup pecans, chopped
1 cup grapes
For the chicken salad:
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper
1/3 cup plain Greek yogurt
1/4 cup diced red onion
2 stalks celery, diced
2 tablespoons mayonnaise, optional
2 tablespoons sliced almonds
1 tablespoon freshly squeezed lemon juice, or more, to taste
Directions:
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
In a medium bowl, combine chicken, Greek yogurt, red onion, celery, mayonnaise, almonds and lemon juice; season with salt and pepper, to taste.
To assemble, divide chicken mixture, kale, cranberries, apples, pecans and grapes into four wide-mouth canning jars with tight-fitting lids.*
Notes:
Pint-sized jars are great for individual salads but quart-sized jars can also be used for larger quantities.
These jars will keep for 3 to 5 days.
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