Chicken Burrito Mason Jar Salad

Ingredients:

• ½ cup fresh lime juice (about 4 limes)
• 2 Tbsp. + ½ cup coarsely chopped fresh cilantro, divided use
• 1 clove garlic, coarsely chopped
• 1 medium jalapeno, seeds and veins removed, coarsely chopped
• 1 Tbsp. extra-virgin olive oil
• 1 can of black beans
• shredded cooked chicken breast (I used a rotisserie chicken, skinned removed)
• 1 cup chopped cucumber
• 1 sliced yellow bell pepper
• 1 sliced red bell pepper
• ½ cup thinly sliced radishes
• 1 cup thinly sliced red onion
• 1 cup sliced carrots
• 1 avocado
• 2/3 cup gorgonzola
• 8 cups chopped romaine lettuce
• 5 - 1.5 quart mason jars

Preparation:

1. Place lime juice, 2 Tbsp. cilantro, garlic, and jalapeno in a blender; cover. Blend until smooth.
2. Slowly add oil, blending continuously, until well mixed. Evenly divide dressing between 4 one-quart Mason jars. Set aside. (I used my orange 21 day fix container to measure dressing)
3. Evenly layer beans, chicken, cucumber, radishes, onion, carrots, pepper, cheese, lettuce, and remaining ½ cup cilantro on top of dressing in jars.
4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving and pour onto a plate or bowl. 

( FOR MY 21 DAY FIXERS: I used 1/2 red container for chicken, 1/2 yellow container for beans, 1/2 blue container for cheese, 1/2 blue container for avocado, 3/4 green container for all veggies except lettuce, 1.25 green container for lettuce)

Total 21 Day Fix Containers: 2 Green, 1/2 Red, 1/2 Yellow, 1 Blue, 1 Orange