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


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