Chances are you're probably eating the same old salad for lunch almost every day — we're right, aren't we? We were doing it, too, until chef Christy Vega, from Mexican restaurant Casa Vega in Sherman Oaks, CA, shared this make-ahead mason jar taco salad with us.
Don't roll your eyes, this isn't your typical mason jar mix; this one includes golden-brown baked sweet potatoes, tasty grilled chicken seasoned with cumin and lime juice, and creamy avocado dressing. Is your mouth watering yet? Keep reading for the easy recipe that'll make all your co-workers jealous of your homemade lunch.
The salads can be made ahead and stored in the refrigerator for up to three days.
- 2 tablespoons olive oil
2 large sweet potatoes, cubed
Salt and pepper for seasoning
3 chicken breasts
1/2 lime, juiced
1 tablespoon cumin, ground
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 barbecue or stovetop, or bake in the oven, turning once, until the internal temperature reaches 165°F. Set aside and allow to rest for 5 minutes before chopping into bite-size pieces.
- To assemble, pour a little more than 2 tablespoons of the 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. When ready to serve, add toasted pepitas or tortilla chips for a little crunch.
- Salads, Main Dishes
- 3 Servings
- Total Time
- 19 minutes, 59 seconds