Chicken Taco Mason Jar Salads

• Produce

  • 1 cup Black beans
  • 1 cup Corn
  • 1 cup Grape
  • 4 cups Romaine lettuce

• Condiments

  • 1/2 cup Taco sauce

• Dairy

  • 1/2 cup Greek yogurt, non-fat plain

• Other

  • 4 (16 ounce/pint-size wide-mouth jars*
  • 1 cup (4 ounces sargento® fine cut shredded 4 cheese mexican

Found on theseasonedmom.com

Description

Ingredients

• For the dressing:
• ½ cup non-fat plain Greek yogurt (can substitute with mayonnaise or sour cream)
• ½ cup taco sauce (can substitute with your favorite salsa, but it will create a thicker and chunkier dressing, so you may need to thin it with a little bit of water or milk)
• 4 cups chopped romaine lettuce
• 12 ounces cooked, diced Southwestern-seasoned chicken (I find this in the refrigerated section of my grocery store, but you can substitute with any cooked chicken that you season with a little bit of taco seasoning or southwest seasoning)
• 1 cup black beans (from a 15-ounce can), drained and rinsed
• 1 cup corn (can use fresh, frozen, or canned & drained)
• 1 cup halved grape (or cherry) tomatoes
• 1 cup (4 ounces) Sargento® Fine Cut Shredded 4 Cheese Mexican
• 4 (16 ounce/pint-size) wide-mouth jars*

Directions

• Whisk together dressing ingredients in a small bowl until completely combined.
• Place an equal amount of dressing at the bottom of each jar.
• Divide remaining ingredients among the jars, layering in the following order: chicken, black beans, corn, cheese, tomatoes and lettuce. Twist on the top to seal your salads and refrigerate until ready to serve.
• When you’re ready to eat, just dump the jar onto a large plate or bowl and enjoy!