Mason Jar Chicken Taco Salad

Cook Time Prep Time
Preparation 20 hrs Cook Time
Total Time 20 hrs Total Time
Serves 4     adjust servings


    For the dressing

    • 6 Tablespoons red wine vinegar
    • 1/4 cup honey
    • 3/4 cups vegetable oil
    • 1/2 teaspoon dried oregano
    • 1 1/2 teaspoons Kosher salt
    • 1/2 teaspoon ground black pepper
    • 2 chipotle peppers in adobo sauce
    • 2 garlic cloves, minced

    For the salads

    • 2 cups chopped chicken
    • 1 cup sweet corn
    • 1 cup diced red onion
    • 8 ounces cherry tomatoes, halved
    • 1 cup shredded Mexican blend cheese
    • 1 cup chopped orange or yellow bell pepper
    • 1 head romaine lettuce, chopped into 1/2 inch strips
    • 1 cup tortilla strips


    Ladle about 3 Tablespoons of dressing in the bottom of four wide mouth quart size mason jars. (You'll have leftover dressing--just store it in the fridge for other uses). 

    On top of the dressing, layer the chicken, corn, onion, tomatoes, bell pepper, and cheese, dividing them evenly between the four jars. Top with the lettuce and tortilla strips. Seal the jars and store in the fridge until ready to eat. 


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