This Mason jar salad has all of the delicious ingredients you would wish for in a burrito, and like a burrito, it comes in it’s own perfectly portable package.
Show up to work with this smart lunch and you’ll be the envy of your office. It contains a healthy dose of fiber from jicama and beans and is a great way to use leftover rotisserie chicken.
Even though this salad is brimming with colorful ingredients, and it’s as lovely to look at as it is to eat, the dressing is the real star.
The recipe calls for fresh lime juice, cilantro, a whole seeded jalapeño, garlic, and cilantro…and it will knock your socks off. Not because it’s spicy, but because it tastes so fresh.
Blending the jalapeño and lime seems to make it much less spicy than you’d expect, but if it has too much heat for you, this dressing can be made with any sweet green pepper.
Chicken and Black Bean Burrito Salad in a Mason Jar
This Mason jar salad has all of the delicious ingredients you would want in a burrito, and like a burrito, it comes in its own portable package.
- ½ cup fresh lime juice
- 2 Tbsp. + ½ cup coarsely chopped fresh cilantro divided use
- 1 clove garlic coarsely chopped
- 1 medium jalapeño pepper seeds and veins removed, coarsely chopped
- 1 Tbsp. extra-virgin olive oil
- 2 cups black beans
- 8 oz. shredded cooked chicken breast
- 1 cup chopped jicama
- ½ cup thinly sliced radishes
- 1 cup thinly sliced red onion
- 1 cup halved cherry tomatoes
- ¼ cup shredded cheddar cheese
- 8 cups chopped romaine lettuce
Place lime juice, 2 Tbsp. cilantro, garlic, and jalapeno in a blender; cover. Blend until smooth.
Slowly add oil, blending continuously, until well mixed. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
Evenly layer beans, chicken, jicama, radishes, onion, tomatoes, cheese, lettuce, and remaining ½ cup cilantro on top of dressing in jars.
Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
Brown Rice - Substitute 1 cup cooked brown rice for 1 cup black beans
Brown Rice and Quinoa – Substitute 1 cup cooked brown rice and 1 cup cooked quinoa for black beans
Pinto Beans – Substitute pinto beans for black beans
Quinoa – Substitute 1 cup cooked quinoa for 1 cup black beans
Vegetarian – Substitute 1 cup cooked brown rice or 1 cup cooked quinoa for chicken breast
Variations: (Adds approximately 40 calories)
Avocado – Add 1 whole avocado (chopped)
Corn – Add 1 cup corn kernels
Pepitas (Raw Pumpkin Seeds) – Add ¼ cup pepitas (raw pumpkin seeds)
Sweet Potato – Add 1 cup cooked, cubed sweet potato
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A great lunch option.
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