Taco Salad in Jars

Ingredients

• 0.5 cup Plain yogurt (For the dressing.)
• 0.5 cup Sour cream (For the dressing.)
• 2 tbsp Sriracha sauce (Or any other hot sauce.)
• 0.5 tsp Crushed garlic (For the dressing.)
• 0.5 Lime (Squeeze to obtain the juice.)
• Salt (To taste, for the dressing and chicken.)
• Water (A little, only if necessary to adjust the dressing consistency.)
• 1 Chicken breast (Approximately 450 g; cook and cut into cubes.)
• 1 tsp Garlic powder (To season the chicken.)
• 1 tsp Paprika (To season the chicken.)
• Black pepper (To taste, for the chicken.)
• 1 cup Cooked black beans (Amount estimated for two jars.)
• 1 cup Cherry tomatoes (Halved; amount estimated.)
• 0.5 cup Red onion (Finely chopped; amount estimated.)
• 1 cup Sweet corn (Cooked or drained; amount estimated.)
• 0.5 cup Cheese (Crumbled or grated; type and amount not specified.)
• 2 cup Lettuce (Chopped; amount estimated.)
• 2 Corn tortilla (Torn into pieces to add when serving; approximately one per jar.)

Steps

1. 1

   Prepare the dressing: place the plain yogurt, sour cream, sriracha sauce, crushed garlic, and the juice of half a lime in a bowl. Season with salt and mix until smooth.

2. 2

   Taste the dressing and, if it is too thick, gradually add a little water until it reaches a creamy but pourable consistency. Set aside.

3. 3

   Season both sides of the chicken breast with garlic powder, paprika, salt, and pepper.

4. 4

   Heat a skillet over medium-high heat with a small amount of oil, if necessary, and cook the chicken breast until browned on the outside and it reaches 74 °C in the center, approximately 6–8 minutes per side, depending on its thickness. You can also cook it in an air fryer until fully cooked.

5. 5

   Let the chicken rest for a few minutes so it retains its juices. Then cut it into cubes and set aside.

6. 6

   Prepare the vegetables: halve the cherry tomatoes, finely chop the red onion, and chop or shred the lettuce. Have the black beans and corn ready.

7. 7

   Distribute a generous amount of dressing in the bottom of each clean, dry jar. Keeping the dressing at the bottom helps the lettuce and other ingredients remain crisp.

8. 8

   Add a layer of black beans over the dressing in each jar.

9. 9

   Add the cherry tomatoes, followed by the chopped red onion, forming compact, even layers.

10. 10

    Add the sweet corn, then divide the cooked, cubed chicken among the jars.

11. 11

    Add the cheese and finish each jar with the chopped lettuce.

12. 12

    Seal the jars and refrigerate them. When serving, tear a corn tortilla over each salad or serve it separately to preserve its crisp texture.

Notes

The video indicates that the jars can be stored in the refrigerator for up to one week. Keep the tortilla separate and add it just before eating so it does not become soggy. The ingredient quantities for assembling the jars were not specified, so they were estimated for two servings.

Nutrition per serving

• main course
• meal prep
• salad
• chicken
• Mexican
• gluten-free
• refrigerated
• tacos