Meal on the Go! Mason Jar Taco Salad

mason jar taco saladSummer is upon us, and meals are about to get lighter and more portable. When the mercury begins to rise, no one wants to be stuck over a hot stove or oven any longer than necessary; if one night of cooking can turn into a few extra meals during the week, I'm all for it.

I try to find delicious short cuts on time, but not on flavor. This recipe for Mason jar taco salad is perfect for using leftovers for lunch at work or a quick dinner to enjoy on your way home from the Little League ballgame!

Tacos are one of our favorite meals; they have lean protein and are full of veggies. We often opt for chicken over ground beef or turkey, and don't really use seasoning with the meat; however, feel free to make a traditional recipe for this Mason jar taco salad if your family prefers.

I make a few roasted chicken breasts early in the week and then use them in other recipes for meals. “Cook once, use twice” is my mantra. 

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With a few added ingredients and a Mason jar, you have the perfect portable meal at the ready. Make a few the night before, leave in fridge, and grab for lunch as you head out the door.

Another great option is to have some on hand for when time is really in a crunch for after-school activities or sporting events and you need a quick, nutritious dinner. Mason jar salads fit nicely, as they are sealed tight and all you have to do is shake it up and eat it with a fork!

The trick to successful taco salad is all in the layering. Start at the bottom of the Mason jar with dressing, then layer corn, black beans, chicken, and finish with lettuce. That's it!

Try it next time you have leftovers. I know you will like it, and your family will, too!

Mason Jar Taco Salad

  • ¼ cup avocado dressing (or Green Goddess dressing)
  • ¼ cup mexi corn (I use Green Giant)
  • ¼ cup black beans, drained and rinsed
  • ¼ cup cooked chicken, shredded (or this could be left-over taco meat)
  • ¼ cup shredded romaine lettuce

How to assemble:

In a clean pint-sized Mason Jar, place dressing as first layer. Next add corn, then beans, meat, and finish with lettuce.
Top with lid and screw on tight. Place in refrigerator. 

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To serve, either shake in jar or pour into bowl and enjoy!

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Meal on the Go! Mason Jar Taco Salad

Kelly Pugliano is a wife, mom to a soon-to-be-college student and one-not- far- behind, freelance writer, photographer and a lifelong foodie who shares her love of cooking and baking through photographs good enough to eat. Seeming to be a permanent fixture in her Upstate NY kitchen, you will often find her creating tried & true recipes from family archives or testing out new delights found by reading countless cooking magazines, watching Food Network or scouring Pinterest. If not behind the ... More

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