Southwestern Chicken Mason Jar Salad

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1 serving
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Honey-Lime Vinaigrette:

2 tablespoons honey

2 tablespoons olive oil 

1 tablespoon Dijon mustard 

1 lime, juiced 

Pinch ground cumin 

Pinch cayenne pepper, optional 

Kosher salt and freshly ground black pepper


1 cup shredded cooked chicken

1/2 cup cooked quinoa 

1/4 cup canned black beans, rinsed and drained 

1/4 cup frozen corn kernels, thawed 

2 tablespoons shredded Mexican blend cheese 

1 tablespoon sliced green onions 

1 tablespoon chopped fresh cilantro


Special equipment:
a 16- to 20-ounce mason jar with a lid
  1. For the honey-lime vinaigrette: Add the honey, olive oil, mustard, lime juice, cumin and cayenne, if using, to a 16- to 20-ounce mason jar. Place the lid on the jar and shake well until incorporated. Season with salt and pepper.
  2. For the salad: Layer in the chicken, quinoa, beans, corn, cheese, onions and cilantro and top with the lid. Chill until ready to serve.