About
Mason jar salads make the perfect portable keto lunch. This recipe takes classic burrito ingredients and transforms them into a simple salad, ideal for lunch on the go or to take to the office.
The recipe calls for cooked chicken, so this is the perfect way to re-vamp the leftover meat from a whole cooked chicken or you can simply buy ready cooked chicken pieces.
Ingredients
- 4 ounce cooked chicken breast pieces by oakhurst
- 2 cherry cherry tomatoes
- 2 large leaf iceberg lettuce
- 1 tablespoon cilantro
- 1 tablespoon mayonnaise
- 1 teaspoon lime juice raw
- ½ avocado, California (black skin) avocado
- ¼ teaspoon gourmet collection smoked paprika by mccormick
- 1 oz alessi roasted peppers by alessi
- ¼ small onions
- 1 wedge or slice (1/8 of one 2 in. dia lime) lime
- ¼ teaspoon salt
- 0.2 teaspoon black pepper
Instructions
- Layer the lettuce leaves on the bottom of a clean, sealable jar.
- Arrange the roasted peppers on top of the lettuce.
- Tear the cooked chicken into bite sized chunks and add to the jar.
- Dice the avocado into cubes and scatter on top of the chicken.
- Finely dice the tomato and onion and chop the cilantro. Add to a mixing bowl, season and mix to combine.
- Spoon the onion and tomato mixture over the chopped avocado.
- Add the mayonnaise to a small bowl with the paprika, lime juice and a pinch of black pepper. Stir well to combine.
- Spoon the mayonnaise over the top of the salad.
- Finish the salad with wedges of fresh lime and extra cilantro.
Nutrition Facts
- Servings: 1
- Calories: 377.1kcal (per serving)
- Fat: 22.2g (per serving)
- Carbs: 14.9g (per serving)
- Protein: 31.9g (per serving)
