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Mason Jar Taco Salad

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Mason Jar Taco Salad

« Back to Academy

Mason Jar Taco Salad

Yields 2 MetPro Servings Total

MetPro Serving Breakdown:

Protein = 2 (Basic: 30g protein)
Veggie Carb 2 = (Basic: 10 veg carbs)
Fat = 1 (Basic: 15g Fat)


  • 1/2 tbsp Olive oil
  • 8 oz cooked Chicken breast cut into bite-sized pieces
  • 6 oz carrots sliced
  • 3 oz Red Bell pepper sliced
  • 1.5 oz onion roughly chopped
  • 2 tsps Garlic minced
  • Salt to taste
  • ½ Large avocado
  • 1 Large Lime juiced
  • 1 Cup Salsa of choice (no added sugar)
  • 5 oz Roma tomatoes chopped
  • 1/2 cup a Cucumber chopped
  • 1/2 Cup Cilantro roughly chopped
  • Fresh spinach
  • 2 Quart Wide-Mouth sized Mason Jars


1.)Heat 1/2 Tbsp of olive oil in a large skillet over medium heat. Cook the chicken breast until golden brown, and no longer pink on the outside. Set aside in a small bowl.
2.) Add the remaining 1/2 Tbsp of olive oil into the pan turn to medium/high heat. Cook the carrots until they begin to just soften, about 3 minutes. Turn the heat down to medium and add in the pepper, onion and garlic. Cook until soft and the outsides begin to brown.
3.) Add the avocado and lime juice into a small food processor and blend until smooth and creamy.
To assemble:
4.) Place 1/2 cup of salsa in the bottom of each jar, spreading evenly. Divide the avocado/lime mixture on top, gently spreading out. Then, divide the roasted veggies, followed by the chicken. You may need to lightly pack everything in to get it all to fit.
5.) After the chicken, place the chopped tomatoes, and then the cucumbers. Finish off by dividing the cilantro and then as much spinach as you can stuff in there!
6.) Seal and refrigerate until you are ready to eat.

Recipe inspired by Food Faith Fitness Recipe

Category: Recipes

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