Ensalada Jars


Like most people, I don’t really like to venture out of my comfort zone.

When I try new restaurants, I typically have two or three “safe” items that I know won’t let me down.

Grilled chicken with steamed veggies, chicken quesadillas, or a taco salad.

And *almost* always, the taco salad takes the cake.

There’s just something about the flavors of a taco, without the guilt of the tortillas and sour cream that wins me over.



So, naturally, when coming up with lunches that I could prep for the entire week – taco salads just kept creeping into my mind.


As with most salad jars – the key to keeping your salads fresh all week long, is in the layering. You always want your dressing on the bottom, followed by your meat and fruits/veggies, then cheese, topped with your greens.

When you’re ready to enjoy, dump the entire jar into a bowl or plate. Everything dumps out in order with your greens creating a bed for the rest of your toppings!

Salad Ingredients

  • Chopped Lettuce
  • Cooked Chicken (Taco seasoned ground beef/turkey would be good too.)
  • Corn, 1 can drained
  • Black Beans, 1 can drained and rinsed
  • Cherry Tomatoes, halved
  • Shredded Sharp Cheddar Cheese
  • Tortilla Strips

Dressing Ingredients

  • 1/8 tsp. salt
  • 1/4 tsp. minced garlic
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1/4 tsp. Worcestershire sauce
  • 1/4 tsp. black pepper
  • 1 tbsp. taco sauce (add more or less to taste.)


  1. Combine dressing ingredients in a small bowl. Whisk together.
  2. Place 3-4 tablespoons of dressing in the bottom of each mason jar.
  3. Layer in the rest of the salad ingredients in the following order:
    • Meat, beans, corn, tomatoes, cheese, tortilla strips, and lettuce.
  4. Make sure lettuce is packed in tightly, completely filling the jar.
  5. Screw on the top and jar lid to seal your salads.
  6. Refrigerator for up to 4 days.
  7. When ready to eat, dump into a bowl or plate – stir, and enjoy!

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