Gluten Free Chicken Taco Salad in a Jar Recipe
Updated Apr 08, 2026, Published May 01, 2017
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Easy to assemble and infinitely variable, Mason jar salads make the perfect portable lunch or dinner to take on the go. If you’re searching for a meal idea that’s delicious and healthy, try this Gluten Free Chicken Taco Salad in a Jar Recipe. Simply layer the ingredients in a 32-ounce glass jar, screw on the lid, and you’re off to the races!
Jar salads that are layered as instructed should last at least 2 to 3 days in the refrigerator. To serve, just pour your salad into a bowl and enjoy. We hope you’ll get creative in the kitchen and come up with your own delightful salad creations, but to get that creativity flowing, try this Mason jar salad recipe that is as delicious as it is colorful. Additionally, a Gluten Free Chicken Taco Salad in a Jar Recipe is an ideal meal prep choice.
Layering 101
Build your salad from the bottom up. Here’s a simple layering guide for fresh, non-soggy salads every time.
Layer 1: Salad Dressing
Begin with dressing. Use 2 to 4 tablespoons, depending on how heavily dressed you like your salad.
Layer 2: Non-Absorbent Vegetables
This is the time to add crunchy vegetables that won’t soak up the dressing, such as carrots, bell peppers, peas, tomatoes, cabbage, and beans.
Layer 3: Softer Vegetables and Grains
Ingredients like cucumbers, zucchini, rice, quinoa, and noodles should go on top of the crunchy vegetables to prevent them from touching the dressing and getting soggy. In particular, each of these layers helps your Gluten Free Chicken Taco Salad in a Jar Recipe stay fresh and tasty.
Layer 4: Protein
Now’s the time to add protein such as chicken, shrimp, nuts, eggs, and cheese.
Layer 5: Greens
Finally, top the salad off with tender greens like lettuce, spinach, and sprouts.
For more salad recipes, try Gluten-Free Cold Noodle & Vegetable Salad, Spring Salad with Crispy Tofu “Croutons”, or Mediterranean Quinoa Mason Jar Salads.
Gluten Free Chicken Taco Salad in a Jar Recipe
Ingredients
- 1 cup salsa
- 1 large ripe avocado
- 1 tablespoon fresh lime juice
- Pinch of sea salt
- 2 cups thinly sliced green cabbage
- 2 medium carrots, shredded
- 1 medium yellow bell pepper, seeded and chopped
- 1 medium cucumber, seeded and chopped
- 1½ – 2 cups cooked, chopped chicken
- ½ cup shredded cheddar cheese, optional
- 4-5 cups baby spinach
Instructions
- Divide the salsa between two 32-ounce Mason jars. In a small bowl, mash the avocado with the lime juice and salt. Spoon over the salsa. Layer the remaining ingredients in the following order: cabbage, carrots, bell pepper, cucumber, chicken, cheese (if using), and spinach. Cover with lids and refrigerate until ready to serve.
- When ready to serve, pour the salad into a bowl and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
