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5 from 1 vote

Gluten Free Chicken Taco Salad in a Jar Recipe

Prep Time10 mins
Course: Salad
Cuisine: American
Servings: 2 Servings
Calories: 404kcal
Author: Hallie Klecker

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

Calories: 404kcal | Carbohydrates: 37g | Protein: 15g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 1205mg | Potassium: 1864mg | Fiber: 15g | Sugar: 13g | Vitamin A: 17165IU | Vitamin C: 174.8mg | Calcium: 390mg | Iron: 4mg