Say goodbye to boring sandwiches or unhealthy cafeteria food! This vibrant Taco Mason Jar Salad Recipe is guaranteed to keep you fueled and energized.
When my husband told me what they were serving at his office cafeteria recently, I nearly gasped in horror. Fried, salty, and sugary foods seemed to dominate the menu, and if that didn’t appeal, the only alternatives were the overpriced restaurants in the city or a fast-food joint. I knew I had to step in. “I’ll make your lunch,” I offered without hesitation. No, it wouldn’t be a hassle at all, I reassured him. In fact, it would also give me the perfect excuse to prep my own lunch, saving me time during my busy workdays.
I wanted something easy to transport yet incredibly delicious. Not a boring sandwich or wrap, but something vibrant and healthy—something we’d both actually look forward to. The answer? Taco mason jar salads, packed to the brim (literally) with nothing but good things. I’m talking tender chicken, cumin-infused sautéed veggies, zingy salsa, smashed avocado, and crisp cucumber, tomatoes, and spinach. Just looking at those colorful layers is so uplifting, not to mention deliciously reassuring. This is what a proper lunch should look like! Plus, the mason jar salads are budget-friendly, a breeze to make, and highly customizable.
By the way, my husband casually mentioned that a few of his colleagues have already asked for the recipe. I’m not surprised.
Is This Taco Mason Jar Salad Healthy?
No doubt about it! It basically has everything you need to keep you fueled and satisfied for the rest of the afternoon. The chicken is lean and an excellent source of protein; the vegetables bring in their share of vitamins, minerals, and fiber; and the avocado ensures you’re getting those healthy fats. The only thing to be mindful of is choosing a salsa that has no additives, salt, or sugar. Of course, your best bet is to make it yourself. Personally, I’m quite fond of this spicy Salsa Recipe.
If you’re vegan or vegetarian, swap the chicken for a plant-based chicken replacement (there are great options available these days), chickpeas, jackfruit, or shredded oyster mushrooms.
Variations Aplenty!
No one wants to dig into the same lunch week after week, and with this recipe, you definitely won’t have to! Instead of chicken breast, for example, you can also use turkey, ham, or beef strips. Cumin isn’t the only option for adding aroma and subtle warmth. You can also try smoked paprika powder, ground coriander, chipotle paste, and herbs such as oregano. When it comes to the veggies, the options are pretty much endless. I love adding sautéed mushrooms, corn, different greens, and even a layer of turmeric-infused cauliflower rice. Instead of the smashed avocado, hummus and baba ghanoush are also great options. They may not be your typical taco salad ingredients, but they’re delicious in this salad nonetheless!
Can I Prep This Ahead?
Well, that’s what these mason jar salads are made for! They will keep well in your fridge for up to 3 days. Make sure to keep them cold if taking them to work with you.
Serving Suggestions
This salad doesn’t really need much on the side, though I wouldn’t say no to crowning it with a handful of these crunchy Tortilla Strips or scooping into it with pieces of these golden Cauliflower Tortillas. I’m always keen on ending my lunch on a sweet note. If you are too, keep things healthy with these zesty and perfectly portable Paleo Lemon Bars.
Looking for more mason jar salad ideas? This Turkey Burger Mason Jar Salad Recipe is also highly recommended!
Recipe
Taco Mason Jar Salad Recipe {Paleo, High-Protein, Super Simple + Low-Carb}
Equipment
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2 wide-mouthed mason jars (2-quart each)
Ingredients
- 1 tablespoon olive oil divided
- 8 ounces chicken breast cut into bite-sized pieces
- 2 cups carrots sliced
- 1 large red bell pepper sliced
- 1/2 cup onion roughly chopped
- 2 teaspoons garlic minced
- 2 teaspoons cumin seeds
- Salt
- 1 large avocado
- 1 large lime juiced
- 1 cup salsa of choice
- 2 cups Roma tomatoes chopped
- 1/2 cup cucumber chopped
- 1/2 cup cilantro roughly chopped
- Fresh spinach
Instructions
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Heat 1/2 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breast until golden brown and no longer pink on the outside. Set aside in a small bowl.
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Add the remaining olive oil into the pan and turn up the heat to medium-high. Cook the carrots until they begin to just soften, about 5 minutes. Turn the heat down to medium and add in the pepper, onion, and garlic. Cook until soft, about 3 minutes.
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While the veggies cook, place the cumin seeds in a small, ungreased frying pan over medium-high heat and toast them, stirring frequently, until golden brown and fragrant, about 2 minutes. Transfer them to a cutting board and crush. I use the bottom of a glass, which works really well. You can also use a mortar and pestle.
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Add the crushed seeds into the pan with the veggies and season with salt. Mix well and turn off the heat.
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Scoop the avocado and the lime juice into a small food processor and blend until smooth and creamy. You can also just mash them together in a bowl if you wish.
To assemble:
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Place 1/2 cup of salsa in the bottom of each jar, spreading evenly. Divide the avocado/lime mixture on top, gently spreading it out. Then, divide the sautéed veggies, followed by the chicken. You may need to lightly pack everything in to get it all to fit.
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After the chicken, place the chopped tomatoes and cucumbers. Finish by dividing the cilantro and then as much spinach as you can stuff in there!
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Seal and refrigerate until ready to devour.
Video
Nutrition
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