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“Jar” Going to Love Lunch! Ancho-Chile Chopped Chicken Salad Recipe

Posted Oct 04 2012 11:06pm

Genius, pure genius in a jar! I’ve been seeing these healthy-eating, eco-friendly salads splashed across the pages of my favorite food magazines, so it was only a matter of time before I had to create my own version – Ancho-Chile Chopped Chicken Salad in a Jar. The concept is simple, layer ingredients in a 2 cup capacity glass canning jar from the bottom up, starting with the most “sturdy” ingredients that won’t turn limp spitting in a bit of salad dressing and finishing with the most delicate items up top.

Perfect for lunch on the go; and that’s whether you’re stuck behind a desk or lucky enough to be picnicking after a run. While you do your thing in the morning, the salad waits patiently in the fridge or a lunch cooler. The various flavors are deliciously mingling, waiting for that final “shake up” of salad dressing just before you are ready to dig in. Eat this salad right out of the jar or spoon over a plate of baby greens if you’re feeling fancy. Not only will you be saving money by not eating out, you’ll be saving the world from the number of wasteful throwaway containers that end up in landfills.  After you’re done, just take your jar home, wash it out and start over again!

Ancho-Chile Chopped Chicken Salad in a Jar Recipe

  •  2 ounces fresh lime juice (about 1 large lime)
  • 1 ounce olive oil
  • 2 teaspoons ancho chili powder
  • ½ teaspoon cumin
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 1/2 cup black beans, rinsed
  • ½ cup shredded chicken
  • 1/3 cup corn kernels, roasted
  • 1/3 cup quartered grape tomatoes
  • 2 tablespoons chopped red onion
  • 1 tablespoon shredded fresh cilantro

In a small lidded bottle (or with a bowl and whisk), make the dressing by adding the lime juice, olive oil, ancho chili powder, cumin and honey. Put lid on bottle and shake vigorously for about 1 minute to combine. Season with salt and pepper, if needed.

In 16-ounce canning jar, add the black beans. Pour 2 tablespoons of dressing over the beans. Next layer the remaining ingredients (leave about ½ to 1-inch of headroom at the top of jar. Reserve additional dressing for use on another day. Put lid on jar and refrigerate salad until ready to eat, even overnight. To serve, gently shake jar until ingredients are coated with dressing and somewhat “mixed” up.  Eat straight from jar or any other way you see fit!

Serves 1

Nutrition Information

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