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Ingredients
- 6 tablespoons Jalapeno-Lime Dressing
- 14 cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup chopped sweet peppers, mixed colours
- 1 medium jalapeno, seeded, halved and thinly sliced, Optional
- 4 ounces poached or roasted chicken (I used breast marinated in lime juice, olive oil and taco spice blend from recipe for Chipotle's Chicken Burrito Bowl recipe)
- 4 cups mixed baby lettuce or chopped romaine
- 1/2 avocado, diced and tossed with lime juice
- 18 grams per jar of President's Choice Sea Salt Giant Corn Nuts (packed separately)Haven't tried these yet
Details
Servings 2
Preparation
Step 1
Layer ingredients in jars in order listed, leaving a bit of room at the top for the avocado.
The day you're going to eat it, dice 1/4 of an avocado, squeeze a bit of lime juice over it and add it to the top of the jar.
At work, pour salad from jar onto plate and top with corn nuts.
Nutrition Facts - 2 Servings
Amount Per Serving
Calories 399.1
Total Fat 24.1 g
Saturated Fat 4.1 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 14.2 g
Cholesterol 36.7 mg
Sodium 334.2 mg
Potassium 652.4 mg
Total Carbohydrate 33.4 g
Dietary Fiber 7.6 g
Sugars 1.9 g
Protein 17.7 g
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