Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Taco Salad To Go


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Taylor Kiser
  • Yield: 2 jars 1x

Description

This simple taco salad recipe complete with guacamole is gluten free and served in a mason jar for a portable, easy lunch, that wont get soggy.


Ingredients

Scale
  • 1 Tbsp Olive oil, divided
  • 8 Oz Chicken breast, cut into bite-sized pieces
  • 2 Large carrots, sliced (about 1 cup of slices)
  • 1 Large Red Bell pepper, sliced
  • 1/2 Large onion, roughly chopped (about 1/2 Cup)
  • 2 tsps Garlic, minced
  • 2 tsp Cumin seed (not the powder)
  • Salt
  • 1 Large avocado
  • 1 Large Lime, juiced
  • 1 Cup Salsa of choice
  • 2 Roma tomatoes, chopped (about 1 Cup)
  • 1/2 a Cucumber, chopped (about 1 cup)
  • 1/2 Cup Cilantro, roughly chopped
  • Fresh spinach
  • 2 Wide-Mouth Quart sized Mason Jars

Instructions

  1. Heat 1/2 Tbsp of olive oil in a large skillet over medium heat. Cook the chicken breast until golden brown, and no longer pink on the outside. Set aside in a small bowl.
  2. Add the remaining 1/2 Tbsp of olive oil into the pan turn to medium/high heat. Cook the carrots until they begin to just soften, about 3 minutes. Turn the heat down to medium and add in the pepper, onion and garlic. Cook until soft and the outsides begin to look charred.
  3. While the veggies cook, place the cumin seeds in a small, dry 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.
  4. Add the crushed seeds into the pan with the veggies and season with salt. Mix well and turn off the heat.
  5. 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:

  1. Place 1/2 cup of salsa in the bottom of each jar, spreading evenly. Divide the avocado/lime mixture on top, gently spreading out. Then, divide the cumin roasted veggies, followed by the chicken. You may need to lightly pack everything in to get it all to fit.
  2. After the chicken, place the chopped tomatoes, and then the cucumbers. Finish off by dividing the cilantro and then as much spinach as you can stuff in there!
  3. Seal and refrigerate until ready to DEVOUR.
  • Category: Lunch, To go, Main
Scroll To Top