We love this recipe because it’s so practical and great to take to work for an easy budget-happy lunch. Add True Lime to the dressing, and sprinkle it on top for a little added preservation and flavor.
For the dressing:
½ cup plain Greek yogurt (can substitute with mayonnaise or sour cream)
½ cup taco sauce
1 packet True Lime
For the mason jars:
4 cups chopped romaine lettuce
12 ounces cooked, diced Southwestern-seasoned chicken
1 cup black beans (from a 15-ounce can), drained and rinsed
1 cup corn (can use fresh, frozen, or canned & drained)
1 cup halved cherry tomatoes
1 cup (4 ounces) shredded cheddar cheese
4 (16 ounce/pint-size) wide-mouth jars
1 packet True Lime (as extra seasoning)
Whisk together dressing ingredients in a bowl until completely combined and smooth. Place an equal amount of dressing at the bottom of each mason jar. Divide the remaining ingredients among each jar, layering each ingredient in the following order: chicken, black beans, corn, cheese, tomatoes, True Lime, and lettuce. Seal and refrigerate until ready to serve.
To serve, unscrew lid and invert jar over a plate. The dressing will end up on top – just where it’s supposed to be!
Makes 4 jars.
Taco sauce can be substituted with your favorite salsa, which would create a thicker and chunkier dressing. You may want to omit the cherry tomatoes if using a tomato salsa.