Fish Taco Quinoa Bowls with Cilantro Lime Kale Slaw

MAIN DISH SALAD Make this Recipe!

[{"selector":"#anim-d1626632-1ebe-4d0c-a16d-2039bd40ba69","keyframes":{"transform":["scale(1)","scale(1.06)","scale(0.994)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":500,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":3}] This Ground Chicken Taco Salad in a Jar can be customized however you like. The recipe below contains ingredient suggestions, but feel free to mix things up if you like different add ins to your salad – or make up something else entirely! Let’s get started! Make this Recipe!

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This layered chicken taco salad in a jar is a great way to experiment with this trend. I love layered salads for their ease of use as well as customization. Make this Recipe!

COOK THE CHICKEN

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ASSEMBLE

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ADD

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Fish Taco Quinoa Bowls with Cilantro Lime Kale Slaw

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COOK THE CHICKEN

1. Heat a skillet over medium heat. Add the ground chicken, cumin, chipotle powder, salt, and pepper. Cook the chicken, breaking it apart until it is in crumbles, until cooked through. Stir in the lime and cilantro.

ASSEMBLE

2. Add the ranch dressing and salsa to the bottom of the jar, about 1 - 2 tablespoons of each, according to your preference and the size of your salad. Then add the bell peppers followed by the black beans, corn, ground chicken (if you're eating the salad within a day), and olives.

ADD

3. If you're eating the salad within a day, then add: cheese, diced avocado, diced tomato, and a layer of baked corn tortilla strips. If you're making the salad several days ahead of time, you can add these items later.

Read More:

How to Make Fish Layered Ground Chicken Taco Salad in a Jar

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