Low Carb Burrito Mason Jar Salad
Mason jar salads make the perfect portable keto lunch. This recipe takes classic burrito ingredients and transforms them into a simple salad, ideal for lunch on the go or to take to the office.
How to Make It
Step 1
Layer the lettuce leaves on the bottom of a clean, sealable jar.
Step 2
Arrange the roasted peppers on top of the lettuce.
Step 3
Tear the cooked chicken into bite sized chunks and add to the jar.
Step 4
Dice the avocado into cubes and scatter on top of the chicken.
Step 5
Finely dice the tomato and onion and chop the cilantro. Add to a mixing bowl, season and mix to combine.
Step 6
Spoon the onion and tomato mixture over the chopped avocado.
Step 7
Add the mayonnaise to a small bowl with the paprika, lime juice and a pinch of black pepper. Stir well to combine.
Step 8
Spoon the mayonnaise over the top of the salad.
Step 9
Finish the salad with wedges of fresh lime and extra cilantro.
Ingredients
- Cooked Chicken Breast Pieces by Oakhurst
4 ounce
- Cherry Tomatoes
2 cherry
- Iceberg Lettuce
2 large leaf
- Cilantro
1 tablespoon
- Mayonnaise
1 tablespoon
- Lime Juice Raw
1 teaspoon
- Avocado
½ avocado, California
- Gourmet Collection Smoked Paprika by Mccormick
¼ tsp
- Alessi Roasted Peppers by Alessi
1 oz
- Onions
¼ small
- Lime
1 wedge or slice
- Salt
¼ teaspoon
- Black Pepper
⅕ tsp