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Mexican Chicken Salad Jar Recipe

Fresh, colourful and full of smoky Mexican-inspired flavour, this Mexican Chicken Salad Jar is a healthy, protein-packed lunch that's easy to prepare ahead and grab straight from the fridge.
Layers of tender chicken, black beans, sweetcorn, crunchy peppers and juicy tomatoes are topped with fresh lettuce and paired with a creamy lime, cumin and smoked paprika dressing.
The secret is in the layering. Keep the dressing at the bottom, sturdy ingredients in the middle and fresh leaves at the top. Stored upright in the fridge, your salad stays fresh and ready for lunch for approximately 3–4 days.
Each 750 ml jar makes a complete meal in a jar, combining lean protein, vegetables, beans and plenty of flavour. Add fresh avocado just before eating for an extra creamy finish.
When lunchtime comes, simply tip it into a bowl, add your avocado, toss everything through the dressing and enjoy.
Easy prep. Make ahead. Healthy lunch sorted.
Prep Time10 minutes
Course: Main Course, Salad
Cuisine: Mexican
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Servings: 1 person
Calories: 450kcal

Equipment

  • 1 750ml Glass Jar with a tight fitting lid

Ingredients

For the Chicken

  • 150 g Cooked chicken breast cooled and cubed
  • If cooking from raw: approximately 190–200 g raw chicken breast
  • ½ tsp Olive oil
  • ½ tsp Prepared crushed garlic
  • ¼ tsp Ground cumin
  • ¼ tsp Smoked paprika
  • Salt & Black pepper to taste

Creamy Lime Dressing

  • 2 tbsp Plain Greek yoghurt
  • 1 tbsp Fresh lime juice
  • ¼ tsp Ground cumin
  • ¼ tsp Smoked paprika
  • ¼ tsp Prepared crushed garlic
  • Black pepper to taste
  • Pinch of chilli flakes optional

For the Salad

  • ¼ cup Black beans drained and thoroughly rinsed
  • ¼ cup Sweetcorn drained
  • ¼ cup Red or yellow pepper diced
  • ¼ cup Cherry tomatoes halved
  • 150 g Cooked chicken cubed
  • Approximately 1½–2 cups lettuce washed and thoroughly dried
  • ¼ Avocado to add fresh when serving

Instructions

Cook the chicken

  • Lightly coat the raw chicken breast with olive oil, crushed garlic, cumin, smoked paprika and black pepper.
  • Air-fry at 180°C for approximately 15–18 minutes, turning halfway through.
  • Cooking time will vary according to the thickness of the chicken. If using a thermometer, the thickest part should reach 74°C.
  • Allow the chicken to rest for 5–10 minutes, then cut into bite-sized cubes.
  • Allow it to cool completely before putting it into the jar.

Make the dressing

  • Combine the Greek yoghurt, lime juice, cumin, smoked paprika, crushed garlic and black pepper.
  • Add a pinch of chilli flakes if you'd like a little more heat.
  • Mix until smooth.

Build Your Mexican Chicken Salad Jar

  • Add the ingredients to your 750 ml jar in the following order, starting at the bottom:
  • Creamy lime dressing
  • ↓
  • Black beans
  • ↓
  • Sweetcorn
  • ↓
  • Diced peppers
  • ↓
  • Cherry tomatoes
  • ↓
  • Chicken
  • ↓
  • Lettuce
  • Fill the remaining space with lettuce so the jar is nicely full, but don't squash the leaves tightly.
  • Put the lid on and store the jar upright in the refrigerator.
  • Don't shake the jar before storing.