I was seriously tempted to skip breakfast this morning and eat salad instead! This is saying a lot because I LOVE breakfast food and could eat it 3 meals a day and be perfectly happy.

These jar salads I made this week are so yummy and an easy way to make sure I get all my veggies in. This is definitely getting added to my weekly meal prep routine!

Chicken Black Bean Salad with Cilantro Lime Vinaigrette

Print Recipe

Ingredients

For each salad

1/2 cup shredded chicken breast
1/3 cup black beans
1 cup veggies of your choice I used red onion, radishes, cherry tomatoes, cilantro, mini peppers
1 cup lettuce
1/4 cup cheese

DRESSING

1/2 cup fresh lime juice
1/4 cup balsamic vinegar
1/4 cup olive oil
Small bunch of cilantro leaves
2 cloves garlic
1 jalapeno pepper

Instructions

Blend dressing ingredients in blender.
Pour dressing in the bottom of jar.
Layer black beans, chicken, veggies, lettuce, and then cheese.

Notes

I dump mine out in a bowl to eat, but you can also shake the jar to distribute the dressing and eat it right from there.
Making sure your lettuce is as dry as possible will help your salads stay fresh longer. Use a salad spinner or store your lettuce with a paper towel to absorb the extra moisture.