Ingredients
- 1 lb skinless chicken breasts
- 1 tsp chipotle powder (1/2 used for chicken, other half for dressing)
- 1/2 a container of grape tomatoes
- 1/2 a onion sliced thin
- ¼ cup chopped cilantro, stems and leaves
- 1-2 tablespoons olive oil
- 2 cloves of garlic, minced
- Half a red onion, sliced thin
- 1 can of corn, drained and dried
- Half a can of black beans seasoned with ½ tsp of cumin, salt, and lime juice +1 tsp of cilantro
- ½ a bag of chopped romaine lettuce or 3 cups chopped romaine
- 1/2 cup plain Greek yogurt 4
- ¼ tsp onion powder
- 1 tsp apple cider vinegar
- ½ tsp dried dill
- ¼ tsp of salt
- 2 tbsps. water to thin dressing
- 3-4 tbsps. of cotija cheese
- Salt and Pepper to Season
- 5 mason jars
Directions
For the chicken:
- Pat dry chicken breasts and pound with a mallet or glass to 1/4” thickness.
- Season both sides with salt and pepper and ½ tsp of chipotle powder.
- Heat a saute pan over medium high heat, add 1 tbsp of olive oil. Cook on both sides for 3 – 4 minutes or until done.
- Let cool completely then chop into bite pieces.
Corn and onions:
- Preheat oven to 400 degrees. Lay out onion and corn on a baking sheet. Try to keep separate. Drizzle onion and corn with ½ tbsp of olive oil, and a pinch of salt and pepper. Cook both for 15 minutes.
- Remove from oven, and add 1/2 tsp of the minced garlic to both vegetables stir.
- Put both in separate bowls to cool completely.
Black Beans and tomatoes
- Drain black beans, and place in a bowl. Add ½ tsp cumin, ¼ tsp salt, 1 tbsp of cilantro. Place in a bowl for assembly.
- Cut tomatoes in half. Place in a bowl for assembly.
To make dressing
- In a bowl place Greek yogurt, 1 minced garlic glove, onion powder, apple vinegar, dried dill, ¼ tsp salt, ½ tsp chipotle powder. Stir to combine add water to thin out if necessary.
To Assemble
- When all ingredients have cooled, you can begin to assemble your salads. Add 2 tablespoons healthy chipotle ranch dressing to the bottom of each pint-sized wide mouth mason jar,
- Top with 2 tablespoons of tomatoes
- Add 2 tbsp of corn
- Add 1 tbsp each black beans and and onion.
- Add 2 tbsp of cooked chicken and 1 tsp of cotija cheese crumbled. Fill the remaining space in the mason jar with lettuce and sprinkle some additional chopped cilantro on top before screwing on the lid.
- When ready to eat, pour into a bowl. Enjoy!
- These will last 5 days in the refrigerator.
See below for some of the items we used to make today’s meal.
Wide Mouth Plastic Lids