Mason Jar Taco Salad
This Mason Jar Taco Salad is the perfect meal prep solution for busy days, offering a fresh, flavorful, and portable way to enjoy taco salad on the go. In this post, I’m sharing the best layering techniques for taco salad in a jar, ingredient customization tips, and storage hacks to keep your salad crisp and delicious all week long!
About This Recipe
I’ve been seeing more and more taco salad in a jar lately, and I have to say—I’m loving it! Not only are these salads completely adorable, but they’re also incredibly practical when packed the right way.
I recently tried making mason jar taco salad with ground chicken, and I quickly realized that a little strategy goes a long way. Layering is key to keeping everything fresh, crisp, and flavorful.
Plus, these salads are so easy to customize for different preferences, making them perfect for meal prep! I love making a few variations at once so I have a mix of flavors ready in the fridge.
Why You’ll Love this Recipe
✔ Perfect for Meal Prep: Make multiple jars at once and enjoy fresh taco salad all week.
✔ Completely Customizable: Adjust the ingredients based on what you love or what you have on hand.
✔ Great for On-the-Go Lunches: Portable and easy to pack for work, school, or a picnic.
✔ No Soggy Salad! The strategic layering keeps everything crisp until you’re ready to eat.
✔ Packed with Flavor: A delicious combination of taco-seasoned ground chicken, crisp veggies, and creamy dressing.
Essential Tools for Making Taco Salad in a Jar
To make this taco salad in a mason jar, you’ll need the following simple kitchen tools:
- Skillet or Sauté Pan – For cooking the ground chicken.
- Cutting Board & Sharp Knife – To chop fresh ingredients.
- Salad Spinner – To wash and dry the lettuce.
- Cheese Grater – If you’re using block cheese instead of pre-shredded.
- Wide-Mouth Mason Jars – Pint-size for side salads, quart-size for meal-sized portions.
Ingredients in This Recipe
Before you start cooking, here’s a quick rundown of the ingredients you’ll need to make taco salad in a jar. If you’re anything like me, you may have a few of these in your kitchen already! But just in case, this will help you double-check your grocery list.
For the full ingredient list and step-by-step instructions, scroll to the bottom of this post for the FREE printable recipe card!
For the Ground Chicken:
- ground chicken
- spices: ground cumin, chipotle powder, salt, and pepper
- fresh cilantro
- lime juice
For the Salad:
- Chopped greens – Romaine or mixed greens
- Cheese – Pepper jack, Colby jack, cheddar, or Mexican blend
- Olives – Sliced black olives
- Corn – Canned, frozen, or grilled (see tip below)
- Black beans – Drained and rinsed
- Other Vegetables: Diced tomatoes, diced avocado, diced bell peppers
- Salsa & Ranch Dressing – My favorite combo!
- Tortilla chips or baked tortilla strips – Adds crunch!
Want grilled corn? Check out my guide on how to grill corn on the cob.
Customizing Your Mason Jar Taco Salad
This recipe is super versatile! Feel free to mix things up based on what you like or have on hand and use as much of each ingredient as fits your personal preferences.
- Different Proteins: Swap the ground chicken for ground turkey, ground beef, or even shredded rotisserie chicken, or leftover roasted chicken. Want a different flavor? Try my grilled cilantro lime chicken.
- Grain Additions: Add quinoa or rice for extra bulk. Try this roasted poblano cilantro quinoa for extra flavor.
- Dressing Options: Not a ranch fan? Try a classic vinaigrette or creamy avocado dressing.
- Spicy Kick: Make the taco meat spicier with my spicy taco seasoning.
- Guacamole Instead of Avocado? You can also use my simple guacamole instead of diced avocado.
How to Layer a Mason Jar Taco Salad
The key to how to layer salad in a jar is keeping wet ingredients away from delicate greens. Follow this layering order for the best results:
- Dressing: Start with ranch and salsa at the bottom.
- Hard Vegetables: Bell peppers, black beans, corn.
- Proteins & Cheese: Ground chicken, shredded cheese.
- Soft Ingredients: Diced avocado, tomatoes.
- Crunchy Elements: Tortilla chips or baked tortilla strips.
- Greens & Fresh Herbs: Romaine, cilantro.
Tip: If meal prepping, wait to add perishable items like tomatoes and avocado until the day of eating.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Taco Salad Meal Prep Tips
- Choose the right jar: Wide-mouth jars make layering easier. Pint-size for side salads, quart-size for larger meals.
- Seal it tightly: Jars stay fresh up to 5 days in the fridge! If you have a vacuum sealer, use it for even longer freshness.
- Layer properly: Follow the layering guide above to prevent soggy greens.
- Tossing diced avocado in lime juice prevents browning.
Mason Jar Taco Salad FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
How long does mason jar taco salad stay fresh?
When properly sealed, these salads can last 4-5 days in the refrigerator. For maximum freshness, store softer ingredients like avocado and tomatoes separately and add them just before eating.
Do I need to use a mason jar, or can I use another container?
I recommend using Mason jars because they’re sturdy and provide an airtight seal (this helps the ingredients stay fresh longer).
However if you have another tall, upright airtight container that would work, too. Just make sure you follow my layering tips so you greens don’t get soggy.
Can I make this salad without meat?
Absolutely! You can replace the ground chicken with extra beans, vegetables, roasted sweet potatoe cubes (season with the spices I recommend for the ground chicken), or ground tofu crumbles for a vegetarian option.
Quinoa or rice also make great plant-based ingredient additions.
How do I eat a mason jar taco salad?
Remove the lid and shake the salad out of the jar and into a bowl large enough to accomodate all of the ingredients. Toss the ingredients together to distribute them and coat with the dressing.
Katie’s Tip: if the dressing sticks to the bottom, just scoop it out with a spoon.
Can I use a different type of meat?
Yes! You can swap the ground chicken for ground turkey or ground beef. Or use your favorite Mexican flavored grilled chicken (or steak). I like this grilled cilantro lime chicken.
Make-Ahead & Storage Instructions
- Refrigeration: Properly sealed jars last 4-5 days in the fridge.
- Adding Perishables: Add softer ingredients like avocados, tomatoes, and tortilla strips right before eating.
- To Serve: Shake the jar into a bowl, toss, and enjoy!
Try This Mason Jar Taco Salad!
Next time you need an easy meal prep lunch, try this mason jar taco salad! It’s fresh, customizable, and makes busy weekdays so much easier.
Did you make it? Leave a comment below and let me know how you customized it! I’d love to hear your favorite toppings.
On Instagram? Tag me @goodlifeeats with #goodlifeeatsrecipes so I can see your delicious salads!
More Meal Prep Salad Recipes
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This Creamy Tarragon Chicken Salad is the perfect chicken salad for a spring brunch or a light summer meal, plus 6 ways to serve this chicken salad recipe!
Fuel up with this Winter Spinach Chicken Salad Quinoa Bowl with Creamy Almond White Balsamic Dressing. It is the perfect loaded salad to enjoy during the fall and winter months.
Rainbow Winter Quinoa Bowls with Maple Dijon Balsamic Dressing features lots of delicious winter produce and hearty Organic Tricolor Quinoa for a filling, satisfying meal.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Mason Jar Taco Salad
This mason jar taco salad is a layered, meal-prep-friendly version of a classic taco salad, packed with seasoned ground chicken, crisp veggies, black beans, corn, and a creamy salsa ranch dressing. It’s easy to customize, stays fresh for days, and makes a quick, delicious lunch or dinner on the go!
Ingredients
For the Ground Chicken:
- 1 pound ground chicken
- 1 teaspoon ground cumin
- 1/8 - 1/4 teaspoon chipotle powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 large handful of cilantro, finely chopped
- juice of 1 lime
For the Salad:
- Chopped romaine lettuce or mixed greens
- Mexican blend grated cheese
- Olives
- Corn
- Black Beans
- Diced tomatoes
- Diced Avocado
- Diced bell peppers
- Salsa
- Ranch Salad Dressing
- Baked tortilla strips - cut the tortillas into thin strips instead of triangles and season as you like.
Instructions
For the Meat:
- 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.
Assembling the Taco Salad in a Mason Jar :
- 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.
- 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.
- Then add a layer of baked corn tortilla strips (if you're eating the salad within a day) and the lettuce.
- Secure the jar tightly and refrigerate up to 4-5 days.
Serving the Mason Jar Taco Salad
- To serve, remove the lid and shake the salad into a bowl. Toss gently with a fork.
- Add any remaining ingredients that you saved for later.
Notes
If you are making the salads ahead of time, add things like cheese, meats, eggs, or softer fruits and vegetables (avocado, tomatoes, fresh berries, etc) to the top of the jar the day you plan to eat the salad. Items that should stay crunchy, like baked tortilla strips, also do better added the day of.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 379Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 87mgSodium: 397mgCarbohydrates: 30gFiber: 9gSugar: 4gProtein: 26g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
This post was previously part of a Marzetti® ambassador program. The post was sponsored by Marzetti and products were been provided by them. The opinions and ideas expressed here are my own.
Al says
Looks beautiful&delicious.
Thank you.
Allison says
I haven’t tried salads in a jar yet, but I want to. This looks yummy – taco salad is my favorite!