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Southwestern mason jar salad

These layered southwestern mason jar salads with chicken, fresh veggies and Ranch dressing are a delicious make-ahead lunch!
Course Main Dish
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 664kcal
Author Kathryn Doherty


  • 1/3 cup prepared Ranch dressing
  • 1 cup chopped cooked rotisserie chicken
  • 1/2 cup canned black beans rinsed and drained
  • 1/2 cup bell pepper strips any color, cut in thin strips or chopped
  • 1/2 cup corn fresh or frozen, thawed
  • 1/2 cup cherry tomatoes halved
  • Romaine lettuce
  • Additional toppings: Shredded cheese sliced avocado, pickled jalapeƱos


  • Divide ingredients, in the order listed, between the two mason jars. Add in as much romaine lettuce as you can to the top of the jar. (See notes below.)
  • Cover and refrigerate up to 3-4 days.
  • When ready to eat, empty the salad out of the mason jar onto your plate or bowl, add any extra desired toppings and enjoy!


It may be difficult to get enough lettuce in your jar. I like to pack up a baggie or small container with extra lettuce to go with my jar.


Calories: 664kcal | Carbohydrates: 29g | Protein: 10g | Fat: 60g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 608mg | Potassium: 624mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1480IU | Vitamin C: 61.3mg | Calcium: 66mg | Iron: 3mg