Southwestern Chicken Fajita Mason Jar Salad Recipes

Steps:

• For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.
• For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil.
• Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.
• While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.
• Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.
• Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.
• For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.
• For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.

Steps:

• For the honey-lime vinaigrette: Add the honey, olive oil, mustard, lime juice, cumin and cayenne, if using, to a 16- to 20-ounce mason jar. Place the lid on the jar and shake well until incorporated. Season with salt and pepper.
• For the salad: Layer in the chicken, quinoa, beans, corn, cheese, onions and cilantro and top with the lid. Chill until ready to serve.

Steps:

• Preheat oven to 425 degrees F. Add the prepared vegetables and chicken to a large baking sheet pan. Drizzle the oil and seasoning over the mixture, and then stir to coat. Bake uncovered for 20 to 25 minutes or until chicken is cooked through. To assemble: Put in the fajita mixture, sweet potatoes, and greens in that order. If you choose to add the optional ingredients, place them on top of the greens the day you plan to eat the salad. These jars will keep for 3 to 5 days. * Roast the sweet potatoes in advance to enjoy as a snack throughout the week and to add to this salad. Or roast them together with the vegetables and chicken. Simply add an extra teaspoon of both oil and seasoning.