Chicken Burrito Salad in a Jar

  • Serving Size4


    • 16 oz of chicken breast
    • 2 T chili powder
    • 1.5 T cumin
    • 1.5 T paprika
    • 1/2 T onion flakes
    • 1/2 tbsp. garlic powder
    • 1/8 tbsp. cayenne pepper (optional)
    • 1 cup salsa, no sugar added
    • 1 (15 ounce) can black beans, drained
    • 1/2 cup Full Fat Feta cheese (optional)
    • 1/2 cup Greek Yogurt, Full– Fat (optional)



    Preheat your oven 375 degrees Fahrenheit (350 for convection). Place your chicken breasts in a large baking pan, and pour ¾ tablespoon of oil over all, coating well. Sprinkle chili powder, cumin, paprika onion flakes, garlic powder, and cayenne pepper over the chicken, coating well, and place in the oven. Cook for about 30-45 minutes (depending on the size of the chicken pieces) until cooked through and liquid from chicken runs clear. Alternately, you can just chop the chicken into small pieces.


    Using two forks, shred the chicken (while this is not so easy to do while the chicken is hot, I find I get a better “shred” if I do so while the chicken is still hot).


    Evenly divide each ingredient into 4 (pint size) canning jars. Add ingredients in this order: 4 oz of cooked chicken , 1/4 cup salsa, 1/4 cup black beans, 1/8 cup of Feta cheese, 2 tablespoons of Greek yogurt, and 1 to 2 cups of mixed greens.

    Recipe adapted from:           

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