RECIPE
High Protein Southwest Chicken Salad Jars
Ingredients
- Two 16oz glass jars with lids
- 8oz of Westborn Market Pico
- 1 1/2 cups chopped kale
- 2 Westborn Market grilled chicken breasts from prepared foods, shredded
- 1 cup cooled, cubed, & roasted sweet potato (see directions)
- 1 large ripe avocado, sliced
- 1 lime, cut in half
- 1 cup cooled & cooked quinoa (follow package instructions)
- 1/4 cup fresh cilantro leaves
Instructions
To cook sweet potato, preheat oven to 425°F
Wash 1 sweet potato and cut it into 1/2 inch pieces. Place on a parchment lined baking tray and drizzle with 1tbsp of Westborn Market olive oil. Season with kosher salt, black pepper, and 1 tsp of chili powder. Roast for 20-25 minutes and cool.
To ensure your ingredient’s don't get soggy and stay fresh, build your jars in the following order, splitting between both jars:
Pico, chopped kale, shredded chicken breast, roasted sweet potato, sliced avocado, squeezed lime juice, cooked quinoa, & fresh cilantro leaves on top. Screw on lids & store for up to 3 days in the refrigerator.