3 16 oz wide mouth Mason Jars
1 cup Ripe Mango, cut into ½ inch cubes
1 large ripe avocado, cut into ½ inch cubes
1/2 cup cotija cheese
1 large red bell pepper, sliced into 1 inch strips
1 15oz can of black beans, drained
1 head of romaine lettuce, sliced into 1 inch strips
1 lime, cut into wedges
Prepare Kevin’s Cilantro Lime chicken according to package directions and cook. Once done set aside to cool.
Cut your mango, avocado, bell peppers, and romaine into the allotted size.
Drain your black beans and pat dry.
When everything is ready layer your ingredients into the mason jar, making sure to add crumbled Cotija cheese.
Sticking to Paleo? Skip the cotija cheese. It still tastes great!
Store in the fridge until you’re ready to enjoy. Hold off on any salad dressing until you are ready to eat.
No dressing? This would also be delicious with salsa or fresh pico de gallo!