Mason Jar Taco Salad

The salads can be made ahead and stored in the refrigerator for up to three days.

INGREDIENTS

1. 2 tablespoons olive oil
2. 2 large sweet potatoes, cubed
3. Salt and pepper for seasoning
4. 3 chicken breasts
5. 1/2 lime, juiced
6. 1 tablespoon cumin, ground
7. 1/2 cup creamy avocado dressing
8. 1 green onion, chopped
9. 3/4 cup black beans
10. 1 cup grape tomatoes, halved
11. 4 cups baby spinach, packed
12. 1 cup pepitas, toasted or tortilla chips (optional)

DIRECTIONS

1. Preheat oven to 350°F.
2. Toss sweet potatoes in olive oil and season with salt and pepper. Lay a single layer on a baking sheet. Roast in the oven for 10 minutes, tossing after 5 minutes, until golden brown.
3. While sweet potatoes are roasting, pound chicken breasts to a uniform thickness. Season with lime juice, cumin, salt, and pepper.
4. Grill chicken on the barbecue or stovetop, or bake in the oven, turning once, until the internal temperature reaches 165°F. Set aside and allow to rest for 5 minutes before chopping into bite-size pieces.
5. To assemble, pour a little more than 2 tablespoons of the creamy avocado dressing into each mason jar, spreading evenly. Layer with green onions, black beans, tomatoes, sweet potatoes, and spinach. Seal and refrigerate until ready to eat. When ready to serve, add toasted pepitas or tortilla chips for a little crunch.