Southwest Salad in a Jar

Marinade (per breast)

1 teaspoon Lime Juice
1 teaspoon Honey
½ Fresh Cilantro
1 teaspoon Garlic Powder
1 teaspoon Lime Zest 

Mix it well. 

Preserve half a cup of marinade and pour the rest on the boneless chicken. Cover the chicken with cling film and set it aside for 40 minutes in the fridge.
Grill the marinated chicken and cook on both sides until golden brown. Keep basting the marinade on top of the grilled chicken while cooking.
Place the grilled chicken in the oven to bake at 375 degrees Fahrenheit for 20 minutes. Shred or Dice to add to the jar.

Southwest Salad Dressing (per jar)

1 tablespoon Sour Cream
1 tablespoon Lime Juice
1 tablespoon Smoked Paprika
1 tablespoon Chili Flakes
1 tablespoon Onion Powder
1 tablespoon Black Pepper

Prepare the salad dressing by mixing all the components in a bowl. 
Whisk it evenly to form a smooth and creamy salad dressing.

Finally, begin to assemble. 

1. Salad dressing: Pour 3 tablespoons of the salad dressing in the bottom of the jar. 

2. Hard vegetables: Next, add

    ½ cup Bell Peppers and ½ cup Onions, and ½ cup Cucumbers in layers.

3. Beans, grains, and pasta: Next, add 

   ½ cup Black beans and ½ cup Corn in layers.

4. Cheese and proteins: Next add 

   2 tablespoons shredded cheddar cheese.

5. Softer vegetables and fruits: Next, add 

   ½ cup Diced Tomatoes and ½ cup Avocado, in layers

6. Salad greens: Last but not least, fill the rest of the jar with Romaine lettuce. Use at least 

   ½ cup. Tear into bite-sized pieces. It's fine to pack them into the jar fairly compactly.
7. Toppings: Carry ½ cup Tortilla Strips in a separate bag to pour on top after the salad is dumped out.