Low-Calorie Mexican Quinoa and Chicken Salad Recipe

In a small bowl, combine chicken and salsa. Divide quinoa among four pint jars. Layer with tomato, black beans, corn, chicken mixture, onion, and avocado, pressing ingredients down as you fill, if necessary. In another small bowl, combine lime juice, oil, garlic, cilantro, salt, and pepper. Whisk until smooth. Spoon dressing over layers in jars. Cover and chill up to 3 days. Shake jars before serving.