Step 1

Start by cooking the chicken breasts—preheat the oven to 375 degrees. Pound the chicken breasts out to about ½ inch thick. You want to make sure the chicken breasts are all about the same size, so they cook evenly.

Step 2

Sprinkle taco seasoning over the chicken breasts and place onto a rimmed baking sheet coated with cooking spray or olive oil.

Step 3

Bake for 25 - 30 minutes or until the chicken cooks thoroughly and juices run clear - the internal temperature should read 165 degrees.

Step 4

Set the chicken aside to cool, and then chop it into chunks or strips.

Step 5

At the same time, the chicken is cooling, prep the avocado for the salad. Remove the pit and cut it into pieces. Place the avocado in a bowl and generously squirt lime juice over the top.

Step 6

Put the mason jar salads together. Divide ingredients evenly among the mason jars. Start with the dressing and then add the tomatoes, bell peppers, onions, avocado, black beans, chicken, cheese, and end with the romaine lettuce.

Step 7

Tightly place the lid on and store it in the refrigerator for up to 5 days.When you're ready to eat, give the jar a few good shakes and pour the salad into a large bowl.

Step 8

Toss the salad together and crush some tortilla chips or tortilla strips on top. Enjoy!