Go Back
+ servings

Healthy Taco Salad

This healthy taco salad recipe is low carb, gluten free and Paleo friendly! It's served in a mason jar for a portable, easy lunch, that wont get soggy!
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 455kcal
Author Taylor


  • 1 Tbsp Olive oil divided
  • 8 Oz Chicken breast cut into bite-sized pieces
  • 2 cup Large carrots sliced (about 1 of slices)
  • 1 Large Red Bell pepper sliced
  • 1/2 Cup Large onion roughly chopped (about 1/2 )
  • 2 tsps Garlic minced
  • 2 tsp Cumin seed not the powder
  • Salt
  • 1 Large avocado
  • 1 Large Lime juiced
  • 1 Cup Salsa of choice
  • 2 Cup Roma tomatoes chopped (about 1 )
  • 1/2 cup a Cucumber chopped (about 1 )
  • 1/2 Cup Cilantro roughly chopped
  • Fresh spinach
  • 2 Quart Wide-Mouth sized Mason Jars


  • Heat 1/2 Tbsp of olive oil in a large skillet over medium heat. Cook the chicken breast until golden brown, and no longer pink on the outside. Set aside in a small bowl.
  • Add the remaining 1/2 Tbsp of olive oil into the pan turn to medium/high heat. Cook the carrots until they begin to just soften, about 3 minutes. Turn the heat down to medium and add in the pepper, onion and garlic. Cook until soft and the outsides begin to look charred.
  • While the veggies cook, place the cumin seeds in a small, dry pan over medium/high heat and toast them, stirring frequently until golden brown and fragrant, about 2-minutes. Transfer them to a cutting board and crush. I use the bottom of a glass, which works really well.
  • Add the crushed seeds into the pan with the veggies and season with salt. Mix well and turn off the heat.
  • Scoop the avocado and the lime juice into a small food processor and blend until smooth and creamy. You can also just mash them together in a bowl if you wish.
  • To assemble:
  • Place 1/2 cup of salsa in the bottom of each jar, spreading evenly. Divide the avocado/lime mixture on top, gently spreading out. Then, divide the cumin roasted veggies, followed by the chicken. You may need to lightly pack everything in to get it all to fit.
  • After the chicken, place the chopped tomatoes, and then the cucumbers. Finish off by dividing the cilantro and then as much spinach as you can stuff in there!
  • Seal and refrigerate until ready to DEVOUR.



Calories: 455kcal | Carbohydrates: 32.5g | Protein: 35.7g | Fat: 22.7g | Saturated Fat: 3.6g | Cholesterol: 79mg | Sodium: 939mg | Potassium: 1656mg | Fiber: 11.2g | Sugar: 15.2g