Ingredients:

  • 1.5 lbs pre-cooked, shredded chicken
  • ¾ cup lightened BBQ sauce (for chicken mix)
  • 1 tsp smoked paprika
  • 1 Tbsp apple cider vinegar
  • 1 cup nonfat Greek yogurt
  • ⅓ cup light ranch dressing
  • ¼ cup extra lightened BBQ sauce (for dressing)
  • 1 Tbsp lime juice
  • Salt, to taste
  • Black pepper, to taste
  • 1 large red bell pepper, diced
  • ½ large red onion, thinly sliced
  • 1 (15 oz) can black beans, rinsed and dried
  • 1 cup corn kernels, thawed and dried
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded Monterey Jack cheese
  • 1 large head Romaine lettuce, chopped

Instructions:

  1. Toss 1.5 lbs pre-cooked, shredded chicken aggressively in a large bowl with ¾ cup lightened BBQ sauce, smoked paprika, and apple cider vinegar until coated.
  2. In a separate, smaller bowl, combine the Greek yogurt, light ranch, ¼ cup extra BBQ sauce, lime juice, salt, and pepper. Whisk vigorously until the dressing is thick, smooth, and homogeneous.
  3. Distribute the BBQ Ranch Dressing evenly into the bottom of six clean, wide-mouth Mason Jars (about 2-3 Tbsp each).
  4. Add the diced red bell pepper and thinly sliced red onion (Layer 2). Follow immediately with the rinsed and dried black beans and the thawed corn (Layer 3). Pat the beans and corn completely dry before layering.
  5. Carefully layer in the seasoned BBQ Chicken. Top the chicken with the halved cherry tomatoes (Layer 4). Add the shredded cheese next, followed immediately by the chopped Romaine lettuce (Layer 5).
  6. Pack the greens firmly, screw the lids on tightly, and store upright in the refrigerator for up to 5 days.