Chicken and Black Bean Mason Jar Salad

Meal prep Monday! Just kidding, that's totally not a real thing for me, it just happened today... Mason jar salads for lunch! 
I didn't use jicama and of course used real chicken for me and veggie chicken for Brent but everything else is the same as the recipe! I haven't eaten it yet but I'm going to go ahead and assume it will be delicious!

Recipe from BeachBody:

• ½ cup fresh lime juice
• 2 Tbsp. + ½ cup coarsely chopped fresh cilantro, divided use
• 1 clove garlic, coarsely chopped
• 1 medium jalapeno, seeds and veins removed, coarsely chopped
• 1 Tbsp. extra-virgin olive oil
• 2 cups canned black beans
• 4 oz. shredded cooked chicken breast
• 1 cup chopped jicama
• ½ cup thinly sliced radishes
• 1 cup thinly sliced red onion
• 1 cup halved cherry tomatoes
• ¼ cup shredded cheddar cheese
• 8 cups chopped romaine lettuce

1. Place lime juice, 2 Tbsp. cilantro, garlic, and jalapeno in a blender; cover. Blend until smooth.
2. Slowly add oil, blending continuously, until well mixed. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
3. Evenly layer beans, chicken, jicama, radishes, onion, tomatoes, cheese, lettuce, and remaining ½ cup cilantro on top of dressing in jars.
4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.