Skinny Taco Salad in a Jar

4.35 from 29 votes

Take your taco salad to go!

taco salad

While many taco salad recipes are topped with full fat cheese, rich sour cream, and fried tortillas, our version is full of southwest flavor, made with wholesome, clean ingredients like ground turkey and fresh tomatoes. Layer these in a jar with an easy homemade salsa avocado dressing for a quick taco salad in a jar that you can take with you to work, or store in the fridge for an quick meal.

4.35 from 29 votes

Skinny Taco Salad in a Jar

This amazing on-the-go recipe is made with clean ingredients that are both healthy and super tasty.
Cook Time 30 minutes
Total Time 30 minutes
Yield 6 people
Serving Size 1.25 cups (1 pint-sized jar)
Course Dinner, Lunch, Salad
Cuisine Mexican, Tex-Mex
Author SkinnyMs.



  • 1/2 pound ground turkey
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/2 cup whole-grain tortilla chips broken
  • 1/2 cup cheddar cheese reduced-fat, shredded
  • 3 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup salsa no sugar added

Creamy Salsa Dressing (optional)

  • 2 tablespoons Greek yogurt plain
  • 2 tablespoons avocado ripe, mashed
  • 1 lime juiced
  • 1/4 cup salsa


  • Heat a skillet over medium heat and add the turkey. Cook until turkey is no longer pink and cooked through. Add spices, stir to combine and transfer to a bowl and let cool.
  • To make the salad, divide the tortilla chips between six jars. Layer each with the salsa, turkey mixture, tomatoes, lettuce, and cheese.
  • Make the optional dressing by blending the yogurt, avocado, lime juice, and salsa in a blender. Blend until creamy and smooth. Top the salad with the dressing, seal the jars, and store in the fridge until ready to eat. Eat within 1-2 days for the best results.


*Nutrition facts include the dressing

Nutrition Information

Serving: 1.25cups (1 pint-sized jar) | Calories: 196kcal | Carbohydrates: 9g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 469mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 3
Keywords Budget-Friendly, Keto, Low-Carb, Quick and Easy

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. I'm confused – this is listed as making 4 servings and each serving is a "jar". In the second paragraph it talks about dividing the chips between the 2 jars. Should that say 4 jars? Or does everything go into 2 jars…and then how do the servings play out?

    1. Moriah, A pint jar is 2 cups and a 1/2 pint jar is 1 cup. A serving size is 2 cups or 1 pint jar. Sorry for the confusion- we will fix the text to say 4 jars.

      1. I'm still confused by the serving size – it still says this makes 4 servings and that each serving is a jar but in the directions it says to divide it between 2 jars. Should this really be divided between 4 pint sized jars?

        1. Chrystal, This should make 2 (2 cup i.e. 1 pint sized) servings. I've corrected the directions and nutrition info. Thanks for checking.

  2. I too was confused about the servings. Also your assembly direction are not the same as what the picture show. dressing and meat on the bottom with lettuce and cheese on top which makes since when you dump it out onto a plate lettuce would be on the bottom.

    1. Carolyn, This salad can be eaten straight from the jar, but feel free to assemble the salad according to your preference and serve as you see fit:).

    1. We noticed a mistake in the nutritional data for this recipe, but it has been updated now. We apologize. Your Points Plus will remain the same, whether you omit the dressing, or not. 🙂

  3. This recipe says it makes 6 servings and each serving size is 2 cups? That would mean the recipe make 12 cups of food. Is that accurate?

    1. Jana, This should be about 1-1/4 cups per serving, which would fit easily into pint-sized jars. That’s about 7-1/2 cups total. Thanks for checking!

  4. I’m sorry but I still am confused. Makes 6 servings but only 2 jars? If so then 1 jar would be 3 servings? Or is the whole recipe for only 2 servings?

    1. Cheryl, The recipe is for 6 servings. The two jars was a misprint, which has been corrected. I apologize for any confusion. 🙂

    1. Talula, It’s not a big deal if they soften up a bit. They will taste like tortillas if they do. 🙂

  5. I simply love this recipe. I tried making it earlier in the year and it has become a staple for me! So quick and easy, plus I can have it as a salad and my boyfriend can have it as an actual taco, while staying healthier! Love that!!

  6. I’m also confused now. I made 6 jars and divided everything between them and my pint jar didn’t look nearly as full. then I also tried to calculate on the WW app and only came to 3 sp per jar! Please help!

    1. Whitney, Hmmmm…that’s a tough one without being there. The smartpoints are 3, since this was originally calculated counting the veggies, it was listed as 6. The points have been updated. 🙂

  7. When I enter this into the WW tracker given the nutritional facts I am gett 6 SP. however it should be 3 correct?

  8. Good grief.. The confusion is endless!! Just make it and divide it as you want! Not that big of a deal!!!?

  9. The recipe says “To make the salad, divide the tortilla chips between six jars. Layer each with half the salsa, turkey mixture, tomatoes, lettuce, and cheese.” I am confused. How do you layer six jars with 1/2 of the mixture? It seems to me 1/2 the mixture would only fill two jars.

      1. You are spreading half the contents over the six jars, then you will do it again, yes? Layered…
        Not so complicated.

  10. It wasn’t confusing first off and secondly the recipe was fabulous. I don’t know why people always make things more complicated?. If you looked at the picture there were 4 jars?Thanks for the information and receive.

  11. This is an awesome recipe! I’m going to get the ingredients and make it for my work lunches this week! I’m the oddball that didn’t pay attention to the serving info ?
    Great recipe!

    1. Hi Erin – this will probably only keep a day or two in the fridge, otherwise the lettuce and tortilla chips will become pretty soggy! You could have everything prepared and just assemble the jars as you need them. The ingredients will keep longer individually and not mixed with something else.

  12. Wow! Are you guys really that challenged ? Think about it, veggies are zero so divide them up as you wish, even as much as you want. You really could have endless lettuce! then divide up the meat and cheese accordingly, and actually ground turkey should be zero also, not really a big deal at all. ENJOY ?

  13. what if you don’t refrigerate it? Is it okay just too eat it right right after your done making it?

  14. This recipe is ingenious for hard working business women!! I work a mile and a half from my house so getting home for my one hour lunch is no big deal… Except that I have to drive past 3 of my favorite fast food restaurants which takes incredible self control. I stand on my feet all day and don’t feel like going home and spending 20 minutes standing to prepare food. This recipe empowers me to drive past the unhealthy restaurants because I know I have something delicious waiting for me ready to go! Thank you so much for sharing your ideas!! Keep th egg m coming ????5 stars

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