• In a 1-pint (2-cup) Mason jar, combine the olive oil, white wine vinegar, salt, ground chia seed, and taco seasoning. Stir well with a fork.
  8 g olive oil, 1 Tbsp white wine vinegar, 1/4 tsp salt, 3 g ground chia seed, 5 g taco seasoning
• Add the cooked quinoa to the jar and toss with the dressing until well combined. Level the quinoa to create an even bottom layer.
  80 g quinoa
• Layer the corn, black beans, jalapeño slices, cherry tomatoes, and chicken on top of the quinoa.
  36 g sweet corn kernals, 42 g black beans, 11 g pickled jalapeño pepper slices, 45 g cherry tomatoes, 85 g chicken breast
• Place the baby spinach in a separate container or resealable bag. Cover the Mason jar and refrigerate until ready to eat.
  23 g baby spinach

Time to Eat!

• When ready to eat, place the spinach in a bowl or on a plate. Pour the contents of the jar over the spinach and toss to combine. The seasoned quinoa and dressing will coat the greens.
• Enjoy cold, or for a warm version, microwave the jar contents without the spinach for 1–2 minutes. Stir, then serve over the spinach.