Chicken Salad with Avocado Sour Cream and Quinoa in a Jar

Ingredients:

• 3/4 cup red quinoa
• 0.5 cups cilantro leaves and tender stems, finely chopped + sprigs for serving
• 1 green onion, thinly sliced
• 1 tbsp. l. olive oil
• 1 firm avocado, halved, pitted and cut into large chunks
• 1/4 cup sour cream
• 3 tbsp. l. grated parmesan
• Juice of 1 lime + 1 lime cut into 4 pieces
• A pinch of cayenne pepper
• 1 1/2 cups frozen fire-roasted corn, thawed
• 2 cups shredded grilled chicken (about half a chicken; 12 oz.)
• 1 tbsp. black bean salsa
• 1/4 cup toasted salted pumpkin seeds (shelled)
• 2 cups tortilla chips, broken up
• Special equipment: 4 half-liter jars with wide necks and lids

Preparation:

1. Prepare the quinoa:

   
   Combine the quinoa and 1 1/4 cups water in a large saucepan and bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until the quinoa is tender (the stems pop out) and most of the water has been absorbed, 20-25 minutes. Drain any excess water. Stir in the cilantro, green onions, olive oil, and 1/2 teaspoon salt. Serve hot or at room temperature. Cool the quinoa, cover, and refrigerate for up to 2 days. Microwave, stirring once, for about 2 minutes.

2. Make avocado sour cream:

   
   Combine avocado, sour cream, Parmesan, lime juice, 1-2 tablespoons water, cayenne pepper, and 3/4 teaspoon salt in a food processor or blender and process until smooth and creamy.
3. If the corn is still frozen, reheat it in the microwave for about 1 minute.

4. Assemble the salads:

   
   Divide the quinoa evenly among four wide-mouth 18-ounce jars, then layer them alternately with the corn, chicken, salsa, avocado sour cream, and pumpkin seeds. Pack crushed tortilla chips (about 1/4 cup per serving) and lime wedges into separate small containers.
5. Just before eating, transfer the contents of the jar to a large bowl, add the tortilla chips and squeeze in the lime juice and toss to combine.