Mason Jar Chicken Taco Salad

8 oz chicken breast, cut into bite-sized pieces

1 tbsp olive oil

1 small avocado

2 roma tomatoes, chopped

1/2 cucumber, chopped

2 large carrots, sliced

1 large bell pepper

1/2 cup onions, roughly chopped

2-4 cups fresh spinach

juice from 1 large lime

1 cup salsa of choice

1/2 cup cilantro, roughly chopped

2 tsp garlic, minced

2 tsp whole cumin seed

salt, to taste

1	Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breast until slightly browned and no longer pink on the inside. Set aside in a small bowl.
2	Add the remaining 1/2 tablespoon of olive oil into the pan and heat at medium-high heat. Cook the carrots until they begin to soften, about 3 minutes.
3	Turn the heat down to medium and add in the pepper, onion, and garlic. Cook until soft.
4	While the veggies cook, place the cumin seeds in a small, dry pan over medium-high heat and toast them, stirring frequently, until golden brown and fragrant, about two minutes. Transfer them to a cutting board and crush. I use the bottom of a glass, which works really well.
5	Add the crushed seeds into the pan with the veggies and season with salt. Mix well, and turn off the heat.
6	Scoop avocado into a small food processor, add the lime juice, and blend until smooth and creamy. You can also just mash them together in a bowl.

Assembly Instructions To Execute Properly:

1	Place 1/2 cup of salsa in the bottom of each jar, spreading evenly. Gently spread the avocado/lime mixture on top. Then, add in the cumin and roasted veggies, followed by the chicken. You may need to lightly press everything in to get it all to fit.
2	After the chicken, add the chopped tomatoes, and then the cucumbers. Finish off by dividing the cilantro and then as much spinach as you can stuff in there!
3	Seal and refrigerate until ready to devour.