Step 1: Prepare the Healthy Ranch Dressing

1. In a medium mixing bowl, combine the Greek yogurt, buttermilk (or milk/lemon juice mixture), and optional mayonnaise. Whisk until smooth.
2. Add the finely chopped fresh dill, parsley, and chives. Stir in the garlic powder, onion powder, fresh lemon juice, and white wine vinegar.
3. Season with salt and black pepper. Whisk everything together thoroughly.
4. Taste and adjust seasonings if necessary. If the dressing is too thick for your liking, whisk in a tablespoon of water or additional buttermilk at a time until it reaches your desired consistency.
5. Cover and refrigerate the dressing for at least 30 minutes to allow the flavors to meld. It can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator.

Step 2: Prepare the Salad Ingredients

1. Cook Protein (if using): If you’re using chicken, cook it according to your preferred method (grilling, baking, poaching, or use a rotisserie chicken). Allow it to cool completely, then dice or shred it. For a vegetarian option, ensure your chickpeas are rinsed and well-drained.
2. Chop Vegetables:

   • Wash and thoroughly dry all your vegetables. This is crucial to prevent sogginess.
   • Dice the bell peppers and red onion.
   • Halve or quarter the cherry/grape tomatoes.
   • If using fresh corn, cut it off the cob. If using frozen, ensure it’s thawed and drained. If using canned, drain it well.
   • Chop the romaine lettuce. Ensure it’s very dry – a salad spinner is your best friend here.
   • Chop the fresh cilantro.

3. Rinse Beans: Rinse and drain the black beans thoroughly.

Step 3: Assemble the Mexican Salads in a Jar

The order of layering is critical:

1. Layer 1: Dressing (Bottom): Add 3-4 tablespoons of the Healthy Ranch Dressing to the bottom of each Mason jar. This keeps it away from the delicate ingredients.
2. Layer 2: Hardy Vegetables: Next, add the ingredients that can withstand being in contact with the dressing. This includes:

   • Diced bell peppers
   • Diced red onion
   • Corn kernels
   • Halved/quartered cherry tomatoes

3. Layer 3: Beans & Protein:

   • Add the rinsed and drained black beans.
   • Follow with your cooked and diced/shredded chicken or chickpeas.

4. Layer 4: Softer Ingredients (Optional, if not adding avocado later): If you’re using ingredients that are slightly less robust but still okay not being at the very top (like crumbled cheese if you don’t mind it getting a little moist), you can add them here. However, it’s generally best to keep cheese and avocado for the top or add them just before serving.
5. Layer 5: Greens & Herbs:

   • Pack the chopped romaine lettuce tightly on top. This creates a barrier between the wetter ingredients below and keeps the lettuce crisp.
   • Sprinkle a good amount of chopped cilantro on top of the lettuce.

6. Layer 6: Toppings (or add just before serving):

   • If you’re adding avocado immediately, make sure it’s the very last layer before sealing, or preferably, add it on the day you plan to eat the salad. A squeeze of lime juice over the avocado can help prevent browning.
   • Crumbled cotija cheese can go here if you plan to eat the salad within a day or two. Otherwise, add it just before serving.
   • Tortilla strips/chips should always be added just before serving to maintain their crunch.

Step 4: Seal and Store

1. Wipe the rim of the jar clean if necessary.
2. Seal the jars tightly with their lids.
3. Store upright in the refrigerator for up to 4-5 days. The longevity depends on the freshness of your ingredients and how well you dried your lettuce.