THAI CHICKEN SALAD JARS



SERVINGS: 4

READY IN: 20min


INGREDIENTS

  • 1 large carrot, shredded

  • 1 cup small broccoli florets

  • 1 red bell pepper, thinly sliced

  • 1 large mango, cut into 1/2-inch cubes

  • 2 cups cooked chicken

  • 1 cup shredded red cabbage

  • 6 cups sliced romaine lettuce, or as needed

  • 1/2 cup chopped cilantro

  • 1/4 cup chopped roasted peanuts

  • 1 lime, quartered

DIRECTIONS

  1. Beat peanut butter, lime juice, oil, vinegar, soy sauce, honey, and red pepper flakes together in a bowl until smooth; divide between 4 quart-sized canning jars.

  2. Divide the carrots, broccoli, bell peppers, mango, chicken, and cabbage between the 4 jars. Pack romaine lettuce onto the vegetables to fill the jar; top with cilantro, peanuts, and a lime quarter.

  3. Seal lids onto jars and refrigerate for up to 5 days.

  4. Open a jar, remove the lime wedge, and dump contents into a large bowl. Use salad utensils to coat salad in dressing. Squeeze lime over the salad to serve.









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