READY IN: 20min
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
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.
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.
Seal lids onto jars and refrigerate for up to 5 days.
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.