Asian Mason Jar Salad with Peanut Sauce
These healthy, delicious, and portable asian mason jar salads are made with chicken, mixed greens, cucumbers, cabbage, oranges, shredded carrots or the raw carrot salad (hormone balancing), green onions, cilantro, crushed peanuts with a peanut sauce dressing!
Mason Jar salads
I never realized I hadn't shared a single mason jar salad recipe on the blog! Back when I was in the corporate world, I used to enjoy these salads regularly, and I had forgotten how simple, versatile, and delicious they can be!
Given my fondness for Asian cuisine, I thought it fitting to make my first mason jar salad an Asian-inspired one.
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Tips for assembling Asian mason jar salads:
The key to these jars is layering them correctly so that you can prep your salads in advance without them becoming soggy.
Start by adding your liquids at the bottom and layering your ingredients accordingly. For instance, place the dressing at the bottom and layer your fruits and vegetables from the sturdiest to the most delicate.
Refer to the images below for a visual guide on how to layer each ingredient!
Can I include other ingredients?
Absolutely! These salad jars can be enhanced with different protein sources like marinated pork, turkey, or chickpeas. You can also incorporate grains such as brown rice or quinoa. If you decide to add a grain, place it closer to the dressing layer at the bottom of the jar as they are heartier toppings.
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These healthy, delicious, and portable asian mason jar salads are made with chicken, mixed greens, cucumbers, cabbage, oranges, shredded carrots or the raw carrot salad (hormone balancing), green onions, cilantro, crushed peanuts with a peanut sauce dressing!
Servings: 4 | Prep Time: 15 min | Cook Time: 15 min
Ingredients
Mason jar salads
1 lb chicken breast (see below) (1/4 lb per jar)
8 cups mixed greens (2 cups/jar)
1/2 cup diced cucumbers (2 Tbsp/jar)
1 cup shredded red cabbage (1/4 cup/jar)
4 cuties, peeled
1/2 cup shredded carrots or raw carrot salad (2 Tbsp/jar)
Garnish: green onions, cilantro, crushed nuts like peanuts
Chicken Marinade
1 lb chicken breast
1/3 cup coconut aminos or teriyaki sauce
1 tsp garlic powder and S+P
Peanut Sauce
1/4 cup peanut butter
1/4 cup coconut aminos or tamari/soy sauce
1-2 tsp sriracha
2 Tbsp rice vinegar
1/4 tsp ground ginger
1/4 tsp garlic powder
Juice 1/2 orange
1-2 Tbsp warm water
S+P
Directions
Marinate chicken first by seasoning chicken generously with S+P, garlic powder and adding sauce in a Ziploc bag with chicken. Massage chicken in juices, sealed and place in fridge to marinate for 30 min or overnight.
Prepare the rest of the mason jar toppings.
Make the dressing: In a bowl, prepare the dressing by adding in everything. Mix well until combined. May use 1-2 Tbsp warm water to adjust thickness of sauce.
Bake chicken or on stove top as desired.
Assemble: Start with a layer of peanut sauce (~2 Tbsp per jar). Follow with layers of cucumbers, carrots, red cabbage, diced chicken, orange slices, greens and garnish with green onions, cilantro, crushed peanuts.
Store: Seal the mason jars with lids and refrigerate until ready to eat. When ready, add everything to a bowl and mix. store in fridge no more than 4 days.
Notes
*Feel free to add more or less of each ingredient to each salad jar.
