Mason jar salads are not only convenient for meal prep but also visually appealing and customizable. This Thai Chicken Mason Jar Salad recipe combines the vibrant flavors of Thailand with the practicality of a portable meal.
Layered with crunchy vegetables, tender chicken, and a zesty peanut dressing, this salad is as delicious as it is nutritious. Prepare a batch to enjoy for lunches on the go or as a light dinner option.
Ingredients: For the Salad: – 2 boneless, skinless chicken breast – Salt and pepper to taste – 1 tablespoon olive oil – 4 cups mixed salad greens (such as lettuce, spinach, or kale) – 1 red bell pepper, thinly sliced
– 1 cucumber, thinly sliced – 1 carrot, julienned or shredded – 1/4 cup chopped fresh cilantro – 1/4 cup chopped peanuts (for garnish) – Optional additions: edamame, shredded cabbage, bean sprout
Season the chicken breasts with salt and pepper on both sides. In a skillet over medium heat, heat olive oil. Cook the chicken breasts for about 6-8 minutes per side, or until they are cooked through and no longer pink in the center. Remove from heat and let them cool slightly before slicing them thinly.
While the chicken is cooking, prepare the peanut dressing. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and grated ginger until smooth. If the dressing is too thick, add water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
To assemble the Mason jar salads, start by dividing the peanut dressing evenly among the jars, spooning it into the bottom of each jar.
Layer the sliced chicken on top of the dressing in each jar, followed by the bell pepper, cucumber, carrot, and any other desired vegetables.
Top each salad with a handful of mixed salad greens, packing them down gently to fit more into the jar.
Top each salad with a handful of mixed salad greens, packing them down gently to fit more into the jar.