Kale and Cabbage Salad Jars with Tahini-Lime Dressing
Ingredients
The salad
-
20
ounces
cooked, diced or shredded chicken breast
-
1 ¼
cups
shelled edamame
-
2 ½
cups
sliced sweet mini peppers or bell peppers
-
¾
cup
roughly sliced green onions
-
1 ¼
cups
roughly chopped cilantro
-
5
cups
shredded cabbage/coleslaw mix
-
5
cups
shredded kale
The dressing
-
2
tablespoons
rice wine vinegar
-
1 ½
teaspoons
Lime Extra Virgin Olive Oil
-
1
teaspoon
tahini
-
to taste
kosher salt
-
to taste
black pepper
Instructions
- Place 4 ounces of chicken in each jar.
- Layer each with ¼ cup of edamame, ½ cup of sliced peppers, about 3 tablespoons of green onions, and ¼ cup of cilantro.
- Tap each jar on the counter to settle the ingredients.
- Add coleslaw mix and kale, gently pressing down.
- Place lids on jars and store in the fridge for up to a week.
- When ready to serve, dump the salad into a large bowl and toss with dressing ingredients, seasoning with salt and pepper.
Nutrition Facts (estimated)
Servings
5
Calories
336
Total fat
15g
Total carbohydrates
14g
Total protein
35g
Sodium
0mg
Cholesterol
0mg
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