Peanut Chicken Salad
Ingredients
The salad
-
4
jars
quart-sized canning jars with lids
-
8
ounces
coleslaw mix
-
¼
head
red cabbage, thinly sliced
-
1
bunch
cilantro, roughly chopped
-
1
cup
frozen soy beans, thawed
-
½
cup
chopped green onions
-
⅔
cup
shredded carrot
-
1
medium
red bell pepper, finely diced
-
2
cups
shredded chicken
-
½
cup
roasted peanuts
The dressing
-
¼
cup
creamy peanut butter
-
3
tablespoons
warm water
-
3
tablespoons
soy sauce
-
3
tablespoons
rice vinegar
-
2
tablespoons
honey or maple syrup
-
1
tablespoon
lime juice
-
3
teaspoons
sesame oil
-
1
clove
garlic, minced
Instructions
- In a small bowl, whisk together all dressing ingredients until smooth.
- Pour ¼ of the dressing into each mason jar.
- Layer the ingredients into each jar in the following order: dressing, chicken, carrot, red pepper, coleslaw, red cabbage, soy beans, green onion, cilantro, and peanuts.
- Seal the jars tightly and refrigerate until ready to eat.
- To serve, empty the salad into a large bowl and toss to coat evenly.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
50mg
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