Thai Chopped Chicken Salad: Mason Jar Style

You KNOW how much I LOVE Thai food! Add that to my recent obsession with mason jars and I'm one happy gal.

This pretty lil' salad is the perfect mid-day pick-me-up for busy afternoons. Plus 30 minutes of chopping on Sunday yields a week of quick, filling, and healthy lunches!  #getinmybelly 

Now if I only I could eat these while lounging on one of Thailand's picturesque beaches...{sigh}. 

I WILL return to you, Thailand! Promise. 

Total Time: 30 min

Prep: 30 min
Cook: 0 min

Yield: 8 servings
Level: Intermediate

30 min 0 min 30 Min 8 servings

Thai Chopped Chicken Salad: Mason Jar Style

Salad Ingredients:

• 1/2 small head purple cabbage, shredded
• 1 medium head green cabbage, shredded
• 1 cup fresh cilantro, chopped
• 1 cup green onions, chopped
• 2 cups carrots, shredded
• 2 cups seedless cucumbers, sliced and quartered
• 3/4 cup unsalted peanuts, chopped
• 1 rotisserie chicken, cooled, skin removed, and chopped

Dressing Ingredients:

• 1/4 cup peanut butter
• 1/4 cup water
• 4 cloves garlic, minced
• 1/2 teaspoon Thai chilis, chopped (or red pepper flakes)
• 3 Tablespoons soy sauce
• 2 Tablespoons vinegar (I use coconut vinegar)
• 2 Tablespoons sugar (I use coconut sugar)
• 3+ Tablespoons fresh lime juice (add more or less to taste)
• 1 Tablespoon Olive or Grapeseed Oil

Directions:

1. Wash and dry 8 quart-sized mason jars.
2. Whisk together the dressing ingredients.
3. Pour 1 oz of dressing into the bottom of each jar.
4. Add chopped, rotisserie chicken to each jar.
5. Add the cucumbers, followed by the carrots, then peanuts.
6. Then evenly distribute the chopped cilantro and green onions among the jars.
7. Top each jar with the purple cabbage followed by the green cabbage.
8. Seal each jar and keep upright.
9. Either shake the jar before eating or dump out onto a plate (my preferred method).
10. Garnish with a fresh lime wedge if desired.
11. Enjoy!

*Note: I LOVE lime juice. So adjust the amount to your preference.