Thai Chicken Sweet Potato Mason Jar Salads
Thai Chicken Sweet Potato Mason Jar Salads ,
By recipes.ataaz.co .
Total Time: 30 Minutes, Servings: 4 Servings
Ingredients :
Instructions :
Copyright: recipes.ataaz.co
Thai Chicken & Sweet Potato Mason Jar Salads! Easy, DELICIOUS and perfect for meal prep for the week. #thaichickensalad #lunch #masonjarsalads #chickensalad
Total Time: 30 Minutes, Servings: 4 Servings
Ingredients :
-
FOR THE CHICKEN:
- 2 chicken breasts, sliced in half to make 4 thin chicken breasts (or 3-4 chicken breast filets)
- 2 tablespoons avocado oil, or cooking oil of choice
- salt
- pepper
- curry powder FOR THE SWEET POTATOES:
- 1 large sweet potato, shredded
- 1 tablespoon avocado oil, or cooking oil of choice
- salt & pepper FOR THE DRESSING:
- 1/4 cup almond butter
- 2 tablespoons maple syrup
- 2 tablespoons lime juice
- 1 1/2 tablespoons rice vinegar
- 1/4 teaspoon sesame oil
- 1 tablespoon tamari, gluten-free soy sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- pinch of cayenne
- 1 clove garlic, minced
- 2 tablespoons cilantro
- 2/3 cup olive oil FOR THE SALADS:
- thinly sliced red cabbage
- 1 cucumber, peeled, seeded and sliced
- unsweetened shredded coconut
- mixed greens
Instructions :
- For the Chicken: Heat the avocado oil in a medium skillet over medium-high heat. Season both sides of the chicken with salt, pepper and curry powder. Cook the chicken on each side for 4-5 minutes, until cooked through. Let cool, then slice into thin strips.
- For the Sweet Potatoes: Heat the avocado oil in a medium skillet over medium heat (I like to use cast iron or non-stick for this). Add the sweet potatoes, season with salt and pepper and cook for 7-9 minutes until soft, stirring often.
- For the dressing: Place all the ingredients except the olive oil in a small food processor. Process until smooth. With the processor running, slowly add the olive oil until incorporated. Alternatively you can add all the ingredients to a jar and shake to combine.
- To Assemble the salads: Divide the salad dressing up evenly between 4 large mason jars. Divide the chicken up and add on top of the dressing. Add the vegetables in this order: sweet potatoes, red cabbage, coconut, cucumbers, greens.
- Add lids (I like these plastic mason jar lids) and refrigerate for up to 4 days. To serve simply pour the salad onto a plate and mix with the dressing. Enjoy!
Copyright: recipes.ataaz.co
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