Thai Chicken Sweet Potato Mason Jar Salads

  • Author: Erin Collins
  • Yield: 4-6 servings


Thai Chicken & Sweet Potato Mason Jar Salads! Easy, delicious and prep for meal prep for the week.


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!