Thai Chicken Sweet Potato Mason Jar Salads
Thai Chicken & Sweet Potato Mason Jar Salads! Easy, delicious and prep for meal prep for the week.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6 servings
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
- 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
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!
Calories: 633kcal | Carbohydrates: 31g | Protein: 31g | Fat: 66g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 755mg | Potassium: 1182mg | Fiber: 7g | Sugar: 14g | Vitamin A: 6420IU | Vitamin C: 77.8mg | Calcium: 148mg | Iron: 3.3mg