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Meaningful Eats

Thai Chicken Sweet Potato Mason Jar Salads

4 -6 servings
Thai Chicken & Sweet Potato Mason Jar Salads! Easy, delicious and prep for meal prep for the week.
Course Salad
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


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


  • 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