This Oriental Chicken Bok Choy Mason Jar Salad is easy to assemble and convenient for grab-and-go work lunches during the workweek.
Ingredients
171 gm
Chicken breast, roasted
(organic, sliced)
1 tbsp
Sesame oil
(divided)
1 tbsp
Coconut aminos, Coconut Secret
(divided)
1 tsp
Honey
1 tsp
Hot pepper (chili) flakes
1 tbsp
Sesame seeds
1 small mushroom(s)
Portobello mushroom
(small, or oriental mushroom sliced (makes about 1 cup))
1 head
Baby bok choy
(small)
1 cup
Green cabbage
(shredded)
1 cup grated
Carrots
(shredded)
2 tbsp
Almonds, raw
(slivered)
Instructions
Toss chicken slices in 1/2 tbsp sesame oil, 1/2 tbsp coconut aminos, honey, chili flakes, and sesame seeds. Grill or place on skillet/wok until cooked through. Remove and set aside in a small bowl.
Place your other 1/2 tbsp sesame oil, and 1/2 tbsp coconut aminos in a bowl, along with the mushrooms, and toss to coat.
Grill or cook mushrooms for 2-5 minutes (as desired). Remove and keep any extra oil/coconut aminos you have left in the pan or marinated bowl.
Slice your bok choy in half and place it on a paper towel after you have washed it. Place in the microwave to lightly steam for 30 seconds to a minute (just enough to soften).
Next layer your jars:
Place cabbage at the bottom
Add the mushrooms
Add the chicken
Wrap 1/2 a sliced bok choy bunch around each jar
Add the grated carrot.
Pour any leftover oil from cooking in the jars, if desired.
Sprinkle slivered almonds on top of each salad
Seal the mason jar and store it for later.
Once ready to serve, dump everything out into a bowl and enjoy!
Notes:
Quick Tips:
Don't have time to cook chicken, or forgot to take it out of the freezer to thaw? No problem! Buy pre-prepped chicken at the grocery store instead!
For a vegetarian option, replace the chicken with chickpeas, edamame, or marinate tofu instead.
Nutritional Highlight:
Chicken is an excellent source of lean protein, which aids in muscle growth and repair.
Yum!