Peanut-Free Spicy Thai Chicken Mason Jar Salads
Want to eat more salads but hate how tedious it is to mix a fresh salad each time you want one? The solution has been staring us in the face on Pinterest, Instagram, and food blogs like this one! Mason jars! Yes, there’s more to a Mason jar than just a trendy way to meal prep – there’s actually a real purpose behind using them. You’ll love these Peanut-Free Spicy Thai Chicken Mason Jar Salads. Not only do they stay fresh longer than if you were to make it in a bowl and keep it in the fridge, but they are flavorful and give salads a better reputation than just some boring ol’ bowl of lettuce.
If eating this entire salad the same day, it can just be made in a salad bowl. But for meal prepping, I highly suggest using the jar method.
The basic rule of thumb for Mason jar salads is to start with your wettest ingredients first (the salad dressing) then in ascending order layer in your heaviest ingredients and ingredients that won’t absorb moisture or that would benefit from a little absorption, such as marinated artichoke hearts, peppers, or chickpeas. From there you want to add your softer ingredients such as tomatoes, cucumbers, and olives, then your proteins or grains, then any cheese, nuts, or seeds, and finally end off with your greens such as lettuce.
If you layer properly and tighten the lid of the jar, these salads stay fresh for 5 days!
For the dressing of this recipe, I used SunButter, tamari, rice vinegar, honey, chili garlic sauce, and lime juice. This is a fantastic dressing for all sorts of salad variations. Also, I used rotisserie chicken as a shortcut – one of my favorite ways to cut down on time and prep.
Get more gluten-free salad recipes.
Peanut-Free Spicy Thai Chicken Mason Jar Salads Recipe
- ¼ cup creamy SunButter
- 2 tablespoons tamari
- 1 ½ tablespoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons chili garlic sauce
- Juice of 1 lime
- 1½ cups coleslaw mix or shredded cabbage
- 1 cup shredded carrots
- ½ cup mini bell pepper slices
- 1 cup cooked edamame
- 1 cup shredded cooked chicken
- 2 tablespoons roasted salted pumpkin seeds
- 2 tablespoon cilantro leaves
- Combine the SunButter, tamari, vinegar, honey, chili garlic sauce, and lime juice and whisk until smooth. Divide evenly among two 24-ounce wide-mouth Mason jars.
- Add the remining ingredients in layers in the order given. Screw on the lid of the jar.
- Refrigerate for up to 5 days. When ready to eat, shake the jar and pour into a bowl or eat out of the jar.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.