So here it is… the recipe 86% of my Instagram Story followers asked me to post, lol! Love these salad jars because they make lunch quick and easy all week long; just grab and go! If you like the peanutty flavor combo of Chinese restaurant Cold Noodle, you’ll love this salad jar version with added fresh veggies and seasoned ground chicken. Enjoy!!
Ingredients: Makes 5, 10 oz salad jars
- 1 lb ground chicken
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp oyster sauce
- salt and pepper
- 1/2 cup creamy peanut butter
- 4 tbsp rice vinegar
- 4 tbsp lime juice
- 2 tbsp toasted sesame oil
- 2 tbsp low sodium soy sauce
- 2 tbsp water
- 2 tbsp sugar
- 9 oz cooked rice noodles
- 2 cups shredded broccoli slaw mix
- 1 cup zoodles (from 1 medium zucchini)
- 1 cup shredded carrot
- 1/2 red pepper, diced
- shelled, unsalted roasted peanuts for garnish
- fresh cilantro for garnish
- Trader Joe’s EBTB Sesame seasoning for garnish
- Brown the ground chicken in a skillet over medium heat. Halfway through cooking, add the garlic, ginger and oyster sauce. Season with salt and pepper, set aside and let cool completely.
- Meanwhile, make the dressing by whisking together the next 7 ingredients (peanut butter through sugar). Prepare the noodles according to package directions, drain and rinse. Toss warm noodles with 3 – 4 tbsp of dressing and set aside to cool.
- To assemble the salad jars evenly divide and layer the remaining ingredients in the following order: chicken, broccoli slaw, carrots, zoodles, red pepper, rice noodles. Add a tablespoon of dressing in between the chicken and slaw layer and the red pepper and noodle layer. Top with a sprinkle of roasted peanuts, fresh cilantro and EBTB seasoning if desired. Seal and refrigerate for up to 5 days.
- Serve by gently shaking the jar and then pouring contents onto a plate or into a bowl. Or… simply eat right outta the jar!
You can use whatever vegetables you like in this salad, the sky’s the limit really. I simply grabbed what I had on hand which included broccoli slaw, shredded carrot, a lone zucchini and a half of a left over red pepper. I like the broccoli slaw over cabbage slaw because it doesn’t get soggy that easily. You will also end up with some extra dressing; save it and dip apple slices as a snack!