Denise says:

  • This mason jar sesame chicken salad recipe is the perfect packed-lunch idea.
  • It’s quick to make, simple, easy to transport and delicious! It is loaded with veggies, leftover chicken and a tasty sesame dressing.
  • To make it vegan substitute the chicken for tofu cubes.
  • Preparation Time: 15 minutes
  • Cooking Time:  No cooking (unless you need to prep the chicken & noodles)
  •  Serves: 1
 

Ingredients:

  • 2 tablespoon sesame dressing (recipe below)
  • 100g finely chopped red cabbage
  • 2 tablespoons sugar snaps – sliced
  • 80g chopped cooked chicken (or tofu)
  • 40g shredded raw carrot
  • 50g cooked whole wheat noodles
  • 2 tablespoons dry roasted cashew nuts
  • Sesame Dressing
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • ½ -1 tablespoon pure maple syrup
  • 1 clove garlic – finely minced
  • ½ tablespoon freshly minced ginger
  • ½ tablespoon tahini paste

Method

  1. Start by making the dressing. Combine all ingredients together until smooth. Set aside.
  2. In a 450g mason jar, layer ingredients in the following order: dressing, cabbage, sugar snaps, chicken, carrots, noodles and finely the cashew nuts.
  3. Screw on lid and refrigerate.
  4. When ready to eat, shake jar until contents are mixed and enjoy.
Tagged in: Asian, carrot, Cashew Nuts, cooked chicken, Garlic, lunch box, Noodles, Olive Oil, packed lunch, Picnic, Red cabbage, sesame oil, soy sauce, sugar snaps, Tahini