Chicken & mango mason jar salad from Alexandra Diaz and Geneviève O'Gleman
Prep Time
Price Per Serving
Cooking Mode
15 mL (1 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. sesame butter tahini (tahini)
15 mL (1 tbsp.) tbsp. reduced sodium soy sauce
15 mL (1 tbsp.) tbsp. rice vinegar
15 mL (1 tbsp.) tbsp. maple syrup
80 mL (⅓ cup) cup red cabbage thinly sliced
80 mL (⅓ cup) cup cooked brown rice
45 mL (3 tbsp.) tbsp. red bell peppers diced
80 mL (⅓ cup) cup mango cubed
80 mL (⅓ cup) cup cooked chicken
125 mL (½ cup) cup baby spinach
30 mL (2 tbsp.) tbsp. coarsely chopped cashew nuts
15 mL (1 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. sesame butter tahini (tahini)
15 mL (1 tbsp.) tbsp. reduced sodium soy sauce
15 mL (1 tbsp.) tbsp. rice vinegar
15 mL (1 tbsp.) tbsp. maple syrup
80 mL (⅓ cup) cup red cabbage thinly sliced
80 mL (⅓ cup) cup cooked brown rice
45 mL (3 tbsp.) tbsp. red bell peppers diced
80 mL (⅓ cup) cup mango cubed
80 mL (⅓ cup) cup cooked chicken
125 mL (½ cup) cup baby spinach
30 mL (2 tbsp.) tbsp. coarsely chopped cashew nuts
Directions
1At the bottom of a Mason jar or other 500-mL (2-cup) airtight container, whisk together oil and sesame butter using a fork to dissolve butter. Incorporate soy sauce, rice vinegar, and maple syrup.
2Add remaining ingredients in the following order without mixing: cabbage, rice, peppers, mango, chicken, and spinach. Press down gently, add cashew nuts, and close jar.
3To serve, transfer salad to a bowl and toss to combine.
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