Asian•healthy

Thai Chicken Sweet Potato Mason Jar Salads

Thai Chicken & Sweet Potato Mason Jar Salads! Easy, delicious and prep for meal prep for the week.

Ingredients

2 chicken breasts (sliced in half to make 4 thin chicken breasts (or 3-4 chicken breast filets))
2 tbsp avocado oil (or cooking oil of choice)
salt
pepper
curry powder
1 large sweet potato (shredded)
1 tbsp avocado oil (or cooking oil of choice)
salt & pepper
1/4 cup almond butter
2 tbsp maple syrup
2 tbsp lime juice
1+1/2 tbsp rice vinegar
1/4 tsp sesame oil
1 tbsp tamari (gluten-free soy sauce)
1 tsp ground ginger
1/2 tsp salt
a pinch cayenne
1 clove garlic (minced)
2 tbsp cilantro
2/3 cup olive oil
thinly sliced red cabbage
1 cucumber (peeled, seeded and sliced)
unsweetened shredded coconut
mixed greens

1
For the Chicken: Heat the avocado oil in a medium skillet over medium-high heat. Season both sides of the chicken with salt, pepper and curry powder. Cook the chicken on each side for 4-5 minutes, until cooked through. Let cool, then slice into thin strips.
2
For the Sweet Potatoes: Heat the avocado oil in a medium skillet over medium heat (I like to use cast iron or non-stick for this). Add the sweet potatoes, season with salt and pepper and cook for 7-9 minutes until soft, stirring often.
3
For the dressing: Place all the ingredients except the olive oil in a small food processor. Process until smooth. With the processor running, slowly add the olive oil until incorporated. Alternatively you can add all the ingredients to a jar and shake to combine.
4
To Assemble the salads: Divide the salad dressing up evenly between 4 large mason jars. Divide the chicken up and add on top of the dressing. Add the vegetables in this order: sweet potatoes, red cabbage, coconut, cucumbers, greens.
5
Add lids (I like these plastic mason jar lids) and refrigerate for up to 4 days. To serve simply pour the salad onto a plate and mix with the dressing. Enjoy!