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Ingredientes
- 5 wide mouth quart mason jars
- 20 ounces cooked, diced or shredded chicken breast (about 5 cups)
- 1 1/4 cups shelled edamame
- 2 1/2 cups sliced sweet mini peppers or bell peppers
- about 3/4 cup roughly sliced green onions
- 1 1/4 cups roughly chopped cilantro
- 5 cups shredded cabbage/coleslaw mix
- 5 cups shredded kale
- Dressing for each individual salad
- 2 tablespoons rice wine vinegar
- 1 1/2 teaspoons Lime Extra Virgin Olive Oil
- 1 teaspoon tahini
- kosher salt
- black pepper
- Nutrition Info Per Jar: Cal: 336 Protein: 35 Carbs: 14 Fiber: 6 Sugar: 4 Fat: 15 (remember, those are heart-healthy grams!)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1598g | |
| Calories 1456 | |
| Calories from Fat 631 | 43% |
| Total Fat 71.08g | 89% |
| Saturated Fat 15.87g | 63% |
| Trans Fat 0.56g | |
| Cholesterol 290mg | 97% |
| Sodium 731mg | 30% |
| Potassium 4124mg | 118% |
| Total Carbs 82.86g | 22% |
| Dietary Fiber 29.3g | 98% |
| Sugars 27.53g | 18% |
| Protein 131.42g | 210% |
