Receta Recipe Redux — Raising the Bar on Food in a Jar ~ Asian Chicken Salad
I’m raising the bar on food in a jar today and I’m a day late! The Recipe Reduxers have been challenged this month to raise the bar on what can be made or served in a jar. Though at one time only used for canniing and pickeling, Ball and Mason Jars seem to be very popular lately and they are holding all types of things. I have several of them of various sizes and they have many uses; storing bulk foods, mixing salad dressings, pickling, storing left overs or for packing a lunch or snack on the go. My personal favorite on the go lunch is a salad, and I think the jars are ideal for this. I layer the ingredients, pour the dressing over the salad, and gently shake the jar and I have a satisfying tossed salad.
Asian Chicken Salad
INGREDIENTS
Salad:
- ¾ Cup of shredded purple cabbage
- ¾Cup of shredded green cabbage
- 1 carrot julienne sliced
- 3 to 4 ounces of cooked chicken
- ¼ cup sliced almonds
- 2 scallions chopped
- Dressing:
- 1 Tablespoon Rice Vinegar
- ¾ Tablespoon Tamari Sauce
- 1 Teaspoon Honey
- 1 ½ Teaspoons of Olive Oil
- 1 Teaspoon of sesame oil
- ½ clove of garlic
- 1 Teaspoon chopped fresh ginger
INSTRUCTIONS
In a one quart jar layer the cabbage, carrots, scallions, chicken and almonds secure with lid
Mix Dressing ingredients together – store separately In a smaller jar
Pour dressing over salad mixture just before serving
Gently shake before serving until ingredients are well mixed.
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http://simpleandsavory.com/recipe-redux-raising-the-bar-on-food-in-a-jar-asian-chicken-salad/
If don’t want to eat out of a jar, you can serve it on a plate over some lettuce. Don’t forget to check k out some of the other delicious jar suggestions below: