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When it comes to lunches, mason jar salads marry nourishment with automation. If you’re new to the idea, this salad is the perfect trailhead to your new mason jar salad obsession. Ready. Set. Grab and GO!
G A T H E R
2 tsp oil [of choice, divided]
1 1/2 lbs boneless, skinless chicken breasts
1/2 tsp sea salt [divided]
1/4 tsp ground black pepper
1/4 tsp chili powder [or as tolerated]
2 sweet potatoes [cubed]
4 carrots [chopped]
2 red bell peppers [diced]
1/2 onion [roughly chopped]
4 cloves garlic [minced]
1 1/2 tsp cumin
1/2 avocado
juice from 2 limes
1/4 cup light coconut milk
1/4 cup fresh cilantro [chopped]
2 cups salsa [of choice]
1/4 purple cabbage [sliced]
1/2 head romaine lettuce [chopped]
H O W T O
Heat 1 tsp oil in a large skillet over medium heat.
Cut chicken into 1" cubes and season with 1/4 tsp salt, pepper and chili powder [if using].
Then, add chicken to skillet and sauté until browned and cooked through, approximately 8-10 minutes. Transfer to a plate and set aside.
Increase heat to medium-high and add 1 tsp oil to the now-empty skillet.
Next, add sweet potatoes and carrots to the skillet. Sauté until just starting to soften, approximately 5 minutes.
Reduce heat to medium and add bell peppers, onion, garlic and cumin. Cook, stirring occasionally, until peppers are tender and onions are translucent, approximately 5-7 minutes.
Meanwhile, prepare the dressing: add avocado, lime juice, coconut milk, cilantro and 1/4 tsp salt in a food processor. Blend until smooth and creamy and set aside.
Arrange 4 quart-sized mason jars on the counter and add 1/2 cup salsa in the bottom of each, followed by reserved dressing [divided evenly]. Then, add sautéed veggies, followed by chicken and finishing with cabbage + lettuce. Enjoy!
Vegetarian version: swap 24 oz tempeh for chicken in steps 2 + 3. Alternatively, swap 8 hard boiled eggs [sliced] and omit steps 2 + 3.
Serving size: 1/4 recipe
Storage suggestion: store with the lid on in the fridge for up to 3 days.
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