Chinese Chicken Salad in a Jar

Ingredients

makes 4 salad jars

4 cups chopped romaine
2 cups shredded coleslaw mix (green + purple cabbage)
1 cup shredded carrots
2 Persian cucumbers, chopped
2 mandarin oranges, peeled and segmented
3–4 cups shredded rotisserie chicken (about ¾–1 cup per salad)
¼ cup sliced green onions
½ cup chopped almonds (about 2 tablespoons per salad)
1 cup shelled edamame (optional, but I like recommend for extra protein and fiber)

Dressing: go with a homemade peanut or sesame dressing, or take a shortcut like I did and use Side Dish Creamy Sesame dressing (about 2 tbsp per salad)

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Instructions

In your salad jars, add about a cup of romaine in each, followed by a handful (or about 1/2 cup) coleslaw mix in each.
Then layer the carrots, cucumbers, 1/2 mandarin in each jar, shredded chicken, edamame, green onions, and almonds.
Pour 2 tbsp dressing into each dressing cup and place it in the jars. Then seal the lid on top.
Store in the fridge until you’re ready to eat, up to 4 days.
When it’s time to eat, pour the dressing into the salad, seal the lid back on, and give it a good shake.
Pour into a bowl. Season with salt and pepper and dig in.

Note: if you’re using regular mason jars that don’t have the built in dressing cup, simply add the dressing directly to the bottom of the jar first, then layer in the sturdier ingredients like chicken, cucumbers, and carrots, followed by the coleslaw mix and mandarin oranges. Finish with the romaine, green onions, and almonds on top. The key is keeping the lettuce as far from the dressing as possible so it stays crisp.