Recipe Box: Thai Peanut Chicken Salad

Well friends, it’s been fun, but now it’s time to say goodbye. To summer, that is. My two girls went back to school this week and with that comes afternoons and evenings filled with activities, homework, and lunchbox prep. My days will be quieter (the little dude is napping next to me as I type), and lunch for me will be one big question mark, since I don’t have my girls eating with me (Which really means no more Chick-Fil-a, if we’re being honest). PB&J? Cereal? Leftovers? Soup? If I waited to decide at lunchtime, I’d probably end up eating something random and unsatisfying.

A few weeks ago, one of my friends posted some beautiful jarred salads on Instagram (Are you following us?) and I knew it was something I wanted to try once school began. I bookmarked some tips and recipes, and then another friend gave me a recipe for a Thai peanut chicken salad in a jar. Peanuts, spinach, edamame? Definitely my kind of salad!

photo(33)

Last Sunday, my husband grilled some extra chicken with dinner so I could prepare these. I know jarred salads aren’t a new thing, but they’re new to me, and planning something healthy-and delicious- ahead of time is the perfect solution for this mama.

photo(34)

Thai Peanut Chicken Salad

Serves 3

INGREDIENTS

6 Tbsp. sesame-ginger dressing*
1 ½ cups cooked whole wheat spaghetti
3/4 cup shelled edamame beans
thawed from frozen
1 cup julienned carrots
6 Tbsp. chopped red onions
1 ½ tsp. chopped cilantro
1 ½ tsp. diced jalapeno
1 ½ tsp. chopped basil
1 cup chopped chicken breast,
pre-cooked
3 cups chopped fresh spinach
3 Tbsp. peanuts

DIRECTIONS

To prepare, divide ingredients among three 2-cup capacity glass canning jars in this order: 1/ 2 cup spaghetti, ¼ cup edamame beans, 1/3 cup carrots, 2 tablespoons onion, 1/2 teaspoon cilantro, 1/2 teaspoon jalapeno, 1/2 teaspoon basil, 1/3 cup chicken, 1 cup spinach and 1 tablespoon peanuts.
To serve, remove lid, invert jar and dump onto plate or eat straight from the jar. May be made ahead and refrigerated for up to 3 days.

*The original recipe called for Lifehouse Thai Peanut dressing, but my grocery store didn’t carry it. I used Newman’s Own Sesame Ginger dressing instead, and it was delicious (though I wish I could find the peanut dressing, because peanuts! Yum.)

Recipe from Living Lighthouse Blog

What make-ahead salads have you tried? Any tips? Please let me know in the comments.

8 thoughts on “Recipe Box: Thai Peanut Chicken Salad

    • You’re welcome! I have a different salad to eat today (edamame, radishes, feta and some other stuff) and I’m sorta bummed. This one was delish; let me know if you try it! Thanks. 🙂

You’ve heard my thoughts! Would love to hear yours here.