Cold Chicken Sesame Salad In A Jar Recipe
This Asian sesame chicken salad is perfect for a quick and easy meal on the go. The combination of pulled chicken, shirataki noodles, and crunchy veggies like cabbage, bell pepper, and green onions make for a satisfying and flavorful dish. The toasted sesame seeds add a nutty finishing touch. The sauce, made from tahini, chili garlic sauce, liquid aminos, and sesame oil, brings all the ingredients together with its tangy and spicy flavor.
To prepare the Asian sesame chicken salad, first mix together the ingredients for the sauce and set it aside. Next, microwave the shirataki noodles for a few minutes to remove any odors, and allow them to cool completely. Then, it’s time to build the jar. Start by adding the chilled noodles to the bottom of a 32oz mason jar, followed by the leftover chicken, shredded cabbage, chopped bell pepper, green onions, and sesame seeds. Make sure to pack the ingredients in tightly to maximize the amount of veggies you can fit in the jar.
When you’re ready to eat, simply shake the jar to mix everything together, and then add the sauce. If you’re taking the jar on the go, keep the sauce separate until you’re ready to eat to avoid any sogginess. This recipe is perfect for a lunch at the office, a picnic in the park, or even a hike in the mountains. It’s an innovative and fun way to enjoy a low-carb meal that’s packed with flavor and nutrition.
One of the great things about this sesame chicken salad recipe is that it is highly customizable. If you don’t have leftover chicken on hand, you can use any protein you have available, such as tofu, shrimp, or beef. If you’re not a fan of shirataki noodles, you can use zucchini noodles for a low-carb option, or soba noodles or whole wheat noodles for a heartier version of this chicken salad recipe.
Ingredients for 1 serving:
- 5oz leftover chicken breast, pulled or cut into pieces
- 7oz (198g) shirataki noodles or low-carb noodles
- Substitute: zucchini noodles; OR soba noodles or whole wheat noodles (NOT be low-carb)
- 1 cup shredded (purple/red) cabbage
- 1/2 red bell pepper, chopped
- 1/3 cup green onions, chopped
- 1 tablespoon sesame seeds (toasted or black)
- 1 tablespoon tahini (OR peanut butter)
- 1 tablespoon chili garlic sauce (OR sriracha)
- one tablespoon liquid aminos or low sodium soy sauce (OR tamari)
- 1 oz warm water (note: warm water helps with mixing)
- 1 teaspoon sesame oil (OR peanut oil)
- Utensils – 32oz mason jar
Mix together the ingredients for the dressing and set aside.
Place shirataki noodles in a bowl and microwave for 3 to 5 minutes to remove the odor. Allow the noodles to completely cool down to remove temperature (or place them in the fridge).
Build the noodle salad jar! I used a 32oz mason jar to allow enough room to pack in veggies and shake it up. Add chilled/cooled noodles, leftover chicken, shredded cabbage, bell pepper, green onion and sesame seeds.
Keep the sauce/dressing separate from the noddle salad until you’re ready to eat it. Store the jar and sauce in a fridge or (mini-)cooler.
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!