Description
Easy Oriental Chicken Bok Choy Mason Jar Salads {Gluten Free, Paleo}
Ingredients
Scale
- 6 – 8 oz organic chicken breast sliced
- 1 tbsp sesame oil
- 1 tbsp tamari or gluten free soy sauce
- 1 tsp honey
- 1 to 2 tbsp sesame seed
- 1 tsp chili pepper flakes
- 1 small portabella mushroom or oriental mushroom sliced (makes about 1 cup)
- 1 small baby bok choy bunch
- 1 cup shredded carrots
- 1–2 cups chopped cabbage
- sea salt
- black pepper
- 1/2 tbsp slivered almonds
- You will need at least 2 16oz mason jars
Instructions
- Toss chicken slices in 1/2 tbsp sesame oil, 1/2 tbsp tamari, honey, chili flakes, and 1 tbsp sesame seed. Grill or place on skillet/wok until no longer pink. Remove and set aside in small bowl.
- Place your other 1/2 tbsp sesame oil, tamari, and mushrooms in a bowl and toss to coat. Grill or cook mushrooms for just a few minutes until slightly cooked. Remove and keep any extra oil/tamari you have left in pan or marinated bowl.
- Slice your bok choy in half and place on a paper towel after you have washed them. Place in microwave to lightly steam for 30 seconds to a minute. Just to soften.
- Next layer your jars.
- Place cabbage at the bottom, then mushrooms, then chicken, then wrap 1/2 a sliced bok choy bunch around each jar, and last add your carrots. Pour any leftover oil from cooking in the jars if desired.
- Sprinkle top of each jar with slivered almonds and the rest of your sesame seeds. Seal up and store for later.
- Once ready to each, dump everything out into bowl and add sea salt/pepper. Feel free to add more chili pepper flakes too. Add sesame or a gluten free asian dressing if desired.
- Don’t have time to cook chicken? see notes for ideas!
Notes
If you have ANY leftover chicken breast, feel free to use that here instead. And same goes with stir fry veggies. They are great with the steamed bok choy.
Serving size: 1 jar Calories: 305 Fat: 18 Saturated fat: 3 Carbohydrates: 13 Sugar: 6 Sodium: 600 Fiber: 3 Protein: 22
- Prep Time: 10 min
- Cook Time: 10 min
