It is important to keep our bodies healthy, even when schedules are busy and time always seems to evaporate. That’s why we love our Asian Chicken, Zoodle & Sorghum Mason Jar Salads for their easy preparation and powerful nutritional value. They are a terrific meal to prep for the kids for school or even for yourself for work. Salads are one of our favorite go-to lunch options, but they can be slightly challenging to pack and keep fresh throughout the day. This recipe solves those problems — it’s assembled in a compact Mason jar, making it the perfect solution for our busy days on the go. Not only will this salad stay fresh in a Mason jar, but it can also be prepared and stored in the refrigerator up to 5 days in advance. To keep this salad extra fresh, add any extra protein to your already prepared salad on the day you plan to eat it. The kids will love taking these for lunch and you can spend those extra minutes doing something for you!
Sorghum is an extremely versatile whole grain that you can use in countless recipes. We love sorghum in soups, salads, chili and more! Sorghum is packed with so many nutrients, too! This whole grain is high in protein, iron, B vitamins, magnesium and more. Did we mention that sorghum is naturally gluten-free? Plus, sorghum is grown in the U.S. so when you purchase sorghum you are supporting American farmers! There are so many reasons to love sorghum, to find out more information and inspiration, visit the Simply Sorghum website.
Save time in your day and prepare all the ingredients in advance. For the easiest meal prep, you can purchase the vegetables pre-chopped or spiralized. This way, all you’ll have to do is build your salad! What will you do with your extra time?
We have so many delicious & healthy recipes that can be used as meal prep inspiration. We’ve listed some of our favorites below:
To make the salad dressing, add coconut aminos, rice wine vinegar, olive oil, miso paste, sesame oil, garlic, ginger, and cayenne pepper in a small mixing bowl and whisk until emulsified. Make sure all of the miso paste is dissolved in the dressing. Set aside.
To assemble the salad, pour 4 tablespoons of the Miso Ginger Salad Dressing in the bottom of the Mason jar. Layer 1/2 cup "zoodles", 1/4 cup grated carrots, 1/4 cup shredded red cabbage, 1/4 cup shelled edamame, 1/4 cup bean sprouts, and 6 ounces sorghum. Sprinkle with 3/4 teaspoon black sesame seeds, and top with 3 ounces baby spinach.
When ready to eat the salad, shake the salad into a serving bowl. Add chicken and mix until well combined. Serve immediately.
*1 cup raw sorghum = approximately 3 cups cooked sorghum
Serving size: 2 cups, Calories: 415 calories, Fat: 10 grams, Saturated fat: 1 gram, Carbohydrates: 45 grams, Sugar: 9 grams, Sodium: 390 milligrams, Fiber: 10 grams, Protein: 30 grams, Cholesterol: 45 milligrams
*Disclosure: Triad to Wellness is a nutrition consultant for the Sorghum Checkoff. We were not compensated for this post--all opinions are our own.