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Asian Chicken Sorghum Mason Jar Salad

Asian Chicken, Zoodle and Sorghum Mason Jar Salad

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 1/4 cup coconut aminos
  • 1/4 cup rice wine vinegar
  • 7 tablespoon olive oil
  • 1 tablespoon miso paste
  • 1 tablespoon sesame oil
  • 2 garlic cloves minced
  • 1 tablespoon ginger finely grated
  • 1/2 teaspoon cayenne pepper optional
  • 2 medium zucchini spiralized into zoodles
  • 1 cup carrots grated
  • 1 cup red cabbage shredded
  • 1 cup shelled edamame not salted
  • 1 cup bean sprouts
  • 3 cups cooked whole grain sorghum prepared according to package
  • 1 tablespoon black sesame seeds
  • 1 1/2 cups baby spinach
  • 12 ounces chicken breast cooked and diced

Instructions

  1. 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.

  2. 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.

  3. When ready to eat the salad, shake the salad into a serving bowl. Add chicken and mix until well combined. Serve immediately.

Recipe Notes

*1 cup raw sorghum = approximately 3 cups cooked sorghum

Nutrient Analysis

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