Thai Salad in a Jar

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Crunchy vegetables, nutty farro, and tender shredded chicken are layered in a mason jar and shaken up with a bright and tangy Thai dressing. Take this Thai salad in a jar on the go and shake it up when you’re ready for lunch!

Healthy does not mean boring when we’re talking this Thai salad in a jar!

I don’t remember when it was that I started to like salad. When I ordered a salad because I actually craved it, not because all of my girlfriends were ordering one. I used to think of salad as a starter, not a meal. But those were the days of iceberg lettuce and out of season tomatoes.

Salads in my adult years have become cravable, filling, and satisfying. I love to experiment with flavors and textures and the layering of ingredients.

A resounding yes to a good mix of crunchy vegetables and nuts, sweet fruit and a vibrant, tangy dressing. A salad becomes a meal with a little protein in the mix…shredded chicken, grilled fish, a handful of cheese.

There’s no salad that better encompasses all of these things than a salad in a jar. You build this salad from the bottom up, beginning with the dressing.

Next come your sturdier ingredients like hearty grains (think farro or quinoa) and crunchy vegetables (carrots or cabbage). Depending on your flavor profile, next comes chicken, cheese or even tofu.

Top that off with your lighter ingredients (greens and fruit) and finish it with a sprinkling of nuts, herbs or green onion.

What makes this Thai salad a winner isn’t just its eye-catching appeal or combination of ingredients, but the fact that it’s portable. Pack it all in a mason jar, twist on the lid and pop it in the frig until you’re ready to eat.

You can make it before bed and grab it on your way out the door in the morning. No excuse not to eat well midday or scrap together lunch from a vending machine.

While I love all the flavors and textures in this Thai salad in a jar, you can make your salad in a jar to suit your tastes.

Berries in season? How about a berry spinach salad with feta and simple vinaigrette?

Love Mexican flavors? Layer in spicy chicken, tomatoes, shredded cheese and black beans.

And if you love Thai flavors like me, you’ll love Thai salad recipe I’m sharing today. I made a flavorful dressing with fish sauce, soy sauce, lime and ginger. It has a ton of bright, crunchy vegetables, nutty farro and roasted peanuts and a little sweetness from diced mango.

It’s filling and hearty and healthy. That’s a winning trifecta in my book.

Tips for success

• The chicken can be prepped cooked and chopped up to two days ahead. 
• The vegetables can be chopped and prepped the day before.
• Store, with the lid tightly on, in the refrigerator for one day or overnight (for lunch or dinner the following day).
• Shake very well with the lid on when ready to serve. This Thai salad is best enjoyed in a bowl.

Need more inspiration? Take a look at my video to see how easy it to make your own.  A little prep and planning and before you know it you’ll be layering and shaking like a pro!

0 from 0 votes

Print

Thai Salad in a Jar

Prep Time

30 mins

Total Time

30 mins

 

Crunchy vegetables, nutty farro, and tender shredded chicken are layered in a mason jar and shaken up with a bright and tangy Thai dressing. Take this Thai salad in a jar on the go and shake it up when you're ready for lunch!

Course: Salad

Cuisine: Thai

Keyword: salad in a jar, Thai salad

Servings: 4 Servings

Calories: 603 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

Thai Dressing

• 2 tsp grated fresh ginger
• 1 tsp grated lime zest
• 1 1/2 tsp sugar
• 1/2 tsp garlic salt
• 1/4 tsp red pepper flakes
• 1 Tbsp soy sauce
• 1 Tbsp fish sauce
• 1 lime, juiced
• 2 tsp sesame oil
• 1/3 cup extra virgin olive oil

Thai Salad in a Jar

• 1 cup farro, cooked according to package instructions
• 1 cup purple cabbage, shredded
• 1 cup carrots, shredded
• 1 lb cooked chicken breast, shredded or chopped
• 2 cups Boston or romaine lettuce, shredded or torn
• 1 mango, peeled and chopped (ripe)
• 1 English cucumber, peeled and diced
• 1/2 cup roasted peanuts
• 1/4 cup green onions, sliced
• 1/4 cup cilantro, minced
• 4- 24 oz wide-mouth mason jars with tight fitting lids

Instructions

Thai Dressing

1. Blend all ingredients in a food processor or whisk everything together except the olive oil. Add the olive oil in a steady stream while continuously whisking.

Thai Salad in a Jar

1. Divide and layer the salad ingredients between 4 – 24 oz mason jars (with lids) in the following order: Thai salad dressing, farro, shredded purple cabbage, shredded carrots, shredded cooked chicken, shredded lettuce, diced mango, and diced cucumber.

2. Top with roasted peanuts, sliced green onion and minced cilantro.

3. Store in refrigerator until ready to eat. Shake well and pour into a bowl to serve.

Recipe Notes

• The chicken can be prepped cooked and chopped up to two days ahead. 
• The vegetables can be chopped and prepped the day before.
• Store, with the lid tightly on, in the refrigerator for one day or overnight (for lunch or dinner the following day).
• Shake very well with the lid on when ready to serve. This Thai salad is best enjoyed in a bowl.

Nutrition Facts

Thai Salad in a Jar

Amount Per Serving

Calories 603 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 5g31%

Cholesterol 96mg32%

Sodium 1096mg48%

Potassium 937mg27%

Carbohydrates 35g12%

Fiber 7g29%

Sugar 13g14%

Protein 44g88%

Vitamin A 8470IU169%

Vitamin C 43mg52%

Calcium 96mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.