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!
- 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
- 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
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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.
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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.
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Top with roasted peanuts, sliced green onion and minced cilantro.
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Store in refrigerator until ready to eat. Shake well and pour into a bowl to serve.
- 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.