High-Protein Peanut Noodle Salad Jars with Chicken
These high-protein peanut noodle salad jars are the perfect balanced lunch meal prep—light, crunchy, and packed with flavor. Layered with rice noodles, veggies, and oven-baked chicken, they stay fresh for days!
Creator: Leslie Stokes
The light, crunchy, flavor-packed summer lunch you’ll actually look forward to all week
If you’re anything like me, meal prep has to check a few boxes: it needs to taste good, be satisfying, hold up well in the fridge, and not feel like a sad desk lunch by day three. These peanut noodle salad jars have been that meal for me lately—and I’m officially obsessed.
They’re layered with cool rice noodles, crisp veggies, my go-to oven-baked chicken, and a creamy, tangy peanut dressing that ties it all together. Everything stacks beautifully in a mason jar (hello, Instagram), and they somehow get even better as they sit. I’ve been prepping four at a time for the week, and by the time I finish the last one, I’m already craving it again.
Why You’ll Love These Salad Jars
Ready in 30 minutes – Perfect for busy weekdays
High in protein – 25–28g per jar depending on your protein
Fresh + light – The chilled rice noodles and crisp veggies feel perfect for early summer
Totally meal prep friendly – They hold up beautifully for 3–4 days in the fridge
Customizable – Use shrimp, tofu, or grilled steak in place of the chicken if you want variety
Balanced nutrition – With fiber, healthy fat, protein, and complex carbs
What’s In These Noodle Salad Jars
The beauty of this recipe is the layering. The peanut dressing sits at the bottom, so nothing gets soggy, and each ingredient keeps its texture and freshness until you’re ready to shake it up or pour it into a bowl.
Here’s what I used:
Thin rice noodles (vermicelli): Light, gluten-free, and soak up the dressing so well
Oven-baked chicken: My go-to, super versatile recipe that works with anything
Veggies: Carrots, cabbage, red bell pepper, and cucumber—all thinly sliced for crunch
Herbs: Fresh mint and/or cilantro—adds so much flavor and brightness
Optional add-ins: Peanuts for crunch, lettuce or spinach on top for extra greens
You could swap in soba noodles, use shrimp instead of chicken, or add mango or edamame for extra flair. It’s one of those recipes that’s totally flexible while still hitting the mark every time.
The Peanut Dressing You’ll Want to Put on Everything
This peanut dressing is creamy, savory, tangy, and just the right amount of sweet. It’s made with just a handful of pantry staples, and I honestly double it every time to have extra for dipping or drizzling over grain bowls.
Here’s what’s in it:
Natural peanut butter
Lime juice
Low-sodium soy sauce or coconut aminos
Honey or maple syrup
Toasted sesame oil
Warm water to thin
It’s seriously addictive—and perfect for early summer when you want something satisfying that doesn’t require reheating.
How to Meal Prep These Jars
These come together super quickly—especially if your chicken is already prepped. I like to batch roast a few chicken breasts on Sunday, slice them up, and toss them into salads or wraps throughout the week.
To assemble the jars:
Start with the dressing at the bottom (2–3 tbsp).
Add rice noodles on top.
Layer in your protein, then veggies—starting with bell peppers, then cucumber, carrots, cabbage.
Finish with fresh herbs and greens (if using) on top.
Seal the jars and store them in the fridge for up to 4 days.
When it’s time to eat, just shake it up (if your jar is wide enough) or pour into a bowl and toss. Easy.
Why These Are Great for Summer Meal Prep
The best part about these jars is how fresh they feel, even when prepped a few days ahead. The noodles don’t get mushy, the veggies stay crisp, and the flavors develop as everything sits. They’re also super portable—perfect for lunch on the go, picnics, road trips, or camping.
I like to prep them on Sundays and store them in tall 16-oz mason jars with leak-proof lids. I even pack a few extras for my husband—he loves the crunch and the punch of flavor from the dressing.
If you’ve been in a lunch rut, this is your sign to try these peanut noodle salad jars. They’re easy, satisfying, packed with protein, and just so fun to eat. Honestly, I forget I’m eating a meal prep lunch when I have one of these in front of me.
Tag me if you try them—I love seeing how you customize yours. And if you’re using my oven-baked chicken as your base too? You already know it’s going to be good.
Ingredient Tips + Swaps
Peanut Noodle Salad Jars with Chicken
Ingredients
For the salad jars:
- 4 oz thin rice noodles vermicelli, cooked and cooled
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 red bell pepper thinly sliced
- ½ cucumber julienned or sliced into matchsticks
- 1 cup cooked oven-baked chicken or shrimp (recipe below)
- ¼ cup chopped fresh mint and/or cilantro
- Optional: chopped peanuts or cashews for topping
- Optional: lettuce or spinach layer on top
For the peanut dressing:
- ¼ cup natural peanut butter
- 2 tbsp lime juice
- 1 tbsp low-sodium soy sauce or coconut aminos
- 1 tsp honey or maple syrup
- 1 tsp sesame oil
- 2 –3 tbsp warm water to thin
Let's Make It
- Make the dressing: Whisk all dressing ingredients until smooth and creamy, thinning with water to pourable consistency.
- Layer in jars (bottom to top):3 tbsp dressingRice noodlesChicken or shrimpBell peppersCucumberCarrotsCabbageHerbs + optional greens
- Seal jars and store in the fridge for 3–4 days.
- To serve, shake or pour into a bowl and toss well!
Nutrition Facts
Nutritional Breakdown (Per Jar with Chicken)
Calories: 370
Protein: 28g
Carbs: 34g
Fat: 15g
Fiber: 4g
You could bump the protein even more by using extra chicken or adding chopped peanuts on top. Want to make it lower carb? Swap the noodles for shredded cabbage or zucchini noodles.
Oven Baked Chicken Breast (The Chicken I Use for Everything)
Ingredients
- 2 large boneless skinless chicken breasts (about 1.5 lbs total)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Optional: 1 teaspoon honey
Let's Make It
- Preheat oven to 400°F (use convection roast if available).
- Slice each chicken breast in half horizontally to create 4 thin cutlets.
- Place on a parchment-lined sheet pan or oven-safe rack.
- Drizzle with olive oil and optional honey.
- Sprinkle with salt, garlic powder, and black pepper on both sides.
- Bake on the top rack for 15–20 minutes, flipping halfway through, until internal temp reaches 165°F.
- Let rest 5 minutes before slicing or shredding.
