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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!
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Total Time 30 minutes
Course Salad
Cuisine Chinese
Servings 4

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 dressing
    Rice noodles
    Chicken or shrimp
    Bell peppers
    Cucumber
    Carrots
    Cabbage
    Herbs + optional greens
  • Seal jars and store in the fridge for 3–4 days.
  • To serve, shake or pour into a bowl and toss well!