Thai Peanut Chicken Noodle Salad Jars
These Thai Peanut Chicken Noodle Salad Jars are fresh, crunchy, high in protein and perfect for prepping lunches ahead of time. Rice noodles, chicken, edamame and plenty of colorful veggies are layered with a creamy peanut-lime dressing made lighter with powdered peanut butter.
Ingredients
Creamy Peanut Dressing
- ½ cup powdered peanut butter
- 2 tablespoons creamy peanut butter
- 3 tablespoons low-sodium soy sauce or coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- Juice of 1 lime
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 small garlic clove finely grated
- ¼-½ cup warm water as needed to thin
- Sriracha or chili sauce optional
For the Salad Jars
- 6 ounces dry rice noodles
- 3 cups cooked chicken breast chopped or shredded
- 1 cup shelled edamame cooked and cooled
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1 cup thinly sliced cucumber
- 1½ –2 cups shredded purple cabbage
- ½ cup chopped fresh cilantro
- ¼ cup sliced green onions
- 4 lime wedges for serving
Let's Make It
Prepare the rice noodles
- Cook the rice noodles according to the package directions. Drain and immediately rinse under cold water to stop the cooking process.
- Drain very well and allow the noodles to cool completely before assembling the jars. This helps prevent excess moisture from building up in the jars.
Make the peanut dressing
- Add the powdered peanut butter, creamy peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, ginger and garlic to a bowl.
- Whisk until smooth, slowly adding warm water until the dressing reaches a creamy, pourable consistency. Start with ¼ cup water and add more as needed.
- For a little heat, stir in Sriracha or your favorite chili sauce to taste.
Assemble the salad jars
- Divide the ingredients evenly among four wide-mouth quart-size jars.
- For the best texture throughout the week, layer each jar in this order:
- Peanut dressing, Rice noodles, Chicken, Edamame, Carrots, Bell pepper, Purple cabbage, Cucumber, Cilantro, and Green onions.
- Seal the jars tightly and refrigerate.
Serve
- When you’re ready to eat, shake the jar to begin distributing the dressing.
- Pour everything into a large bowl and toss until the noodles, chicken and vegetables are completely coated in the creamy peanut dressing.
- Finish with a fresh squeeze of lime.