Fresh, colourful and ready in minutes, this mason jar salad is perfect for weekday lunches. Rice noodles, tender chicken and crisp vegetables are paired with a creamy sesame peanut dressing for a fresh, flavourful meal that's easy to pack and enjoy on the go.
Prep Time: 10–15 minutes
Total Time: 10–15 minutes
Servings: 2
INGREDIENTS
- 1 cup (250 ml) cooked rice noodles
- 2 Lebanese cucumbers, thinly sliced
- 1 carrot, grated or cut into julienne
- 1 red bell pepper, thinly sliced
- 1 cooked chicken breast, shredded
- 2 green onions, thinly sliced
- A handful of fresh cilantro leaves
- A few fresh mint leaves (optional)
Dressing
- 3 tbsp (45 ml) natural peanut butter
- 2 tbsp (30 ml) Maison Orphée Virgin Sesame Oil
- 1 tbsp (15 ml) Maison Orphée Balsamic Vinegar
- 1 tbsp (15 ml) warm water
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 ml) honey or maple syrup
- 1 small garlic clove, finely minced
INSTRUCTIONS
- In a bowl, whisk together the peanut butter, sesame oil and balsamic vinegar.
- Gradually add the warm water while whisking until the dressing is smooth and creamy.
- Stir in the soy sauce, honey (or maple syrup) and minced garlic.
- Divide the dressing evenly between the bottoms of two mason jars or airtight containers.
- Add the cooked rice noodles, then layer the vegetables in this order: cucumber, carrot and red bell pepper.
- Top with the shredded chicken, green onions, fresh cilantro and, if desired, fresh mint.
- Seal the jars and refrigerate until ready to serve.
To serve
Shake the jar well to coat all the ingredients with the dressing, or transfer everything to a bowl and toss gently before serving.