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Kale-Cabbage Salad Jars with Tahini Lime Dressing

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Ingredients

  • 5 wide mouth quart mason jars
  • 20 ounces cooked diced or shredded chicken breast (about 5 cups)
  • 1 1/4 cups shelled edamame
  • 2 1/2 cups sliced sweet mini peppers or bell peppers
  • about 3/4 cup roughly sliced green onions
  • 1 1/4 cups roughly chopped cilantro
  • 5 cups shredded cabbage/coleslaw mix
  • 5 cups shredded kale
  • Dressing for each individual salad
  • 2 tablespoons rice wine vinegar
  • 1 1/2 teaspoons Lime Extra Virgin Olive Oil
  • 1 teaspoon tahini
  • kosher salt
  • black pepper

Instructions

  • Place 4 ounces chicken in each jar, layer each with 1/4 cup edamame, 1/2 cup sliced peppers, about 3 tablespoons green onions and 1/4 cup cilantro. Tap each jar on the counter to settle ingredients. Add coleslaw mix and kale, gently pressing down (depending on how your jars settle, you may be able to add more or less greens.) Place lids on jars and store in fridge for up to a week. When ready to serve, dump salad into a large bowl and toss with dressing ingredients and season with salt and pepper.
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