Chicken, Zoodle & Sorghum Mason Jar Salad

Prep Time

15 Minutes

Make Time

5 Minutes


4 servings

Sorghum Form

Whole Grain

If you don’t want to use a Mason jar, you can assemble and serve this salad on individual plates.

Pre-packaged grated carrots, shredded cabbage and zucchini zoodles (noodles) can be used as a time-saver.

Store extra salad dressing in the refrigerator for 2 weeks. Shake well before using.

Recipe developed by:
Triad to Wellness


Miso Ginger Dressing Ingredients:

  • 1/4 cup coconut aminos
  • 1/4 cup rice wine vinegar
  • 1 tablespoon white miso paste
  • 7 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1 tablespoon, ginger, finely grated
  • 1/4 teaspoon cayenne pepper (optional)

Salad Ingredients:

  • 2 medium zucchini, spiralized into "zoodles"
  • 1 cup carrots, shredded
  • 1 cup red cabbage, shredded
  • 1 cup shelled edamame
  • 1 cup bean sprouts
  • 3 cups whole grain sorghum, cooked according to package directions
  • 1 tablespoon black sesame seeds
  • 1 1/2 cups baby spinach
  • 12 ounces chicken breast, cooked and diced


Salad Dressing:

  1. Add all of the ingredients together in a small mixing bowl and whisk until emulsified. Make sure all of the miso paste is dissolved in the dressing. Set aside.

Salad Assembly for an individual 1 quart Mason jar:

  1. Pour 4 tablespoons of the Miso Ginger Salad Dressing in the bottom of the Mason jar.
  2. Layer 1/2 cup "zoodles", 1/4 cup shredded carrots, 1/4 cup shredded red cabbage, 1/4 cup shelled edamame, 1/4 cup bean sprouts, and 6 ounces sorghum.
  3. Sprinkle with 3/4 teaspoon black sesame seeds, and top with 3 ounces baby spinach.
  4. When ready to eat the salad, shake the salad into a serving bowl. Add chicken and mix until well combined. Note: for best results, add the chicken on the day you will eat it.
  5. Serve immediately.

Nutrition Facts

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