Chicken, Zoodle & Sorghum Mason Jar Salad

Name: Chicken, Zoodle & Sorghum Mason Jar Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1/4 cup coconut aminos (for Miso Ginger Dressing Ingredients:); 1/4 cup rice wine vinegar (for Miso Ginger Dressing Ingredients:); 1 tablespoon white miso paste (for Miso Ginger Dressing Ingredients:); 7 tablespoons olive oil (for Miso Ginger Dressing Ingredients:); 1 tablespoon sesame oil (for Miso Ginger Dressing Ingredients:); 2 garlic cloves, minced (for Miso Ginger Dressing Ingredients:); 1 tablespoon, ginger, finely grated (for Miso Ginger Dressing Ingredients:); 1/4 teaspoon cayenne pepper (optional) (for Miso Ginger Dressing Ingredients:); 2 medium zucchini, spiralized into "zoodles" (for Salad Ingredients:); 1 cup carrots, shredded (for Salad Ingredients:); 1 cup red cabbage, shredded (for Salad Ingredients:); 1 cup shelled edamame (for Salad Ingredients:); 1 cup bean sprouts (for Salad Ingredients:); 3 cups whole grain sorghum, cooked according to package directions (for Salad Ingredients:); 1 tablespoon black sesame seeds (for Salad Ingredients:); 1 1/2 cups baby spinach (for Salad Ingredients:); 12 ounces chicken breast, cooked and diced (for Salad Ingredients:)

Prep Time

15 Minutes

Make Time

5 Minutes

Yield

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

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Ingredients

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

Instructions

Salad Dressing:

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:

Pour 4 tablespoons of the Miso Ginger Salad Dressing in the bottom of the Mason jar.
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.
Sprinkle with 3/4 teaspoon black sesame seeds, and top with 3 ounces baby spinach.
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.
Serve immediately.