Recipe Review: I first saw this idea on someone’s facebook page and immediately thought what a perfect way for Simon to transport salads to work, without having to take multiple containers! Win! Yesterday I made the salad using left over mango salsa from the Blackened Salmon recipe. Because the salsa was tender the following morning we did need to use multiple containers as the salsa would have soaked up any dressing it was sitting on. So I did a layer of salsa, chopped cucumber, (forgot fresh cherry tomatoes), baby cos lettuce (torn by hand) and baby spinach. The night before I had cooked some chicken fillets (usually for snacking) in Simon’s fave Smoked Star Anise spice, which I thought would go nicely with the salsa cut up into bite size pieces. In a tiny little jar put some fresh lime juice and olive oil to dress the remainder of the salad.
Cooking time: 5 – 10 minutes Serves: 1
Preheat oven: Assembly only
- Leftover Mango Salsa
- Leftover cooked chicken fillets
- Cherry tomatoes
- Cos Lettuce
- Baby Spinach
- Lime juice
- Cold pressed olive oil
1. Fill the bottom of the jar with the salsa, then layer cucumber, tomato, then lettuce to the top of the jar.
2. Fill a little jar with ¼ lime juice and ¾ olive oil.
3. Cut up chicken fillets into bite size pieces and store in air tight container or sandwhich bag.
To Serve: Pour salad into bowl, add dressing, toss to cover, add chicken fillets and Enjoy!
** Normally you just shake the jar a little and it's all covered in dressing, pour into bowl! Viola!
There are endless ways to layer these jars. Normally you can get it all in the jar without the addition of extra containers. But you could always keep your protein separate to fill the jar with salady goodness!
We get our Smoked Star Anise spice from Atomic Spices