Ingredients

The following ingredients have 4 Servings
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 1 teaspoon chili paste (see note)
  • Salt and pepper
  • 1 lb. boneless and skinless chicken breasts
  • 1 cup cubed ripe mango
  • 1 cup finely sliced red cabbage
  • 1 cup roasted red peppers
  • 4 cups hearty lettuce 
  • 2 tablespoon rice vinegar
  • 3 tablespoons creamy peanut butter or almond butter
  • 1 tablespoon coconut aminos
  • 1-2 tablespoons water
  • 1 teaspoon fresh lime juice
  • 1 teaspoon chili paste (see note)
  • 1/2 teaspoon freshly grated ginger

Instruction

  • Preheat your oven to 400°F and line a sheet pan with parchment paper.
  • Add broccoli florets, olive oil, chili paste, and a big pinch of fine sea salt and black pepper to a bowl (or directly onto the sheet pan) and toss to coat. Transfer the broccoli to one side of the sheet pan in an even layer. Place chicken breasts on the other side, and rub a splash of olive oil, salt and pepper on top. Bake on the lower rack until broccoli is tender and chicken is cooked through to 165ºF, about 30-40 minutes.
  • Meanwhile, make the chili-peanut dressing: Add all ingredients to a jar or small bowl and whisk together. Taste and adjust seasoning, adding in more water or lime juice as necessary to thin the dressing.
  • In this order, layers the salads into 4 quart-sized mason jars: mango, red cabbage, 2-3 tablespoons of dressing, chicken, broccoli, roasted red peppers and lettuce.
  • To eat, either shake up the mason jar and eat directly from the jar or pour the salad into a bowl and enjoy.