Rainbow Salad in a Jar with Quinoa, Chicken, and Peanut Sauce - photo 1
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Rainbow Salad in a Jar with Quinoa, Chicken, and Peanut Sauce

Pikantne Salads Takeaway Dishes Lunches 45 min Medium 13 wyświetleń ~17.43 PLN - (0)
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Description

Discover the perfect solution for a healthy and filling lunch on the go! Rainbow Salad in a Jar is not just a meal, but a true feast for the eyes and palate. It is a complete, balanced dish that provides protein, complex carbohydrates, vitamins, and healthy fats. The secret to its freshness lies in the layered arrangement of ingredients: at the very bottom is a rich, creamy peanut sauce, waiting to be mixed just before eating. The next layers include nutritious quinoa, juicy chicken, crunchy vegetables, and delicate lettuce leaves on top. This construction keeps the salad fresh and crisp for several days in the fridge. An ideal option for those who value taste, health, and convenience. Prepare it in the evening, and the next day enjoy a delicious homemade meal at work, school, or on a trip.

Ingredients (17)

Servings:
2
  • Chicken breast 200 g
  • Komosa ryżowa (quinoa) 100 g
  • Smooth peanut butter 45 g
  • Light soy sauce 30 ml
  • Lime juice 15 ml
  • Honey 7 ml
  • Garlic 1 ząbek
  • Ciecierzyca konserwowa 120 g
  • Carrot 1.3 szt.
  • Cucumber 0.5 szt.
  • Red bell pepper 100 g
  • Salad mix 50 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Peanuts 15 g
  • Fresh cilantro 5 g
💰 Szacowany koszt dania: ~17.43 PLN (8.72 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the sauce

1

Start by preparing the aromatic sauce. Peel the garlic and press it through a garlic press or grate it on a very fine grater. In a small jar or bowl, combine the peanut butter, soy sauce, freshly squeezed lime juice, honey, and the prepared garlic.

Ingredients: Smooth peanut butter, Light soy sauce, Lime juice, Honey, Garlic
The easiest way to combine the ingredients is in a small jar with a lid. Just shake it vigorously for a few seconds. If the sauce is too thick, add 1-2 tablespoons of warm water and mix again until you achieve a smooth, pourable consistency.
2

Thoroughly mix all the sauce ingredients using a small whisk, fork, or by shaking in a closed jar until you achieve a uniform, smooth emulsion. The sauce should have the consistency of thick cream. Set aside to let the flavors meld.

Check the taste of the sauce. If you prefer it saltier, add a bit more soy sauce. If you prefer it sweeter - honey, and if you want it more sour - lime juice. Adjust it to your liking.

Preparation of salad ingredients

3

Cook the quinoa. Place the quinoa in a fine sieve and rinse it thoroughly under cold running water for about a minute, rubbing the grains with your hands. This is crucial to remove the bitterness. Then transfer the quinoa to a small pot, add double the amount of water (200 ml of water for 100 g of quinoa) and a pinch of salt. Bring to a boil, reduce the heat to the minimum, cover the pot, and cook for about 15 minutes, until all the water is absorbed. Remove from heat and let it sit covered for another 5 minutes. Finally, 'fluff' it with a fork and set aside to cool completely.

Ingredients: Komosa ryżowa (quinoa), Salt
Rinsing quinoa removes saponins, natural compounds that give it a bitter taste. Don't skip this step! Cooked quinoa should be fluffy, and the grains should have visible 'tails'.
4

While the quinoa is cooking, prepare the chicken. Clean the breast of any sinews, dry it with a paper towel, and cut it into small cubes (about 1.5 x 1.5 cm). Transfer to a bowl, season with salt and pepper. Heat a tablespoon of rapeseed oil in a pan over medium heat. Add the chicken and fry for 6-8 minutes, stirring occasionally, until the meat is golden and fully cooked inside. Remove from the pan and set aside to cool.

Ingredients: Chicken breast, Rapeseed oil, Salt, Ground black pepper
Use a non-stick frying pan. Do not fry the chicken on too high heat, as it will burn on the outside while remaining raw on the inside. To check if it is ready, cut into the largest piece - the meat should be white throughout.
5

Prepare the remaining vegetables. Peel the carrot and grate it using a coarse grater. Wash and dry the cucumber and bell pepper, then chop them into small cubes (about 1x1 cm). Drain the chickpeas from the brine in a sieve and rinse them under running water. If you are using optional ingredients, roughly chop the nuts and cilantro.

Ingredients: Carrot, Cucumber, Red bell pepper, Ciecierzyca konserwowa, Peanuts, Fresh cilantro
Try to ensure that all chopped vegetables are of similar size. This will make the salad not only look nicer but also easier to eat. Use a sharp knife and a stable cutting board.

Layering the salad in a jar

6

Start assembling the salad in two large jars (with a capacity of about 750 ml - 1 liter). The key is the correct order of layers, which will ensure freshness. Pour half of the prepared peanut dressing into the bottom of each jar.

The most important rule: sauce always at the bottom! This way it doesn't touch the delicate lettuce leaves that could wilt. Use clean and dry jars with well-fitting lids.
7

Evenly spread the cooled quinoa over the layer of sauce. Gently distribute it to create a second layer. Quinoa will create a barrier between the sauce and the rest of the ingredients.

Ingredients: Komosa ryżowa (quinoa)
Make sure the quinoa is completely cold. Warm quinoa will cause the vegetables and lettuce to lose their crunch more quickly.
8

As the next layer, add the protein ingredients. Divide the cooled chicken and rinsed chickpeas evenly between both jars, placing them on top of the quinoa.

Ingredients: Chicken breast, Ciecierzyca konserwowa
The protein layer is heavier, so it's best to place it lower to avoid crushing the more delicate vegetables.
9

Now it's time for the sturdier vegetables. Layer them in any order, paying attention to the visual effect. Add a layer of grated carrot, then diced cucumber, and finally red bell pepper.

Ingredients: Carrot, Cucumber, Red bell pepper
Harder vegetables, such as carrots, peppers, or cucumbers, tolerate contact with the moister ingredients below well and create another barrier for the lettuce.
10

At the very top, filling the jar to the brim, loosely arrange the salad mixture. Sprinkle chopped peanuts and fresh cilantro on top (if using).

Ingredients: Salad mix, Peanuts, Fresh cilantro
Do not knead the lettuce! It should be loosely arranged on top to allow air circulation and prevent it from being crushed. This is the guarantee of its crunchiness.
11

Tightly seal the jars and place them in the refrigerator. The salad is ready to take with you and eat within the next 3-4 days.

Before eating, just shake the jar vigorously so that the sauce covers all the ingredients. Enjoy!

Fun Fact

💡

The trend of 'salad in a jar' gained immense popularity thanks to food bloggers and Pinterest around 2014. This genius solution to the problem of soggy takeout salads revolutionized meal prep for work.

Best for

Lunch do pracy Posiłek do szkoły Szybki obiad po treningu Piknik Zdrowa kolacja

Tips

🍽️ Serving

Before eating, shake the closed jar vigorously for about 15-20 seconds to evenly coat all the ingredients with the sauce from the bottom. You can eat straight from the jar (most conveniently with a long fork) or transfer the entire contents to a large plate or bowl, which will allow for even better mixing and a more comfortable eating experience.

🥡 Storage

The salad can be stored in a tightly sealed jar in the refrigerator for up to 4 days. It is crucial to maintain the correct order of layers – this way, the lettuce on top will remain crisp and fresh. Do not freeze the salad.

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