We love Whole30, but we know how hard it can be to stick to it on those days where you're running around and bouncing from one thing to the next. Packing lunches and prepping meals ahead can be tough, but we're always here for you to help make things easier! Good thing these Chicken Crunch Salads fit perfectly in a mason jar! The blend of ancho chili, sweet paprika, cinnamon, nutmeg, ginger, garlic, cumin, and more of the Oaxacan spice adds bold rich flavor to your meal. It truly shines when combined with the onions and other veggies. The flavor is a round and deep earthiness with moderate chili heat and vibrant tanginess! We can't get enough
Makes 4 servings
Prep Time: 10 minutes
Cook Time:15 minutes
- 1 tablespoon olive oil
- 1 chicken breast (about 1 lb), diced
- 2 tablespoons Oaxacan seasoning
- 1/2 cup Primal Kitchen Ranch dressing
- 2-3 teaspoons adobo sauce
- 2 cups shredded slaw mix
- 1 cup shredded carrots
- 1 cup cherry tomatoes, cut into quarters
- 4 tablespoons diced red onion
- 4 wide mouth mason jars, for serving
In a medium saute pan, heat the oil over medium heat. Add the diced chicken and Oaxacan seasoning. Cook for 10-12 minutes until chicken is cooked through and liquid in the pan is reduced.
In a small bowl, mix together the Ranch dressing and adobo sauce.
In a mason jar, layer 2 tablespoons dressing, 1/2 cup slaw mix, 1/4 cup shredded carrots, 1/4 of the cooked chicken, ¼ cup chopped tomatoes and 1 tablespoon of red onion. Repeat with the remaining 3 mason jars.
Store in the fridge for up to 4 days. When ready to eat, shake and dig in!