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Quinoa, mango and chicken jar salad

Salads136 minutes1 people635 calories
1/52/53/54/55/5 (22 votes)
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By Mayra Fernandez Joglar

What do you think if today we are going to eat at the beach? I have prepared a very complete jar of quinoa, mango and chicken salad.

Jar salads or pot salads are one of the great discoveries of recent months. Social networks are full of good ideas where a lot of ingredients are combined to make a unique and easy to transport plate.

Today's recipe in addition to carrying quinoa, mango and chicken curry We have added lettuce, bell pepper, onion, carrot, cashews, coriander and a peanut dressing. A delicious mix of flavors to eat well outside the home.

Jar salad or pot salad of quinoa, mango and chicken

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A complete and flavorful recipe to eat outside the home.

Jar salad or pot salad of quinoa, mango and chicken
  • Mayra Fernandez Joglar
  • Recipe type: salads
  • Calories: 635
  • Rations: 1
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

Marinade for the chicken

  • 10 g olive oil
  • 1 tablespoon (dessert size) curry powder
  • 1/2 tablespoon (coffee size) ground ginger
  • 1/2 tablespoon (brown size) cumin powder
  • Sal Island
  • Pepper

Peanut dressing

  • 20 g peanut butter
  • 5 g of tamari
  • 1 tablespoon (brown size) honey or agave syrup
  • 1 tablespoon (brown size) apple cider vinegar
  • 1 pinch of ground ginger
  • 30 g of water

Salad

  • 90 g chicken
  • 45 g of red pepper
  • 30 g of red onion
  • 1 small carrot
  • 40 g of cooked quinoa
  • A few coriander leaves
  • 40 g of mango
  • 50 g of lettuce
  • 1 tablespoon (soup size) cashews

Preparation

  1. For the marinade

    We start the recipe by preparing this part so that the chicken takes on flavor. To do this, we put the chopped chicken in a container. And in the glass we add all the ingredients, we mix 10 seconds, speed 3 and we check that they are well mixed.

  2. Pour the marinade over the chicken and mix well so that all the pieces are impregnated. We let it rest for a few hours or overnight.

  3. For the dressing

    We rinse the glass with water and dry it with kitchen paper. Then we put the peanut butter, tamari, honey, ginger and vinegar in the glass. We add only half of the water and mix for 30 seconds, speed 2.

  4. Next we check that the dressing is light, otherwise, we add a little more water and mix again. We withdraw we reserve.

  5. Assembling the salad jar or pot salad

    Fry the chicken on a hot griddle or skillet with the marinade until the pieces are golden brown and juicy.

  6. We begin the assembly by putting 2 tablespoons of peanut dressing in the bottom of the container.

  7. We take advantage while we fry the chicken to prepare the rest of the ingredients. Chop the peppers clean and without seeds during 5 seconds, speed 4. We remove and put in the container over the dressing.

  8. We also put the onion clean and chop it during 3 seconds, speed 5. We remove and put it in the container on the pepper.

  9. We grate the carrot scraped and clean during 3 seconds, speed 5. We remove and put it in the container on the onion.

  10. Add the cooked quinoa and press it a little towards the bottom so that the rest of the ingredients can fit.

  11. Chop the washed and dried coriander leaves by programming 10 seconds, speed 5 and adding the leaves for the vowel. They do not have to be very small. We remove and put in the container on the quinoa.

  12. Now we place the mango in small cubes on the quinoa and the coriander.

  13. Add the chicken pieces already cooked.

  14. Next we put the lettuce leaves in the glass, cover them with water and chop them during 4 seconds, speed 4. Drain the chopped lettuce with the help of the basket or a strainer. We dry or centrifuge before putting it in the container on the chicken.

  15. Finally, we add the cashew nuts.

  16. We close the container with the lid and ready to go.

Notes

It is important to marinate the chicken for at least 2 hours. Although it is best to leave it overnight.

Want to know more about this Quinoa, Mango and Chicken Jar Salad?

The first thing I have to tell you is that it is suitable for celiacs and intolerant to eggs and lactose so it gives us a lot of play to be able to all.

As you can see, the list of ingredients is very complete so imagine the amount of vitamins and minerals what's wrong with it.

Many of them are of plant origin and we are going to take them raw, so it is fantastic to achieve the goal of consume 5 fruits and vegetables a day.

Feel free to be able make changes that you like the most. My suggestions are millet for quinoa, cucumber for bell pepper, apple for mango, tofu or turkey for chicken. I'm sure that with this combination it will also be very rich.

Since Irene told us about jar salads we have learned the proper order to put the ingredients inside the jar. Although there are also other details to take into account, such as the size of the jar itself. For these quantities that I indicate, a container or pot of 1/2 liter capacity (500 cc) is used. If you have 16 oz jars at home, they will also be perfect.

Another of the small details that must be taken into account is do not shake the jar too much once it is already assembled. This way we will prevent the liquids from mixing with the rest of the ingredients and we will ensure that our salad is fresh and delicious.

And finally, remember that this recipe is designed to do in advance but always with sanity and measure. You already know that fresh vegetables the longer it takes to consume them, the less nutrients they provide. Holds perfectly from morning to noon but not overnight.

More information - Jar salads: a new way to eat salad?

Adapt this recipe to your Thermomix model


Discover other recipes of: Healthy food, Salads and Vegetables, General, Summer recipes

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