Mason jars are a great way to store and transport salads! Try my mason jar salad today!
1/2 cup soy sauce
1/2 cup sugar
1/4 cup rice vinegar
1/2 teaspoon ground ginger
2 teaspoons cornstarch
1/2 pound boneless chicken thighs
salt & pepper
9 cherry tomatoes; halved
1/2 cucumber; thinly sliced
1 avocado; diced
6 ounces mixed greens
In a saucepan, combine soy sauce, granulated sugar, rice vinegar, and ground ginger over medium heat. Stir frequently until the sugar has completely dissolved.
Mix two tablespoons of water with the cornstarch to make a cornstarch slurry. When the sugar has completely dissolved, add the slurry to the teriyaki sauce.
Continue to cook until the mixture has reduced to a thick sauce. (Do not reduce overcook because the sauce will thicken more when cooled).
Then, season chicken thighs with salt and pepper.
In a non-stick pan, heat a drizzle of olive oil over medium-high heat. When hot, add chicken thighs skin side down (if chicken thighs have skin) and sear until golden brown, about 8 minutes. Flip over and sear until the chicken has cooked through, about 7 minutes.
Let the chicken cool, then, slice the chicken into bite-sized pieces. Make sure that the chicken has cooked completely.
Then, start assembling the salad. Open 3 mason jars.
First, divide the teriyaki sauce among the 3 jars. Then, top each of them with 1/3 of the chicken, followed by 1/3 of the tomatoes, cucumber, avocado, and mixed greens in order from bottom to top. Top with sesame cashews.