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Chicken Ingredients

• 16 oz., Boneless and Skinless Chicken Tenderloins
• 1 Tbsp., Extra Virgin Olive Oil
• 1 tsp, Yellow Curry Powder
• 1 tsp, Cumin
• 1 Tbsp. fresh minced Ginger Root
• 0.25 tsp, Ground Cardamom
• 1 dash, Salt
• 1 dash, Black pepper
• FOR THE DRESSING:
• ¼ cup(s), Creamy Peanut Butter
• 1 Tbsp., Reduced Sodium Soy Sauce
• 2 tsp, Honey
• 2 tsp(s), Apple Cider Vinegar
• 2 Tbsp(s), Water

Salad Ingredients

• 1 cup cooked Quinoa
• ½ cup, Red bell pepper, Chopped
• ½ cup(s), Green Onions, Chopped
• 1 bag Carrots, Shredded
• ¼ cup(s), Cilantro, Chopped (optional)
• 1 Mango, Cut into Pieces
• 1 head, Romaine lettuce, Chopped
• 1 oz., Cashews, Roasted & Unsalted

Instructions

1. Add chicken and seasonings to bag and marinate for 1 hour, or overnight. Cook chicken in oven at 350 degrees for 10 minutes (or until done), turning over once, then let cool and cut.
2. Cook quinoa according to package directions, and allow to cool.
3. Add all dressing ingredients into a bowl and mix until well combined and smooth.
4. Chop remaining salad ingredients and set aside.
5. Divide ingredients into 4 32-ounce sized glass jars, layering in order: First add dressing to the bottom of the jar, then red bell pepper, carrots, green onions, quinoa, chicken, mango, romaine lettuce, cilantro, and cashews. Place lids on jars and store in refrigerator until ready to eat.
6. When ready to eat, pour contents of jar onto a plate or into a bowl and serve.