Ingredients
- Orange-Hoisin Dressing*
- 1½ cups cooked brown rice, prepared according to package directions
- 1 pound watermelon (or red) radishes, washed, and chopped into bite-sized pieces
- 1 medium cucumber, halved lengthwise, sliced crosswise into thin rounds
- ½ pound (2 medium) carrots, washed, peeled and coarsely grated
- 4 teaspoons coarsely chopped fresh mint leaves
- ½ pint (1 cup) blueberries
- 1 boneless, skinless chicken breast half (6 to 8 ounces), cooked, sliced into 1-inch cubes
- 5 ounces (approximately 3 cups) mixed greens, or any salad greens of your choosing
- Kosher or sea salt
- Freshly ground black pepper
- Juice and finely grated zest of 1 orange
- ¼ cup hoisin sauce
- 2 tablespoons local honey
- 2 tablespoons extra-virgin olive oil
Preparation
Prepare the Orange-Hoisin Dressing while you cook the rice. (Both can be made a day in advance.)
Pour 1 to 2 tablespoons of dressing into the bottom of each of 4 (1 pint) canning jars.
Add ¼ of the rice to each jar, followed by ¼ of the watermelon radish, ¼ of the cucumbers, ¼ of the grated carrots, 1 teaspoon fresh mint, ¼ of the blueberries followed by ¼ of the chicken.
Use a fork or spoon to gently press the salad ingredients into the jars if necessary, then top with ¼ of the greens. Season with salt and pepper, screw on the lids and refrigerate until ready to eat.
Orange-Hoisin Dressing
In a medium bowl, whisk together ingredients until well blended. Season with salt and pepper. Any leftover dressing may be stored in an airtight container in the refrigerator for up to 1 week. Makes approximately ¾ cup dressing.
