Stephanie Barlow: Hi! I am Stephanie Barlow from the National Watermelon Promotion Board, here to show you how to make a meal in a jar, stacked curry chicken with watermelon and jicama salad.
This stack salad is packed with protein, fiber and water, which are three ingredients that fill you up before filling you out so you dont overeat.
Here we have one pound of chicken shredded, you can boil it or use a rotisserie chicken from the grocery store. In the medium bowl blend one third of a cup mayonnaise, one quarter cup chutney and two teaspoons of curry powder.
Add the cooked shredded chicken one-third of a cup of diced celery, two tablespoons diced red onion and one quarter cup dried cranberries, blend and refrigerate.
To assemble the salad you will need two cups of cooked brown rice and four mason jars. Starting with the rice, layer approximately one quarter cup at the bottom of the jar followed by one-third cup watermelon, cut into thin strips, then one quarter cup of jicama, cut into thin strips. Finally one-third of a cup of the chicken mixture. Repeat these steps for the other three jars and then top each salad with one tablespoon of chopped cashews and shredded romaine. The salad is ready to serve or you can skirl it on to the jar and refrigerate. You get a hefty dose of antioxidants. Thanks to the watermelon, jicama and curry powder as well as magnesium and potassium to calm your stress response and keep your heart and blood pressure in tiptop shape.
This salad recipe is great for lunches, snacks and on the go home style take out. So enjoy!