Ingredients

Dressing 

3 T. raw almond butter

1 T. unseasoned rice wine vinegar

⅛ tsp. salt

1 T. maple syrup

2 t. toasted sesame oil

Salad 

3 cups mixed greens

1 stalk celery, diced

2-3 radishes, thinly sliced

1 green apple, thinly sliced and soaked in salted water to prevent browning

⅓ cup walnuts

2 grilled chicken breast, chopped 

Instructions

For the Dressing

1. Combine all ingredients in a tightly sealed container and shake until emulsified.

For the Salad

1. Pour 2 tablespoons of dressing in the bottom of a wide mouth mason jar. Working from the bottom up, layer the apples, radishes, celery, walnuts and chicken. Pack in the greens and seal the jar. Refrigerate until ready to eat. Keeps 3-4 days. When ready to eat, pour the contents of the jar into a large bowl. If the dressing has thickened up and will not easily pour out of the jar, add a tablespoon of warm water, seal the jar, and shake to thin out the dressing before adding to the salad. Toss the salad with the dressing and enjoy!