Stacked Chicken Salad with SunButter Salsa

SUNBUTTER SALSA

3/4 cup SunButter Organic

1-1/4 cup lite coconut milk

2 tablespoons olive oil

1/2 cup finely diced white onion

1/2 teaspoon ground turmeric

1 teaspoon cumin

1 tablespoon finely chopped cilantro

1 hard boiled egg, finely chopped

3 tablespoons thinly sliced white onions

1 habanero pepper, seeded and finely minced

1 teaspoon salt

SALAD

1 tablespoon olive oil, divided

1 (12-ounce) chicken breast, cut into bite size pieces

2 cups diced carrots

1 large red bell pepper, diced

1/2 cup chopped yellow onion

1 teaspoons minced garlic

2 teaspoons whole cumin seeds

salt to taste

1 large avocado

1 large lime, juiced

2 cups chopped roma tomatoes

1/2 cup chopped cucumber

1/2 cup chopped cilantro

1 cup fresh spinach

2 (1-quart) wide mouth mason jars

SUNBUTTER SALSA

In medium bowl or food processor, blend SunButter and coconut milk; set aside.

In large sauté pan, heat olive oil. Add onion, turmeric, and cumin and cook, stirring occasionally until onions are soft. Add blended SunButter and coconut milk mixture. Stir well and simmer for about 10 minutes.

Remove from heat and add cilantro, egg, green onions, habanero pepper and salt. Gently stir to combine; set aside.

SALAD

In large skillet over medium heat, add 1/2 tablespoon olive oil, add chicken breast pieces and cook until golden brown and no longer pink on the outside. Remove chicken from pan to small bowl and set aside.

Add remaining 1/2 tablespoon olive oil to skillet and turn to medium/high heat. Cook carrots until they begin to just soften, about 3 minutes. Turn heat down to medium and add red pepper, onion and garlic. Cook until soft and the outside skin of peppers begins to look charred.

While the vegetable cook, place cumin seeds in a small dry pan over medium/high heat and toast, stirring frequently until golden brown and fragrant, about 2 minutes. Transfer to a cutting board and crush with the bottom of a glass.

Add crushed seeds to vegetables and season with salt. Mix well and turn off the heat.

Scoop the avocado and the lime juice into a small food processor and blend until smooth and creamy, or mash with fork to semi-smooth consistency.

TO ASSEMBLE

Place 1/2 cup of SunButter Salsa in the bottom of each jar, spreading evenly. Divide the avocado/lime mixture on top, gently spreading out. Then, divide the cumin roasted veggies, followed by the chicken. You may need to lightly pack everything to get it all to fit.

After the chicken, place the chopped tomatoes, and then the cucumbers. Finish off with the cilantro and then as much spinach as you can stuff in there!

Seal and store in refrigerator until ready to devour. To serve, open jar and upend over bowl, shaking out all ingredients for an instant, dressed, ready to eat salad.