Poach the chicken: Place chicken breasts in a pot and cover with coconut milk and water. Bring to a gentle simmer and cook for 10-12 minutes, or until cooked through. Remove, cool slightly, then roughly chop.
2 chicken breasts, 400 ml coconut milk
Make the dressing: In a small bowl or jar, combine the peanut butter, lime juice, rice wine vinegar, soy sauce, maple syrup, ginger, and water. Shake or whisk until smooth.
Assemble the jars: Start with the dressing at the bottom. Layer in this order: soba noodles, grated carrot, edamame, cucumber, chicken, and coriander on top.
180 g soba noodles, 1 carrot, 1 ½ cups edamame beans, 1 cucumber, 2 chicken breasts, 1/2 cup coriander
To serve: Tip the contents of a jar into a bowl. If there is dressing left at the bottom of the jar, add about 2 tablespoons of warm water to the empty jar, pop the lid back on, and shake to loosen any leftover dressing. Pour it over your salad and toss well before eating.
