Asian Chicken Salad In A Jar Recipes

ASIAN CHICKEN MASON JAR SALADS

Steps:

• Chicken Pre-heat oven to 425°F.
• Line a baking dish with foil and place the chicken in the dish. Cover the chicken with the olive oil and soy sauce, turning to coat.
• Bake for 10 minutes, flip the chicken.
• Bake for another 10-15 minutes, the time will depend on the size of your chicken breasts.
• Allow to cool for 10 minutes or more before slicing.
• Vinaigrette Shake all ingredients together
• Salad assembly Divide the vinaigrette evenly between 4 mason jars (or plastic lunch containers). I had between 1.5 and 2 tablespoons per jar.
• Distribute the chicken slices evenly between the jars.
• Top the chicken with cabbage, then carrots and bell peppers.
• Store the sealed jars in the fridge for up to 3 days.

ASIAN CHICKEN MASON JAR SALAD

Steps:

• Add about 3 tablespoons of dressing to each mason jar.
• Divide rotisserie chicken between the jars.
• Then divide remaining ingredients between the jars, finishing with as much lettuce as you can fit into the jar.
• Store in the refrigerator for up to 4-5 days.
• To serve: Turn jar over onto a plate or bowl, to dump out ingredients and leave the dressing on top of the salad.

ASIAN SESAME CHICKEN SALAD

Steps:

• DRESSING: Add rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil. Add sugar and garlic cloves and let sugar dissolve; about 1 minute. Remove from stove, discard garlic cloves. Place the rice vinegar in a mason jar, add sesame oil, canola oil, soy sauce, and sesame seeds. Allow the dressing to come to room temperature; about 10-15 minutes. Place lid on the jar and shake until the dressing mixes together. If dressing separates, shake again to combine.
• ASSEMBLE THE SALAD: In a large bowl, combine the ingredients for the salad, except the wonton strips. Ttop with the sesame vinaigrette and toss to combine. Top with wonton strips and serve immediately.

ASIAN CHICKEN MASON JAR SALAD

Steps:

• In a medium bowl add soy sauce, rice vinegar, toasted sesame oil, canola oil, sriracha sauce, minced ginger, minced garlic, cilantro, honey, and sesame seeds. Using a whisk mix together until oil and vinegar are combined.
• In a large bowl add napa cabbage and spinach together. Toss to combine.
• Assemble Mason Jar Salads in this order: 3 tablespoons of dressing, 1/3 cup of snap peas, 1/4 cup grated carrots, 1/3 cup cucumbers, 1 cup of cabbage/spinach mixture, 1/2 cup rotisserie chicken, 1/4 cup cashews, and a sprinkle of green onions. Serve or cover and serve later.
• NOTE: salads will last up to 3-4 days in the refrigerator.