Asian Chicken Mason Jar Salads Recipes

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 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.

AMAZING ASIAN CHICKEN SALAD

Steps:

• Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
• Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
• To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.