Asian Chicken Salad In A Jar Recipes

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ASIAN CHICKEN MASON JAR SALADS



Asian Chicken Mason Jar Salads image

These Asian chicken mason jar salads make for an easy and healthy work lunch! They can be made ahead of time and stored in the fridge for 4 days.

Provided by Denise Bustard

Categories     Lunch

Time 50m

Number Of Ingredients 12

2 large chicken breasts
2 tablespoons olive oil
2 tablespoons soy sauce (I use reduced sodium soy sauce)
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon sesame oil
2 teaspoons soy sauce
1 garlic clove
3 cups shredded cabbage
1 carrot (shredded)
1 bell pepper (thinly sliced)

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.

Nutrition Facts : ServingSize 1 jar, Calories 274 kcal, Carbohydrate 18 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 782 mg, Fiber 3 g, Sugar 14 g

ASIAN CHICKEN MASON JAR SALAD



Asian chicken mason jar salad image

Asian chicken mason jar salad with rotisserie chicken, edamame, carrots, peppers and an easy sesame soy dressing are perfect for a make-ahead lunch!

Provided by Kathryn

Categories     Salads

Time 15m

Number Of Ingredients 6

1/2 recipe for easy homemade soy ginger dressing (link in notes), or substitute your favorite store-bought Asian style dressing
1/2 cup rotisserie chicken, chopped
1/2 cup cooked, cooled edamame
1/2 cup matchstick carrots
1/2 cup chopped bell pepper (preferably red, yellow or orange - or a mix)
1+ cup of romaine lettuce, chopped

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.

Nutrition Facts : Calories 139 calories, Cholesterol 26 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, Sodium 51 grams sodium, Sugar 4 grams sugar

ASIAN CHICKEN SALAD



Asian Chicken Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 13

1 large carrot, peeled
3 cups shredded napa cabbage, from 1 small cabbage
3 cups shredded romaine lettuce, from 1 small lettuce
1 small red bell pepper, seeded and deveined, thinly sliced
2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note
2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
1/2 cup slivered almonds, toasted** see Cook's Note
1 tablespoon toasted white or black sesame seeds*
1/4 cup peanut or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar*
1/2 teaspoon granulated sugar
Kosher salt and freshly ground black pepper, optional

Steps:

  • 1/2 cup chow mein noodles, for garnish
  • For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
  • For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
  • Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

ASIAN CHICKEN SALAD



Asian Chicken Salad image

A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.

Provided by D

Categories     Salad     Green Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
¼ cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

Steps:

  • Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
  • To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
  • In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g

ASIAN CHICKEN MASON JAR SALAD



Asian Chicken Mason Jar Salad image

This Asian Chicken Mason Jar Salad recipe is the perfect work lunch idea. Loaded with veggies, cabbage, rotisserie chicken & topped with a sesame dressing

Provided by Krista @ JoyfulHealthyEats.com

Categories     Salads

Time 25m

Number Of Ingredients 20

1 1/3 cup snap peas, halved
1 cup grated carrots
1 red pepper, julienned
1 1/3 cups cucumber, thinly sliced
2 cups of thinly sliced napa cabbage
2 cups baby spinach, sliced
2 cups shredded rotisserie chicken
1 cup whole unsalted cashews
2 tablespoons sliced green onions
3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 1/2 tablespoons toasted sesame oil
1 tablespoon canola oil
1 teaspoon sriracha sauce
1 tablespoon minced fresh ginger
1 garlic clove, minced
2 tablespoons diced fresh cilantro
1 tablespoons honey
1 teaspoon sesame seeds
4 large mason jars (64 oz.)

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.

Nutrition Facts : ServingSize 1 large mason jar, Calories 524 calories, Sugar 15 g, Sodium 1361 mg, Fat 33 g, SaturatedFat 5 g, Carbohydrate 39 g, Fiber 5 g, Protein 28 g, Cholesterol 25 mg

ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY



Asian Chicken Chopped Salad Recipe by Tasty image

Here's what you need: chicken breasts, soy sauce, sesame oil, pepper, red pepper flakes, garlic clove, ginger, rice vinegar, sesame oil, soy sauce, sugar, garlic clove, ginger, romaine lettuces, red cabbage, carrots, green onion, cilantro, almond slice, fried wonton chip

Provided by Hitomi Aihara

Categories     Lunch

Yield 6 servings

Number Of Ingredients 20

2 chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon pepper
½ teaspoon red pepper flakes
1 garlic clove, sliced
1 tablespoon ginger, chopped
¼ cup rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
1 garlic clove, grated
1 teaspoon ginger, grated
2 romaine lettuces, chopped
1 cup red cabbage
½ cup carrots, grated
¼ cup green onion, chopped
¼ cup cilantro, chopped
¼ cup almond slice
¼ cup fried wonton chip

Steps:

  • In a large bowl, combine marinade ingredients.
  • Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
  • Fully cook chicken.
  • Cut into cubes.
  • In a mason jar, combine ingredients for the dressing. Shake and set aside.
  • Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
  • Enjoy!

Nutrition Facts : Calories 215 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, Sugar 8 grams

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