Looking for a quick, easy & healthy lunch that you can make in advance for a busy week? This Asian Chicken Mason Jar Salad offers all the convenience of takeout, but with a lot more taste, flavor and nutrition. (Plus, you can save a few bucks!)
The hubs and I love this combo, and we like to assemble our mason jar salads on Sunday. They’re good in the fridge for about three days, so eat up!
Here’s how it’s done:
This salad is a protein powerhouse with both chicken and steamed edamame piled onto a crunchy bed of shredded carrots and cabbage, topped with roasted red peppers, mandarin oranges, slivered almonds, scallions, crispy chow mein noodles, and light sesame ginger vinaigrette.
To assemble the salad, you’ll just layer the ingredients in a mason jar. (I recommend wide-mouth jars because it’s so much easier to fill than the standard jars.) When you’re ready to eat the salad, give it a gentle shake and then dump the contents onto a big plate or into a bowl.
This recipe makes a single salad, but you can easily multiply the recipe to make several salads at once. It makes a great grab-and-go lunch or an effortless dinner after a long day at work!
Tips & Tricks:
1. I use a store-bought salad dressing (Newman’s Own is my favorite), although you can definitely make your own if you prefer. I also like to cook a bunch of chopped chicken at one time, then divide it up for quick meals throughout the week. (I saute the chicken in a skillet with a little cooking spray, salt, pepper and garlic, then toss it in salads, buffalo chicken wraps, BBQ, etc.) If you’re really pressed for time? Grab a rotisserie chicken from the supermarket and use the meat in your salad.
2. When you buy a special ingredient like roasted red peppers, look for ways to use that ingredient in other recipes instead of letting it sit in the fridge and go to waste. Roasted red peppers add tons of flavor. Try adding them to salads, sandwiches and even a grilled cheese! (I love them paired with Greek flavors.)