This vibrantly colorful and healthy make-ahead salad is sure to become a go-to weekday lunch, though it's pretty enough to serve to guests. Fresh ginger gives a pleasant bite to the toasted sesame salad dressing, which is inspired by the dressings served at Japanese hibachi restaurants.

Carolyn Casner
Source:, April 2019


Ingredient Checklist


Instructions Checklist
  • Whisk mayonnaise, vinegar, tamari (or soy sauce), oil, garlic and ginger in a small bowl.

  • Divide the dressing among 4 quart-size mason jars. Add layers of chicken, bell pepper, cabbage, carrot and kale.

  • To serve, shake the salad until evenly coated with dressing. Top with pepitas.


Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

To make ahead: Refrigerate salads in jars for up to 4 days.

Equipment: 4 quart-size mason jars

Nutrition Facts

515.2 calories; protein 36.5g 73% DV; carbohydrates 11.8g 4% DV; exchange other carbs 1; dietary fiber 3.7g 15% DV; sugars 5.4g; fat 35.5g 55% DV; saturated fat 5.9g 30% DV; cholesterol 95.9mg 32% DV; vitamin a iu 7984.8IU 160% DV; vitamin c 98.5mg 164% DV; folate 64.4mcg 16% DV; calcium 80.2mg 8% DV; iron 3mg 17% DV; magnesium 100.7mg 36% DV; potassium 699.6mg 20% DV; sodium 640mg 26% DV; thiamin 0.2mg 18% DV.