Mason Jar Chicken Salad with Japanese Hibachi Dressing

Mason Jar Chicken Salad with Japanese Hibachi Dressing

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From:, April 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup mayonnaise
  • 3 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium tamari (see Tip) or soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 3 cups shredded cooked chicken
  • 1 cup chopped red bell pepper
  • 3 cups thinly sliced red cabbage
  • 1 cup shredded carrot
  • 4 cups packed chopped kale
  • 4 tablespoons lightly salted pepitas


  • Prep

  • Ready In

  1. Whisk mayonnaise, vinegar, tamari (or soy sauce), oil, garlic and ginger in a small bowl.
  2. Divide the dressing among 4 quart-size mason jars. Add layers of chicken, bell pepper, cabbage, carrot and kale.
  3. 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 information

  • Serving size: 2½ cups
  • Per serving: 515 calories; 35 g fat(6 g sat); 4 g fiber; 12 g carbohydrates; 37 g protein; 64 mcg folate; 96 mg cholesterol; 5 g sugars; 0 g added sugars; 7,985 IU vitamin A; 98 mg vitamin C; 80 mg calcium; 3 mg iron; 640 mg sodium; 700 mg potassium
  • Nutrition Bonus: Vitamin C (163% daily value), Vitamin A (160% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 6 fat, 4½ lean protein, 2 vegetable

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