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. Source:, April 2019

Carolyn Casner


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 calories; 35.5 g total fat; 5.9 g saturated fat; 96 mg cholesterol; 640 mg sodium. 700 mg potassium; 11.8 g carbohydrates; 3.7 g fiber; 5 g sugar; 36.5 g protein; 7985 IU vitamin a iu; 98 mg vitamin c; 64 mcg folate; 80 mg calcium; 3 mg iron; 101 mg magnesium;