Mason Jar Chicken Salad with Japanese Hibachi Dressing
Whisk mayonnaise, vinegar, tamari (or soy sauce), oil, garlic and ginger in a small bowl.Advertisement
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
6 fat, 4 1/2 lean protein, 2 vegetable