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Mason Jar Chicken Salad with Japanese Hibachi Dressing

  • 30 m
  • 30 m
Carolyn Casner
“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

    • 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

Directions

  • 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
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