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Mason Jar Chicken Salad with Japanese Hibachi Dressing
“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.”
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
1Whisk mayonnaise, vinegar, tamari (or soy sauce), oil, garlic and ginger in a small bowl.
2Divide the dressing among 4 quart-size mason jars. Add layers of chicken, bell pepper, cabbage, carrot and kale.
3To 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.