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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: EatingWell.com, April 2019


Recipe Summary test

30 mins
30 mins


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

2 1/2 cups
515 calories; protein 36.5g; carbohydrates 11.8g; dietary fiber 3.7g; sugars 5.4g; fat 35.5g; saturated fat 5.9g; cholesterol 95.9mg; vitamin a iu 7984.8IU; vitamin c 98.5mg; folate 64.4mcg; calcium 80.2mg; iron 3mg; magnesium 100.7mg; potassium 699.6mg; sodium 640mg; thiamin 0.2mg.

6 fat, 4 1/2 lean protein, 2 vegetable