Ingredients:

1 1/3 cup snap peas, halved
1 cup grated carrots
1 red pepper, julienned
1 1/3 cups cucumber, thinly sliced
2 cups of thinly sliced napa cabbage
2 cups baby spinach, sliced
2 cups shredded rotisserie chicken
1 cup whole unsalted cashews
2 tablespoons sliced green onions

Dressing:

3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 1/2 tablespoons toasted sesame oil
1 tablespoon canola oil
1 teaspoon sriracha sauce
1 tablespoon minced fresh ginger
1 garlic clove, minced
2 tablespoons diced fresh cilantro
1 tablespoons honey
1 teaspoon sesame seeds
4 large mason jars

This Asian Chicken Mason Jar Salad recipe is the perfect work lunch idea. Loaded with veggies, cabbage, rotisserie chicken & topped with a sesame dressing.

Borrowed from Krista @ JoyfulHealthyEats.com

Serves: 4
Preparation time: 25 minutes

Method:

In a medium bowl add soy sauce, rice vinegar, toasted sesame oil, canola oil, sriracha sauce, minced ginger, minced garlic, cilantro, honey, and sesame seeds. Using a whisk mix together until oil and vinegar are combined.

In a large bowl add napa cabbage and spinach together. Toss to combine.

Assemble Mason Jar Salads in this order: 3 tablespoons of dressing, 1/3 cup of snap peas, 1/4 cup grated carrots, 1/3 cup cucumbers, 1 cup of cabbage/spinach mixture, 1/2 cup rotisserie chicken, 1/4 cup cashews, and a sprinkle of green onions. Serve or cover and serve later.

NOTE: salads will last up to 3-4 days in the refrigerator.

Contributor: Cam