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    Asian Chicken Mason Jar Salads

    January 5, 2016 by Denise Bustard 27 Comments

    Home / Recipes / Meal Prep Lunch / Asian Chicken Mason Jar Salads

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    These Asian chicken mason jar salads make for an easy and healthy work lunch! They can be made ahead of time and stored in the fridge for 4 days.

    Asian Chicken Mason Jar Salads, an easy and healthy make-ahead lunch recipe that takes only 25 minutes to prep!

    The first recipe of 2016 is here!

    I'm not going to lie. I started with a really reeeeally easy one. Because I think this week is a tough one for everyone. Was yesterday like the Monday of all Mondays or what?!

    So in case you need something super easy to prep for lunch, I have you covered. These Asian chicken mason jar salads only take 25 minutes or so to whip up and make for a nice, fresh, healthy work lunch.

    Asian Chicken Mason Jar Salads, an easy and healthy make-ahead lunch recipe that takes only 25 minutes to prep!

    This wasn't supposed to be a mason jar salad originally, but the more I thought about it, the more I realized this recipe would keep better in mason jars.

    Place the dressing on the bottom. It is a tangy Asian-flavoured dressing made with rice vinegar, sesame oil, soy sauce and some honey. SO GOOD.

    Then I put the sliced chicken on the dressing. I figured that putting the chicken on the dressing will help keep it from drying out.

    Next: cabbage, carrots and bell pepper slices. That's it. SO SIMPLE.

    Asian Chicken Mason Jar Salads, an easy and healthy make-ahead lunch recipe that takes only 25 minutes to prep!

    By placing the dressing on the bottom of the jar, the cabbage and other veggies are kept from getting too mushy. That way these jars will keep for an extra few days.

    You can also make these in regular plastic lunch containers and place the veggies on the top. I can't guarantee how long they will keep, but these Asian chicken mason jar salads will be good for four days in the refrigerator.

    When you are ready to serve, shake everything out into a bowl and give it a good toss to get everything coated with the dressing. You will have a fresh and flavourful lunch salad that is crunchy and tangy. I can't get enough of it!

    I did find that it wasn't enough to fill me up for the entire afternoon, though, so you would want to still have something else with it. If you are looking for super filling lunch recipes, check out these Cauliflower Cashew Lunch Bowls or these Peanut-Lime Chicken Lunch Bowls!

    Happy Tuesday!

    two mason jars filled with asian chicken salads
    Print Recipe
    5 from 3 votes

    Asian Chicken Mason Jar Salads

    Course: Lunch
    Cuisine: Chinese
    Calories: 274kcal
    Author: Denise Bustard
    Servings: 4
    These Asian chicken mason jar salads make for an easy and healthy work lunch!  They can be made ahead of time and stored in the fridge for 4 days.
    Prep Time25 mins
    Cook Time25 mins
    Total Time50 mins

    Ingredients

    Chicken

    • 2 large chicken breasts
    • 2 tablespoons olive oil
    • 2 tablespoons soy sauce I use reduced sodium soy sauce

    Vinaigrette

    • 2 tablespoons olive oil
    • 2 tablespoons rice vinegar
    • 2 tablespoons honey
    • 1 teaspoon sesame oil
    • 2 teaspoons soy sauce
    • 1 garlic clove

    Salad

    • 3 cups shredded cabbage
    • 1 carrot shredded
    • 1 bell pepper thinly sliced

    Instructions

    • Chicken Pre-heat oven to 425°F.
    • Line a baking dish with foil and place the chicken in the dish. Cover the chicken with the olive oil and soy sauce, turning to coat.
    • Bake for 10 minutes, flip the chicken.
    • Bake for another 10-15 minutes, the time will depend on the size of your chicken breasts.
    • Allow to cool for 10 minutes or more before slicing.
    • Vinaigrette Shake all ingredients together
    • Salad assembly Divide the vinaigrette evenly between 4 mason jars (or plastic lunch containers). I had between 1.5 and 2 tablespoons per jar.
    • Distribute the chicken slices evenly between the jars.
    • Top the chicken with cabbage, then carrots and bell peppers.
    • Store the sealed jars in the fridge for up to 3 days.

    Notes

    This salad keeps well for up to 4 days.

    Nutrition

    Serving: 1jar | Calories: 274kcal | Carbohydrates: 18g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 782mg | Fiber: 3g | Sugar: 14g
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    Products used in this recipe:

    rows of glass mason jarskitchen toolbaking pan

    Looking for more healthy lunch ideas?

    • Middle Eastern Grilled Vegetable & Lentil Bowls with Falafel-Spiced Roasted Chickpeas & Tahini-Yogurt Sauce from Apples & Sparkle
    • Vietnamese BBQ Shrimp Noodle Bowl from MJ and Hungryman
    • 7 Spice Teriyaki Chicken Rice Bowls from FoodieCrush

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

    Previous Post: « Winter Balsamic Kale Salad with Havarti Crisps
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    Hi, I'm Denise

    Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

    Read more about it here!

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