Asian Chicken Mason Jar Salads
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.
Servings: 4
Calories: 274kcal
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