Asian Cashew Chicken Mason Jar Salad

Meal prep on the weekend and enjoy an Asian Cashew Chicken Mason Jar Salad for lunch throughout the week. Thinly sliced Napa cabbage and romaine, topped with sugar snap peas, cucumber, carrot, green onions, cilantro, shredded chicken and tossed in a toasted sesame dressing.

Course Salads

Cuisine Asian

Keyword chicken, healthy, lunch, meal prep, salad

Prep Time 20

Total Time 20

Servings servings

Calories 272

Author Laurie McNamara

Equipment

Ingredients

FOR THE TOASTED SESAME DRESSING:

1 teaspoon sugar
3 tablespoons rice vinegar
3 tablespoons low-sodium tamari or low-sodium soy sauce
1/2 teaspoon ginger grated
1/2 teaspoon garlic grated
1 tablespoon toasted sesame oil
1 teaspoon toasted sesame seeds

TO MAKE THE SALADS:

toasted sesame dressing
1 cup sugar snap peas halved
1 cup salad cucumbers sliced
1 cup carrots julienned
1/4 cup green onions sliced
1/4 cup cilantro roughly chopped
2 cups cooked chicken shredded
1/2 cup cashews lightly salted dry-roasted
2 cups napa cabbage thinly sliced (use generous cups)
1 cup romaine lettuce thinly slice (use generous cups)

US Customary - Metric

Instructions

FOR THE DRESSING:

In a small bowl or jar combine; sugar and vinegar. Whisk to combine. Then add in the tamari, ginger, garlic, sesame oil and sesame seeds. Whisk or shake (with the lid secured) until combined.

FOR THE SALAD:

Into 4 glass jars (see notes), divide the dressing, snap peas, cucumbers, carrots, green onions, cilantro, cooked chicken, cashews, cabbage and romaine.
Secure the lid and refrigerate until ready to enjoy.
To serve, simply empty the contents onto a plate or bowl.
If you’re the kind of person (like me!) who likes to get every ounce of dressing out. I would do 2 things; either bring a spatula or divide the dressing into separate small containers.

Notes

I use pint and a half mason jars. This size will hold 3 cups so you can layer all the things you love without compromising.

Nutrition