Asian Chicken Mason Jar Salads Food
ASIAN CHICKEN MASON JAR SALAD
Asian chicken mason jar salad with rotisserie chicken, edamame, carrots, peppers and an easy sesame soy dressing are perfect for a make-ahead lunch!
Provided by Kathryn
Categories Salads
Time 15m
Number Of Ingredients 6
Steps:
- Add about 3 tablespoons of dressing to each mason jar.
- Divide rotisserie chicken between the jars.
- Then divide remaining ingredients between the jars, finishing with as much lettuce as you can fit into the jar.
- Store in the refrigerator for up to 4-5 days.
- To serve: Turn jar over onto a plate or bowl, to dump out ingredients and leave the dressing on top of the salad.
Nutrition Facts : Calories 139 calories, Cholesterol 26 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, Sodium 51 grams sodium, Sugar 4 grams sugar
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.
Provided by Denise Bustard
Categories Lunch
Time 50m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : ServingSize 1 jar, Calories 274 kcal, Carbohydrate 18 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 782 mg, Fiber 3 g, Sugar 14 g
ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY
Here's what you need: chicken breasts, soy sauce, sesame oil, pepper, red pepper flakes, garlic clove, ginger, rice vinegar, sesame oil, soy sauce, sugar, garlic clove, ginger, romaine lettuces, red cabbage, carrots, green onion, cilantro, almond slice, fried wonton chip
Provided by Hitomi Aihara
Categories Lunch
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large bowl, combine marinade ingredients.
- Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
- Fully cook chicken.
- Cut into cubes.
- In a mason jar, combine ingredients for the dressing. Shake and set aside.
- Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, Sugar 8 grams
ASIAN CHICKEN MASON JAR SALAD
This Asian Chicken Mason Jar Salad recipe is the perfect work lunch idea. Loaded with veggies, cabbage, rotisserie chicken & topped with a sesame dressing
Provided by Krista @ JoyfulHealthyEats.com
Categories Salads
Time 25m
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : ServingSize 1 large mason jar, Calories 524 calories, Sugar 15 g, Sodium 1361 mg, Fat 33 g, SaturatedFat 5 g, Carbohydrate 39 g, Fiber 5 g, Protein 28 g, Cholesterol 25 mg
ASIAN CHICKEN NOODLE SALAD
This is the first time I ever used rice noodles (sold as Thai stir-fry rice noodles) and really liked them. By the way the original recipes suggested using rotisserie chicken but I didn't have any so put some teriyaki sauce on some boneless chicken tenders (chicken breasts) and broiled them. This salad also goes together in no time at all. I figured if following the WW flex plan this is about 8 points - which is pretty good for dinner with fruit for dessert. If you include the wonton crisps (included below) add another point or so. Game plan: (if you already have the cooked chicken), (1) make noodles, (2) prepare dressing, (3) Preheat oven for wonton crisps, (4) cut and season wonton wrappers, (5) chop vegetables (or take the shortcut and buy carrots and green peppers already cut up and cut remaining veggies), (6) bake wonton crips and prepare salad -- dinner is done in well under 30 minutes! Recipe source: Cooking Light (July 2007)
Provided by ellie_
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare noodles according to package directions. Drain and cool.
- Combine noodles and next 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss.
- To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk.
- Drizzle chili sauce over salad. Toss. Sprinkle with peanuts, toss.
- Serve with wonton crisps if desired.
- To make wonton crisps: Preheat oven to 375°F Stack 12 wonton wrappers and cut them in half diagonally. Arrange wonton wrapper halves in a single layer on a foil lined baking sheet. Coat with Pam and sprinkle with kosher salt. Bake for 10 minutes or until browned.
Nutrition Facts : Calories 495.8, Fat 21.8, SaturatedFat 2.6, Cholesterol 2.2, Sodium 967.1, Carbohydrate 64.9, Fiber 5.7, Sugar 5.1, Protein 11.9
ASIAN CHICKEN SALAD CUPS
A delicious chicken salad with Asian-inspired flavors served in individual bread bowls. Perfect for a light lunch!
Provided by SunnyDaysNora
Categories Salad
Time 30m
Yield 12
Number Of Ingredients 20
Steps:
- Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
- Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
- Stir dressing into chicken mixture to thoroughly coat salad with dressing.
- Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.
Nutrition Facts : Calories 187 calories, Carbohydrate 15.8 g, Cholesterol 18.8 mg, Fat 11 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 1.9 g, Sodium 386.5 mg, Sugar 4.7 g
ASIAN CHICKEN SALAD
Make and share this Asian Chicken Salad recipe from Food.com.
Provided by startnover
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the chicken in a ziplock with 2 T sesame oil and 2 garlic cloves. Let marinade for 20 minute.
- Whisk all dressing ingredients together till well incorporated, set aside.
- Place wonton strips onto sprayed baking sheet (or you can just fry them) Bake just till browned at 350° (watch closely).
- Grill chicken breasts till no longer pink. Cool and slice into strips.
- Toss romaine, carrots, cilantro, and onions. Then add chicken, wontons, almonds and mandarin oranges and toss w/ dressing till well coated. Serve.
Nutrition Facts : Calories 561.5, Fat 24.5, SaturatedFat 3.5, Cholesterol 69.1, Sodium 534.1, Carbohydrate 50.3, Fiber 11.3, Sugar 17, Protein 39.2
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