Asian Chicken Mason Jar Salads

These easy asian chicken mason jar salads with sweet ginger-sesame dressing and rotisserie chicken will be your new go-to lunch on busy weekdays. Prep them in advance with sweet carrots, spicy bell peppers, and cashew nuts. It only takes 25-minutes for four!

Why You’ll Love These Chicken Mason Jar Salads

This quick salad with crunchy veggies and homemade dressing is proof that work-lunches don’t have to be boring.

• Great for meal preps. Make 1-2 batches so you have lunch for the week ready before it’s even started.
• Simple. Whisk the dressing, mix the greens, and fill the jars. That’s it!
• Grab-and-go. Throw it into your bag on your way out to work.
• Perfect for leftovers. Add leftover veggies or grilled chicken and this salad will be just as yummy.

What You’ll Need

The sweet-and-savory dressing with hints of Sriracha is everyone’s favorite part of the salad. Scroll to the recipe card at the bottom of the post for exact quantities.

For the Salad

• Snap peas – Green beans work too.
• Carrots – Chopped baby carrots are a great option.
• Red pepper – Use any color of bell pepper.
• Cucumber – I prefer Persian cucumbers. If you use regular ones, remove the seeds.
• Napa cabbage – Make sure it’s well rinsed.
• Baby spinach – You can use regular spinach if you chop it roughly.
• Rotisserie chicken – You can keep the skin on or remove it.
• Cashews – Pecans, walnuts, and almonds are good swaps.
• Green onions – Feel free to use chopped chives.

For the Dressing

• Soy sauce – I prefer low-sodium soy sauce. Reduce the amount if you use regular.
• Rice vinegar – Mirin is a good swap.
• Toasted sesame oil – Peanut oil works too.
• Canola oil – Vegetable oil is okay as well.
• Sriracha sauce – You can swap it for 1/4-1/2 teaspoon chili oil.
• Fresh ginger – Feel free to use ground ginger.
• Garlic – Avoid garlic powder because it’ll make the dressing grainy.
• Fresh cilantro – Thai basil is a wonderful swap.
• Honey – You can use agave nectar instead.
• Sesame seeds – Use black or white sesame.

How to Make Asian Chicken Mason Jar Salads

It’s just like making a regular salad but you pack it into jars for convenience. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Make the dressing. Whisk the dressing ingredients in a bowl until well combined. Set it aside.
• Toss the greens. Mix the cabbage and spinach in a large bowl.
• Assemble them. Add the ingredients to each jar in the following order: 3 tablespoons dressing, 1/3 cup snap peas, 1/4 cup carrots, 1/3 cup cucumbers, 1 cup mixed greens, 1/2 cup chicken, 1/4 cup cashews, and a sprinkle of green onions.
• Serve. Dig in immediately or refrigerate the salads until ready to serve.

Tips for Success

The most important thing is adding the ingredients in the right order. Other than that, you can cut a few corners!

• Use store-bought dressing. If you’re in a rush, use your favorite Asian-style vinaigrette dressing so you don’t sacrifice any flavor.
• Keep the order. Don’t change the order in which ingredients are added to the jars so that the veggies stay crunchy.
• Hold the cashews. Add the cashews until right before serving to keep them from softening in the fridge.
• Use leftovers. Slice up leftover grilled chicken or Sesame Lime Chicken and add it to the salad instead of rotisserie chicken.
• Add more veggies. Use up whatever veggies you have in the fridge like broccoli florets, sweet corn, mushrooms, etc.

Mason Jar Salad Variations

Make it vegan, use turkey, or swap the greens!

• Make it plant-based. Swap the chicken for tofu, the soy sauce for tamari, and the honey for agave nectar to make this recipe 100% vegan.
• Swap the greens. Change the Napa cabbage for purple cabbage, the spinach for lettuce or kale, or swap it all for your favorite salad mix.
• Add noodles. Prepare rice noodles according to package instructions and roughly chop them. Add them to the jars to make the salads extra hearty.
• Use turkey. Sliced grilled turkey is a great alternative to chicken.

Serving Suggestions

Each of these mason jar salads is a great lunch on its own. It’s got protein and lots of veggies to keep you full all day. If you want to pair it with other dishes, go for Asian-inspired recipes. Try it with my Asian Noodle Salad or Crispy Asian Brussel Sprouts. Potstickers are amazing with the salad too.

Proper Storage

Refrigerate leftover salads for up to 4 days. Don’t store them longer than this to keep the cabbage and spinach from wilting or becoming bitter. It should be eaten straight out of the fridge so there’s no reheating involved.

More Easy Salads

• Southwestern Cobb Wedge Salad with Poblano Dressing
• Farro Arugula Strawberry Chicken Salad
• Summer Detox Salad with Citrus Basil Vinaigrette
• 10 Minute Easy Asian Cucumber Salad Recipe (Dairy Free)
• Kale Salad with Cranberries

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