Chicken Salad with Carrot Ginger Dressing
Recipe by: Jennifer @ Savor With Jennifer
This mason-jar salad is full of your favorite Japanese restaurant, side-salad flavors. Made with rotisserie chicken and an easy, scratch-made dressing, this healthy salad is refreshing, perfect for meal prep, lunch on the go, or a simple supper!
Equipment used: Microplane Jar Lid Etched Graters, Ribbon and Fine 16 ounce, wide-mouth mason jars
Makes12 ounces of dressing
Preparation Time15 min
Ingredients
- Carrot Ginger Dressing Ingredients
- 4 ounces carrot, peeled and grated with the Fine Jar Grater
- 2 tablespoons sweet onion, peeled and grated with the Fine Jar Grater
- 2 tablespoons ginger, peeled and grated with the Fine Jar Grater
- 1 1/2 tablespoon honey
- 1/3 cup rice vinegar
- 2/3 cup extra virgin olive oil
- 1/2 teaspoon sesame seed oil
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Salad Ingredients:- 2 cups rotisserie chicken, chopped
- 2 cups romaine lettuce, chopped
- 2 cups iceberg lettuce, chopped
- 1 cup carrot, peeled and grated with Ribbon Jar Grater
- 1/2 cup red onion, peeled and sliced
- 3 green onions, sliced
- 1/4 cup cilantro leaves
- 1/4 cup cashew halves
Directions:
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For the Carrot Ginger Dressing, grate the carrot, sweet onion, and ginger into a 16 ounce mason jar using the Fine Jar Grater.
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Add the remaining dressing ingredients to the mason jar and screw on the lid.
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Shake for 2-3 minutes until the oil emulsifies.
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Divide the dressing into four separate,16-ounce mason jars.
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Divide and add the chopped chicken to each jar, followed by the lettuces, red onion, carrots grated with the ribbon grater, green onions, cilantro, and cashew halves.
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Screw on the lids tightly and store up to three days in the refrigerator.
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