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This vibrantly colorful and healthy make-ahead salad is sure to become a go-to weekday lunch, though it's pretty enough to serve to guests. Fresh ginger gives a pleasant bite to the toasted sesame salad dressing, which is inspired by the dressings served at Japanese hibachi restaurants.


4 servings
  • ½ cup low fat mayonnaise
  • 3 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium tamari (see Tip) or soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 3 cups shredded cooked chicken
  • 1 cup chopped red bell pepper
  • 3 cups thinly sliced red cabbage
  • 1 cup shredded carrot
  • 4 cups packed chopped kale
  • 4 tablespoons lightly salted pepitas


1. Whisk low fat mayonnaise, vinegar, tamari (or soy sauce), oil, garlic and ginger in a small bowl.
2. Divide the dressing among 4 quart-size mason jars. Add layers of chicken, bell pepper, cabbage, carrot and kale.
3. To serve, shake the salad until evenly coated with dressing. Top with pepitas.
    • Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

    Nutrition information

    • Per serving: 
    • 315 calories
    • 18 g fat
    • 4 g fiber
    • 12 g carbohydrates
    • 37 g protein;

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