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.
Ingredients
- 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
Instructions
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.
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;
