Sesame Chicken Mason Jar Salad

I enjoy recipes that are flexible with ingredients you already have in your kitchen—and most of these ready-to-go mason jar salads are no exception.

Tips: Use a wide-mouth, 16-ounce mason jar (or other tall glass or plastic container with tight lid).

  • Put the dressing in first, to avoid a soggy salad.
  • Pile in individual ingredients, in the order listed—hardy vegetables or proteins on the bottom, delicate leaves and seeds on top.
  • You can store the salad for 1-2 days.
  • When ready to eat, shake and tumble jar until contents are mixed, and enjoy! Eat it straight from the jar (great for a picnic!) or pour into a bowl.



Prep Time:

20 minutes


  • 2 Tablespoons sesame-ginger dressing
  • ½ cup chopped red cabbage
  • ½ cup chopped cooked chicken (or canned chicken/tuna)
  • 2 tablespoon edamame (if using frozen, thaw first)
  • ¼ cup shredded carrots
  • ½ cup cooked quinoa


  • In a 16-ounce mason jar, layer ingredients in the following order: dressing, cabbage, chicken, edamame, carrots, and quinoa.

  • Screw on lid and refrigerate.

  • When ready to eat, shake jar until contents are mixed and enjoy.