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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.
Ingredients for mason jar salads.

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.
Angled photo of mason jar salads.

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.
Overhead photo of the salad with 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

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Landscape photo of mason jar salads.

Asian Chicken Mason Jar Salads

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  • Author: Krista @ JoyfulHealthyEats.com
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4 salads 1x
  • Category: Salads
  • Method: Countertop
  • Cuisine: American


This asian chicken mason jar salads recipe is the perfect lunch idea. It’s loaded with veggies, rotisserie chicken, and a sesame dressing.


  • 1 1/3 cup snap peas, halved
  • 1 cup grated carrots
  • 1 red pepper, julienned
  • 1 1/3 cups cucumber, thinly sliced
  • 2 cups of thinly sliced napa cabbage
  • 2 cups baby spinach, sliced
  • 2 cups shredded rotisserie chicken
  • 1 cup whole unsalted cashews
  • 2 tablespoons sliced green onions

Sesame Dressing:

  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 1/2 tablespoons toasted sesame oil
  • 1 tablespoon canola oil
  • 1 teaspoon sriracha sauce
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove, minced
  • 2 tablespoons diced fresh cilantro
  • 1 tablespoons honey
  • 1 teaspoon sesame seeds
  • 4 large mason jars (64 oz.)


  1. In a medium bowl add soy sauce, rice vinegar, toasted sesame oil, canola oil, sriracha sauce, minced ginger, minced garlic, cilantro, honey, and sesame seeds. Using a whisk mix together until oil and vinegar are combined.
  2. In a large bowl add napa cabbage and spinach together. Toss to combine.
  3. Assemble Mason Jar Salads in this order: 3 tablespoons of dressing, 1/3 cup of snap peas, 1/4 cup grated carrots, 1/3 cup cucumbers, 1 cup of cabbage/spinach mixture, 1/2 cup rotisserie chicken, 1/4 cup cashews, and a sprinkle of green onions. Serve or cover and serve later.


  • Serving Size: 1 large mason jar
  • Calories: 524
  • Sugar: 15 g
  • Sodium: 1361 mg
  • Fat: 33 g
  • Saturated Fat: 5 g
  • Carbohydrates: 39 g
  • Fiber: 5 g
  • Protein: 28 g
  • Cholesterol: 25 mg

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11 comments on “Asian Chicken Mason Jar Salads”

  1. Avatar photo
    Cookin Canuck

    That dressing sounds like something I could easily become obsessed with, too. These pretty salads would be fantastic for summer picnics!

  2. Avatar photo
    Ashlyn @ Belle of the Kitchen

    I love mason jar salads! That dressing sounds sooooo good! I’ll have to add this to my meal plan!

  3. Avatar photo
    Amy @ Two Healthy Kitchens

    This looks so delicious – and so beautiful! I love all the layers of colors! This would be so perfect for a summer party or cookout!

  4. Avatar photo
    Dorothy at Shockingly Delicious

    I love these mason jar salads to make for the week for lunch. I haven’t tried this Asian inspired one yet. It is definitely going in the rotation!