Chicken Salad with Carrot Ginger Dressing

Chicken Salad with Carrot Ginger Dressing

Recipe by: Jennifer @ Savor With Jennifer

Updated 7/12/21

Chicken Salad with Carrot Ginger Dressing
Chicken Salad with Carrot Ginger Dressing

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


PLUS Enter to win the Microplane Jar Lid Grater Set Giveaway as part of our 12 Days of Christmas in July giveaways as well as our 12 Days Grand Prize!

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:

  1. For the Carrot Ginger Dressing, grate the carrot, sweet onion, and ginger into a 16 ounce mason jar using the Fine Jar Grater. 

  2. Add the remaining dressing ingredients to the mason jar and screw on the lid.

  3. Shake for 2-3 minutes until the oil emulsifies.

  4. Divide the dressing into four separate,16-ounce mason jars.

  5. 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.

  6. Screw on the lids tightly and store up to three days in the refrigerator.

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