ASIAN CHICKEN CRUNCH MASON JAR SALAD

I love ordering an Asian salad when we go to a restaurant, so I decided to recreate a very simple version at home. I used the breast meat of a Costco Rotisserie Chicken, this makes it even easier and I can use the dark meat for another meal later in the week.

I topped the salad with the crunchy chow mein noodles and Asian sesame dressing. I add these ingredients on the day that I eat the salad.

If you are new to the whole mason jar salad thing, the basic premise is that you layer according to bulk. I know someone is going to say, wait, where is the dressing? Well, I’m self admittedly a dressing snob. I don’t love my dressing mixed all over my salad. Instead I typically like to dip it on the side. BUT if you are a major dressing lover, add your dressing to the bottom of the jar first.

This is the order of operations that I follow for a Mason Jar Salad:

• BOTTOM LAYER - Dressings, Bulky Vegetables (carrots, broccoli, bell peppers, firm tomatoes), Beans

• BOTTOM MIDDLE LAYER - Eggs, Soft Vegetables (mushrooms, diced tomatoes, olives, corn), Soft and/or Dried Fruits (mandarins, berries, etc.)

• TOP MIDDLE LAYER - Cheese, Protein (Chicken, Bacon, Ground Meat), Nuts, Seeds

• TOP LAYER - Salad of Choice (Spinach, Arugula, Mixed Greens, Romaine, Coleslaw, etc.), Croutons

I usually decide on 1 type of salad to make for the week, eat the same one every day, then switch it up for the next week. This way I’m only buying the ingredients for 1 salad recipe each week and utilizing produce and resources well.

I pack them all in these 22 ounce mason jars and use these airtight lids to seal them. Everything goes in the dishwasher and will be ready to pack a new salad in on Sunday night!