Jenny Craig Recipe Creation: Asian Chicken Mason Jar Salad | No Thanks to Cake
There's something fun (and portable!) about creating salads in mason jars. This Asian-inspired salad made with the Jenny Craig Chicken Sandwich is perfectly prepped the night before for an amazing lunchtime meal!
Ingredients
For the Salad
- 1 Jenny Craig Grilled Chicken Sandwich
- 1 cup butter lettuce
- 1 cup savoy cabbage, sliced thinly
- ⅓ cup cucumber, spiralized
- ⅓ cup carrot, shredded
- ¼ cup golden beets, shredded
- ⅛ cup green onion, sliced
- ⅛ cup edamame
For the Dressing
- 1 packet Jenny Craig Balsamic Dressing
- 1 tsp. fresh ginger, minced
- 1 tsp. reduced sodium soy sauce
- 1 tsp. rice wine vinegar
- 1 pinch crushed red pepper flakes, optional
Instructions
To Make the Dressing
- In a small bowl, combine the balsamic dressing, soy sauce, rice wine vinegar, ginger and crushed red pepper. Whisk to combine. Note: I always add peppers, as I love it spicy; however, leave them out if you prefer.
To Make the Salad
- Cook your chicken sandwich per the package instructions. Remove the chicken breast to a cutting board and dice your chicken into cubes and set aside. Toast your bun to create crunchy croutons. Dice half of the bun after you toast it and reserve for croutons. Feel free to set the other half aside to eat with your meal.
- Begin to load up your mason jar, starting by adding the dressing first.
- Add your bell pepper. Top with your carrots, beets, and edamame next.
- Layer your cucumbers and chicken next.
- Add your greens and top with green onions.
- Stuff some parchment paper in the mouth of your mason jar, creating a pocket for your croutons. This will help assure your croutons don’t get soggy.
- Seal your jar, and store it in the refrigerator until you’re ready to eat it.
- Remove your jar from the fridge, and dump it into a large bowl. Top with croutons and enjoy!
Notes
This recipe was created in partnership with Jenny Craig.