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Photo of Shellie's salad jars by WW

Shellie's salad jars

Total Time
40 min
20 min
20 min
This recipe was created for our WW Live Cooking @ Home event with Shellie.


White sugar

2 tsp

Soy sauce

1 tbs

Rice wine vinegar

1 tbs


1 clove(s), finely grated

Fresh ginger

2 tsp, finely grated

Skinless chicken breast

500 g, sliced into 2cm pieces

Lebanese cucumber

1 medium

97% fat-free mayonnaise

¼ cup(s), (75g)

Brown basmati rice, boiled

2 cup(s), (340g)

Baby spinach

2 cup(s), (40g)

Vegetable slaw, without dressing

1 cup(s), (100g)

Edamame beans

1 cup(s), (shelled), (190g)


1 medium, halved, stone removed, sliced

Red onion

1 small, finely grated

Sesame seeds

2 tbs, (black variety)


  1. Pre-heat oven to 180°C. Line baking tray with non-stick liner or baking paper.
  2. To make marinade, mix sugar, soy sauce, rice wine vinegar, garlic and ginger in a medium bowl. Add chicken pieces and set aside to marinate for 10 minutes.
  3. Place chicken and marinade on prepared baking tray and bake for 15-20 minutes, or until cooked through and golden.
  4. Meanwhile, slice cucumber into thin ribbons using a vegetable peeler (or thinly slice using a sharp knife).
  5. Layer mayonnaise, cooked chicken, cucumber, vegetable slaw, rice, edamame, red onion and spinach in jars. Place lid on and secure.
  6. To serve, turn out into bowl and toss to coat in dressing. Add avocado and sprinkle with sesame seeds.


TIPS: Refrigerate for up to 4 days. Glass jars are better for longer storage. For extra spice add 1/8 tsp chilli flakes. Marinade chicken for up to 2 hours for more intense flavour. Layer jar with wet ingredients at the bottom and dry ingredients at the top.