Save to Pinterest I started making this salad when I got tired of limp, soggy packed lunches that tasted like regret by noon. One afternoon I grabbed a leftover deli container, tossed in some grilled chicken and cucumbers, dumped a quick sesame dressing on top, and shook it like a cocktail. When I opened it an hour later, everything was coated, crisp, and somehow better than when I packed it. That shake changed my whole meal prep game.
I made this for a friend who was skeptical about eating salad out of a plastic container. After one shake and one bite, she asked me to text her the recipe before she even finished eating. Now she keeps a stack of deli containers just for this salad, and we joke that its the only reason she owns Tupperware.
Ingredients
- Cooked chicken breast: Use leftover grilled or rotisserie chicken to save time, and dice it small enough to mix easily when you shake the container.
- Cucumber: Slice it thin so it stays crisp and absorbs just enough dressing without getting watery.
- Scallions: They add a sharp, fresh bite that balances the richness of sesame oil.
- Carrot: Julienned carrots bring color and a slight sweetness, but you can skip them if youre short on time.
- Toasted sesame seeds: These add nutty crunch and make the whole thing feel more intentional than it actually is.
- Soy sauce: Go for low sodium unless you want to feel like you licked a salt shaker.
- Rice vinegar: It cuts through the sesame oil and keeps the dressing bright instead of heavy.
- Toasted sesame oil: A little goes a long way, this is what makes the salad smell incredible when you open the container.
- Honey or maple syrup: Just a touch to round out the salty and tangy flavors.
- Fresh ginger: Grate it finely so you get flavor in every bite without chunky surprises.
- Garlic: One small clove is enough, raw garlic can overpower if youre not careful.
- Chili flakes: Optional, but they wake up the whole dressing if you like a little heat.
- Lime juice: Freshly squeezed makes all the difference, it brightens everything up at the end.
Instructions
- Mix the dressing:
- Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, chili flakes, and lime juice in a small bowl until smooth. It should smell savory, tangy, and a little sweet all at once.
- Layer the salad:
- Add chicken, cucumber, scallions, carrot, and sesame seeds to your deli container in any order you like. I usually put the chicken on the bottom so it soaks up the dressing first.
- Add the dressing:
- Pour the dressing over everything, then seal the lid tightly. Make sure its on properly or youll have a sesame disaster in your bag.
- Shake it up:
- Hold the container with both hands and shake hard for about 30 seconds. You want every ingredient coated evenly, so dont be shy about it.
- Serve or store:
- Eat it right away or refrigerate for up to a day. Give it another quick shake before you dig in to redistribute the dressing.
Save to Pinterest The first time I brought this to work, a coworker asked if I ordered takeout because it smelled so good. I told her I made it in ten minutes that morning, and she didnt believe me until I showed her the empty deli container. Now half the office keeps jars of sesame dressing in the fridge.
Make It Your Own
You can swap the chicken for tofu, shrimp, or even canned tuna if thats what you have. I once added shredded cabbage and bell pepper when I had extra veggies, and it turned into a whole different salad that was just as good. The dressing works with almost anything crunchy and protein-heavy.
Storage and Portability
This salad was designed to travel. The deli container keeps everything compact, and the tight seal means you can toss it in a bag without worrying about leaks. I usually make two at a time, one for today and one for tomorrow, and they stack perfectly in the fridge.
Serving Suggestions
I eat this straight from the container most days, but sometimes I dump it over a bowl of jasmine rice or a handful of mixed greens to stretch it further. It also works as a side if youre grilling something else for dinner.
- Serve over steamed rice for a more filling meal.
- Add extra greens like spinach or arugula for more volume.
- Pair with crispy wonton strips for added texture.
Save to Pinterest This salad proved to me that meal prep doesnt have to mean sad containers of bland food. Sometimes all you need is a good shake and a dressing that actually tastes like something.
Recipe Questions
- → How do I prepare the soy-sesame dressing?
Whisk together soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, chili flakes (optional), and lime juice until well combined.
- → Can I make this dish ahead of time?
Yes, you can assemble and refrigerate it for up to 24 hours. Shake well before serving to redistribute the dressing.
- → What are good ingredient substitutions?
Rotisserie chicken works well for convenience. For a vegetarian option, substitute diced tofu for chicken. Adding bell peppers or shredded cabbage boosts crunchiness.
- → How do I get the best texture for the salad?
Use tender cooked chicken and crisp, thinly sliced cucumbers and scallions. Tossing everything in a jar or container and shaking ensures even coating and freshness.
- → Is this suitable for gluten-free diets?
Yes, by using gluten-free tamari in place of regular soy sauce, this dish can be made gluten-free. Always check labels for allergens.