Save to Pinterest There's something almost meditative about shaking a deli container full of salad and watching all the pieces tumble together in that perfect soy-sesame coating. I discovered this recipe on a particularly hectic Tuesday when I needed lunch that didn't feel like an afterthought, something that would taste just as good at noon as it would sitting in my work fridge for three hours. The magic happens in that jar—crisp cucumber, tender chicken, and that umami-rich dressing that somehow tastes even better the next day.
I made this for my friend Sarah when she mentioned offhandedly that she was tired of sad desk lunches, and watching her eyes light up when she tasted it—that unexpected depth from the ginger and sesame—made me realize this wasn't just convenient, it was genuinely craveable. Now whenever I pack my own, I find myself looking forward to lunch instead of just getting through it.
Ingredients
- Cooked chicken breast, 2 cups diced or shredded: Use rotisserie if you're short on time—nobody needs to boil chicken when you're after a quick meal, and honestly the slight char from the rotisserie adds flavor you can't get at home.
- Large cucumber, thinly sliced: The thinner you slice it, the more it softens slightly in the dressing without getting mushy, creating that perfect textural balance.
- Scallions, 2 thinly sliced: They brighten everything up, adding a subtle onion bite that keeps the whole thing from feeling heavy.
- Small carrot, julienned (optional): If you have time, this adds a gentle sweetness and that satisfying crunch that makes you feel like you're eating something intentional.
- Toasted sesame seeds, 2 tablespoons: Toast them yourself if you can—the difference between raw and toasted is the difference between a salad and a dish worth looking forward to.
- Soy sauce, 3 tablespoons (low sodium preferred): Low sodium lets you taste everything else in the dressing instead of just salt, which is worth the small effort of reading a label.
- Rice vinegar, 1 tablespoon: This gentle acidity is what makes the dressing sing without overpowering the vegetables.
- Toasted sesame oil, 1 tablespoon: Use the real thing—it's expensive for a reason, and a little goes a long way.
- Honey or maple syrup, 1 teaspoon: Just enough to round out the sharp edges and tie all the flavors together.
- Fresh ginger, 1 teaspoon grated: This is non-negotiable—it's what transforms a basic salad into something memorable.
- Garlic clove, 1 small minced: Fresh garlic minced fine will distribute evenly through the dressing, unlike powder which sits on the bottom.
- Chili flakes, 1/2 teaspoon (optional): A whisper of heat that doesn't announce itself but makes you want another bite.
- Lime juice, 1/2 lime: Fresh lime at the end adds brightness that bottled juice can't quite capture.
Instructions
- Build your dressing foundation:
- Combine the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, chili flakes, and lime juice in a small bowl or jar, whisking until the honey dissolves completely. You want this emulsified enough that it clings to the vegetables rather than pooling at the bottom.
- Layer with intention:
- In a deli container or mason jar with a tight-fitting lid, begin with the chicken, then add cucumber, scallions, carrot if using, and finish with sesame seeds on top. This ordering means the seeds stay visible and crispy until the moment you shake.
- Introduce the dressing:
- Pour that golden dressing right over everything, not gradually but all at once so you can see it start to coat the ingredients immediately.
- The ritual of the shake:
- Seal that container and shake vigorously for a full thirty seconds, feeling the contents tumble and coat evenly. This is satisfying, and it's also essential—those thirty seconds are what make each bite consistent.
- Know when to serve:
- Eat immediately if you crave maximum crunch, or refrigerate for up to twenty-four hours if you prefer softer, more marinated vegetables. Either way, shake again before eating to redistribute the dressing.
Save to Pinterest There's a moment that happens almost every time I eat this—usually around the third bite—when I pause and think, 'this is exactly what I needed.' That's when I know a recipe has moved from convenient to cherished, from something I made because I had to into something I make because I genuinely want to.
Why This Works for Real Life
This salad exists in that sweet spot between healthy and actually craveable, which is where most meal prep fails. The soy-sesame dressing does the work that bland vinaigrettes never could—it makes you feel like you're eating something intentional and delicious rather than something you're forcing down for nutrition. And the shaking method? It's therapeutic in a way that sitting with a bowl of sad desk lettuce absolutely is not.
Variations Worth Trying
Once you've made this a few times, you'll start seeing possibilities everywhere. I've thrown in shredded cabbage when I had it, added bell pepper for sweetness, and even tried tofu instead of chicken when I was experimenting with different proteins. The beauty of the format is that the dressing carries everything—change the vegetables and you're still eating something cohesive and delicious.
Container Matters More Than You Think
There's something about the right container that makes meal prep feel less like a chore and more like self-care. A mason jar with a proper seal and a deli container that snaps shut tightly both work beautifully, keeping everything fresh and shielding your work bag from dressing leaks. I learned this the hard way during the dark times when I used flimsy containers and spent my afternoon explaining sesame oil stains to my colleagues.
- A tight seal is non-negotiable—loose lids mean separated ingredients by lunchtime.
- Clear containers let you see what you're eating, which somehow makes the whole thing feel more appetizing than opaque packaging.
- If you're using mason jars, burp them gently when you first store them to prevent pressure buildup from the shaking.
Save to Pinterest This salad reminds me why simple food done well is always worth the small effort. It's become one of those recipes I return to constantly, not because it's fancy or complicated, but because it delivers exactly what it promises—delicious, nourishing, and genuinely good.
Common Recipe Questions
- → Can I prepare this salad in advance?
Yes, it can be refrigerated for up to 24 hours. Shake well before serving to redistribute the dressing evenly.
- → What can I substitute for chicken to make it vegetarian?
Use cubed tofu for a protein-rich vegetarian alternative that pairs well with the soy-sesame dressing.
- → Are there any suggested add-ins for extra crunch?
Sliced bell peppers or shredded cabbage add a nice crunch and complement the salad's texture.
- → Is this dish suitable for a dairy-free diet?
Yes, all ingredients used are free from dairy, making it suitable for dairy-free diets.
- → What is the best container to use for shaking the salad?
A deli container or a large mason jar with a tight-fitting lid works best for mixing and shaking the ingredients thoroughly.