Deli Container Shaker Chicken (Print Version)

Protein-packed chicken and cucumber mix combined with a flavorful soy-sesame dressing.

# What You’ll Need:

→ Salad

01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 large cucumber, thinly sliced
03 - 2 scallions, thinly sliced
04 - 1 small carrot, julienned (optional)
05 - 2 tablespoons toasted sesame seeds

→ Soy-Sesame Dressing

06 - 3 tablespoons low sodium soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon toasted sesame oil
09 - 1 teaspoon honey or maple syrup
10 - 1 teaspoon fresh ginger, grated
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon chili flakes (optional)
13 - Juice of 1/2 lime

# How to Make It:

01 - Whisk together soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, optional chili flakes, and lime juice in a small bowl or jar until combined.
02 - Layer cooked chicken, sliced cucumber, scallions, optional carrot, and toasted sesame seeds in a large deli container or mason jar.
03 - Pour the dressing over the layered ingredients in the container.
04 - Secure the lid tightly and shake vigorously for 30 seconds to evenly coat all ingredients.
05 - Serve immediately or refrigerate up to 24 hours. Shake well before serving to redistribute dressing.

# Additional Tips::

01 -
  • It's genuinely delicious cold, which means you're not sacrificing flavor for convenience like so many meal-prep salads do.
  • The shake-and-serve method makes it feel playful, not like eating straight from a plastic container.
  • Packed with protein and prepared in under thirty minutes, it's the salad that actually fills you up.
02 -
  • Don't skip mincing the ginger fine—I once added it in small chunks and spent lunch fishing them out, learning the hard way that proper knife work changes everything.
  • The sesame seeds stay crispest if you add them right before serving, so if you're meal prepping, store them separately and shake them in when you eat.
03 -
  • Make the dressing the night before if you can—the flavors meld overnight and taste more cohesive by lunch the next day.
  • If you're cooking chicken specifically for this, slightly undercook it by a minute or two so it stays tender even after sitting in dressing; it continues cooking as it cools.
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