Save I stumbled on this recipe during a week when I had zero time and even less inspiration. I'd just bought a rotisserie chicken and had a drawer full of wilting vegetables that needed rescuing. Someone online mentioned shaking salads in deli containers, and I thought, why not? That first shake felt ridiculous, but when I opened the lid and saw everything glossy and perfectly coated, I was hooked. Now I make two at a time every Sunday and stash them in the fridge, ready to grab when lunch becomes an afterthought.
The first time I brought this to work, a coworker watched me shake the container like a cocktail and asked if I'd lost it. I handed it over after plating mine, and she came back an hour later asking for the recipe. Now we both show up on Mondays with identical deli containers, and it has become this unspoken ritual. There is something about food that travels well and tastes better than anything from the cafe downstairs.
Ingredients
- Cooked chicken breast, diced or shredded: Rotisserie chicken is your best friend here. It saves time and adds a subtle roasted flavor that plain poached chicken just cannot match.
- Cucumber, thinly sliced: Use a English cucumber if you can. The skin is thinner, the seeds are smaller, and it stays crisper longer in the dressing.
- Scallions, thinly sliced: Both the white and green parts bring a mild sharpness that does not overpower. I slice them on a bias because it looks nicer and releases more flavor.
- Carrot, julienned: Optional, but it adds color and a slight sweetness that balances the salty dressing. I use a julienne peeler to make it fast.
- Toasted sesame seeds: Do not skip toasting them. It takes two minutes in a dry pan and the nutty aroma it releases is worth every second.
- Soy sauce: Low sodium is key unless you want to feel like you licked a salt lick. I learned this the hard way after my first batch was borderline inedible.
- Rice vinegar: It is gentler than white vinegar and has a faint sweetness that rounds out the dressing without any harshness.
- Toasted sesame oil: A little goes a long way. Too much and it tastes like you are chewing on a bottle of oil. One tablespoon is the sweet spot.
- Honey or maple syrup: This tiny bit of sweetness keeps the acidity in check and helps the dressing cling to everything.
- Fresh ginger, grated: I use a microplane. Fresh ginger has this bright, almost floral heat that ground ginger just cannot replicate.
- Garlic clove, minced: One small clove is enough. Raw garlic can be aggressive, so if you are sensitive, use half.
- Chili flakes: Optional, but I always add them. They give a gentle warmth without making it spicy.
- Lime juice: Freshly squeezed. It brightens everything and cuts through the richness of the sesame oil.
Instructions
- Mix the dressing:
- Whisk everything together in a small jar or bowl until the honey dissolves and the mixture looks glossy. If you are using a jar, just close the lid and shake it hard for ten seconds.
- Layer the salad:
- Start with the chicken at the bottom of your deli container, then add cucumber, scallions, carrot, and sesame seeds on top. Layering keeps the cucumbers from getting soggy too fast.
- Add the dressing:
- Pour it right over the top. Do not worry about spreading it around yet.
- Shake it:
- Close the lid tight and shake the container like you are trying to wake it up. Thirty seconds of vigorous shaking coats everything perfectly and honestly feels a little therapeutic.
- Serve or store:
- Eat it right away or tuck it in the fridge for up to a day. Give it another quick shake before you dig in to bring the dressing back to life.
Save One night I made this after a long day and ate it straight from the container while standing at the counter. My husband walked in, grabbed a fork, and we just shared it in silence. No plates, no fuss, just good food after a hard day. That is when I realized this recipe is not just practical. It is comfort that fits in a plastic tub.
Make It Your Own
I have tried this with shredded cabbage, thinly sliced bell peppers, and even snap peas when I had them on hand. All of them worked. If you are vegetarian, swap the chicken for pressed and cubed tofu. I pan fry it first to get the edges golden, and it soaks up the dressing like a sponge. You can also toss in some cooked edamame for extra protein and a pop of green.
Storage and Meal Prep
This salad is happiest when eaten within 24 hours, but I have pushed it to two days and it was still good. The cucumbers lose a little crunch, but the flavor stays bright. If you are making multiple servings, use individual deli containers so you can grab and go. I line them up in the fridge on Sunday and it feels like I have my life together, even when I definitely do not.
Serving Suggestions
I love this on its own, but sometimes I will scoop it over a bowl of warm jasmine rice or a handful of mixed greens to make it more filling. It also works as a topping for rice paper rolls if you are feeling ambitious.
- Serve it with a side of miso soup for a light, balanced meal.
- Pack it with some rice crackers or seaweed snacks for extra crunch.
- Double the dressing and use the leftovers on roasted vegetables or grain bowls later in the week.
Save This is the kind of recipe that does not ask much of you but gives back more than you expect. Keep a few deli containers around, and you will always have lunch handled.
Recipe FAQs
- → What is the best way to prepare the dressing?
Whisk soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, chili flakes, and lime juice until well combined for a balanced, savory dressing.
- → Can I make this salad ahead of time?
Yes, assemble the ingredients in a jar and refrigerate up to 24 hours. Shake well before serving to redistribute the dressing.
- → What can I add for extra crunch?
Thinly sliced bell peppers or shredded cabbage provide additional texture and freshness.
- → Is there a vegetarian alternative?
Substitute cubed tofu in place of chicken for a satisfying plant-based option.
- → How should I serve this salad for a heartier meal?
Serve over jasmine rice or a bed of fresh greens to add substance and variety.