Save The first time I packed this salad for a week of work lunches, I was honestly just trying to avoid the sad desk-eating routine. But something clicked when I shook that deli container and watched the sesame dressing coat every piece of chicken and cucumber like it was meant to be there all along. It became my secret weapon—easy enough to throw together on Sunday, impressive enough to make my coworkers ask for the recipe on Wednesday.
I remember bringing this to a potluck thinking nobody would touch it because everyone else brought casseroles and pasta salads. But it was gone before the main dishes came out, and three people followed me to my car asking if I'd written down the recipe. That's when I realized this isn't just a lunch hack—it's actually something special.
Ingredients
- Cooked chicken breast, 2 cups diced or shredded: Use rotisserie chicken if you're short on time, or poach your own if you want to control the sodium and seasoning from the start.
- Cucumber, 1 large thinly sliced: English cucumbers have fewer seeds and won't weep as much liquid into your dressing over a few days.
- Scallions, 2 thinly sliced: The white and light green parts add bite, while the dark green tops give freshness at the end.
- Carrot, 1 small julienned (optional): A mandoline makes this faster, but a sharp knife and a steady hand work just fine.
- Toasted sesame seeds, 2 tablespoons: Buy them already toasted—it saves a step and the flavor is already right there waiting for you.
- Soy sauce, 3 tablespoons (low sodium preferred): Low sodium lets you taste the other flavors without the dressing becoming a salt bomb.
- Rice vinegar, 1 tablespoon: It's milder than regular vinegar and won't overpower the sesame oil.
- Toasted sesame oil, 1 tablespoon: This is the star—don't skip it and don't buy the cheap stuff because the difference is real.
- Honey or maple syrup, 1 teaspoon: Just enough sweetness to balance the salt and vinegar.
- Fresh ginger, 1 teaspoon grated: Use a microplane and you'll get the best texture without those tough strands.
- Garlic clove, 1 small minced: One clove is plenty because it gets more intense as it sits in the dressing.
- Chili flakes, 1/2 teaspoon (optional): Add them if you like a gentle warmth without real heat.
- Lime juice, from 1/2 lime: Fresh lime is non-negotiable here—it brightens everything at the last second.
Instructions
- Make your dressing first:
- Combine the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, chili flakes, and lime juice in a small jar or bowl and whisk until the honey dissolves. You want it to taste balanced—slightly salty, a bit tangy, a touch sweet. Taste it with a clean spoon and adjust if it needs more lime juice or a pinch more sesame oil.
- Layer everything in your container:
- Start with the chicken at the bottom of your deli container or mason jar, then add the cucumber, scallions, carrot if you're using it, and finish with the sesame seeds on top. Don't mix it yet.
- Pour and seal:
- Pour all that dressing right over the pile, then seal that container tight. No air should be escaping.
- Shake like you mean it:
- Hold it with both hands and shake hard for about 30 seconds until every piece of chicken and vegetable is coated and nothing is sticking to the sides. You'll hear and feel when it's done.
- Eat or store:
- Serve it right away if you want everything crisp, or refrigerate it for up to 24 hours. When you're ready to eat it the next day, shake it again to wake up all those flavors that settled overnight.
Save One Wednesday I grabbed my container from the office fridge and opened it during a stressful meeting, and the smell of that sesame and ginger somehow made everything feel manageable again. Food shouldn't fix your day, but sometimes a really good lunch sure helps.
Why This Shaker Method Works
The magic isn't complicated—it's just that shaking forces the dressing into every crevice and coat, which means you don't need as much dressing to get full flavor coverage. Plus, keeping everything sealed and layered means the chicken stays tender and the cucumber doesn't get mushy from sitting in a pool of liquid. It's actually better-designed than it sounds, which is why it works so well for meal prep.
Playing With Flavor and Texture
Once you have the base down, this salad becomes a canvas. I've added shredded cabbage for extra crunch, sliced bell peppers for sweetness, and even chopped peanuts for richness. Some people throw in fresh cilantro or a sprinkle of black sesame seeds just to change things up. The soy-sesame dressing is forgiving enough to handle whatever vegetables you have on hand.
Making It Your Own
This recipe is designed to be flexible without falling apart. You can use tofu or shrimp instead of chicken, add rice or noodles to make it more substantial, or pile it over greens if you want something lighter. The dressing stays the same and makes any of those variations sing.
- If you love heat, add more chili flakes or a splash of sriracha to your dressing.
- Swap the lime juice for rice vinegar if you want more tang and less citrus bite.
- Make extra dressing—you'll want it for other things like grain bowls or even roasted vegetables.
Save This salad proved to me that meal prep doesn't have to feel like punishment, and that sometimes the simplest ideas become the ones you reach for again and again. Make it once and it becomes automatic.
Recipe FAQ
- → How can I make this salad gluten-free?
Use gluten-free tamari in place of regular soy sauce to maintain the flavor without gluten.
- → Can I substitute the chicken for a vegetarian option?
Cubed tofu works well as a plant-based alternative, absorbing the dressing’s flavors nicely.
- → What is the best way to serve this salad?
Enjoy it directly from the container or pair with jasmine rice or fresh greens for a heartier meal.
- → How long can the salad be stored?
Keep refrigerated for up to 24 hours and shake again before serving to redistribute the dressing.
- → Are there optional ingredients to add crunch?
Thinly sliced bell peppers or shredded cabbage add extra texture and freshness.
- → Can I prepare the dressing ahead of time?
Yes, the soy-sesame dressing can be mixed in advance and stored in a sealed container for up to 3 days.