# Components:
→ Salad
01 - 280 g 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
# Directions:
01 - Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, chili flakes if using, and lime juice until fully blended.
02 - Layer chicken, cucumber, scallions, carrot if using, and toasted sesame seeds in a large mason jar or deli container.
03 - Pour the prepared dressing over the layered ingredients.
04 - Seal the container tightly and shake vigorously for 30 seconds to evenly coat all components.
05 - Enjoy immediately or refrigerate up to 24 hours. Shake again before serving to redistribute the dressing.