Pin it I started making this salad on Sundays when I needed something fast for the week ahead. The first time I shook the container, dressing flew everywhere because I forgot to seal the lid properly. Now I double-check every time, and it's become my favorite lunch ritual—no fork needed until I'm ready to eat, just shake and go.
I brought this to a potluck once and someone asked if I bought it from a restaurant. The sesame seeds make it look fancier than the effort required, and the ginger-lime combo wakes up your taste buds without overwhelming the chicken. It's the kind of dish that makes people think you know what you're doing in the kitchen.
Ingredients
- Cooked chicken breast: Rotisserie chicken works perfectly here and saves you from turning on the stove.
- Cucumber: English cucumbers are less watery and stay crisp longer, which matters if you're prepping ahead.
- Scallions: Slice them thin so they distribute evenly and don't overpower the dressing.
- Carrot: Julienned carrots add color and a slight sweetness that balances the salty soy sauce.
- Toasted sesame seeds: These bring a nutty crunch that makes the salad feel complete.
- Soy sauce: Low sodium keeps the dressing from tasting like a salt bomb, especially if you're meal prepping.
- Rice vinegar: It adds brightness without the sharpness of regular vinegar.
- Toasted sesame oil: A little goes a long way, so don't overdo it or the dressing will taste heavy.
- Honey: Just enough to round out the acidity and help the dressing cling to the ingredients.
- Fresh ginger: Grated ginger gives a warm, spicy note that dried ginger can't replicate.
- Garlic: One small clove is enough to add depth without making your breath regrettable.
- Chili flakes: Optional, but they add a gentle heat that grows on you with each bite.
- Lime juice: Freshly squeezed lime brightens everything and makes the dressing taste alive.
Instructions
- Mix the dressing:
- Whisk all the dressing ingredients in a small bowl until the honey dissolves completely. You can also shake them in a jar if you want one less dish to wash.
- Layer the salad:
- Start with the chicken at the bottom of your container, then add cucumber, scallions, carrot, and sesame seeds on top. Layering this way keeps the chicken from getting soggy.
- Add the dressing:
- Pour the dressing over everything, making sure it reaches the bottom layers.
- Seal and shake:
- Close the lid tightly and shake the container hard for about 30 seconds. You'll hear everything mixing inside, and it's oddly satisfying.
- Serve or store:
- Eat it right away or refrigerate for up to 24 hours. Give it another shake before eating to redistribute the dressing.
Pin it I once ate this straight from the container during a work call with my camera off. The crunch of the cucumber and the way the sesame oil coated everything made me forget I was technically multitasking. It's one of those meals that feels like a small win in the middle of a busy day.
What Makes This Salad Different
Most salads need a bowl and utensils to mix properly, but this one lives and dies by the shake. The deli container becomes your mixing tool, and the tight seal means you can toss it in a bag without worrying about leaks. I've taken this on road trips, to the office, even to the park, and it always tastes fresh because the dressing doesn't wilt the vegetables until you're ready.
How to Make It Your Own
If you want more crunch, add shredded cabbage or thinly sliced bell peppers. For a vegetarian version, swap the chicken for cubed tofu that's been pressed and pan-fried until the edges are golden. I've also added a handful of chopped peanuts when I'm craving extra texture, and it turns the salad into something that feels like a deconstructed spring roll.
Storage and Meal Prep Tips
This salad holds up well for about 24 hours, but after that the cucumbers start to release water and dilute the dressing. If you're prepping multiple servings, keep the dressing separate and add it the night before you plan to eat. The chicken and vegetables can sit together for a couple of days without any issues.
- Use containers with silicone seals to prevent any dressing from escaping during transport.
- If you're making this for someone else, write a note to shake before eating so they don't miss the full experience.
- Double the dressing recipe and keep extra in the fridge for quick salads throughout the week.
Pin it This salad taught me that simple ingredients can feel exciting when they're put together the right way. Every time I shake the container, I'm reminded that good food doesn't have to be complicated.
Recipe FAQs
- → How do I prepare the dressing?
Whisk together soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, chili flakes, and lime juice until fully combined.
- → Can the salad be made ahead?
Yes, prepare and refrigerate up to 24 hours in a sealed container. Shake again before serving to redistribute the dressing.
- → What variations can I try?
Substitute tofu for chicken to make it vegetarian, or add bell peppers and shredded cabbage for extra crunch.
- → What tools are needed for assembling?
A deli container or mason jar with a tight lid is essential for shaking and coating the ingredients evenly.
- → Is this dish suitable for gluten-free diets?
Using gluten-free soy sauce (tamari) makes this dish gluten-free. Always verify the labels of all ingredients.