Save I used to pack lunch the night before and open a sad container of limp lettuce by noon. Then a coworker showed me her deli container method: everything stacked dry, dressing on top, shake right before eating. The first time I tried it with leftover chicken and whatever vegetables I had, I was stunned by how fresh it stayed. No soggy greens, no separation, just crisp cucumbers and juicy chicken in every bite.
I started making this every Sunday night after realizing I was spending too much on takeout salads that never tasted as good as they looked. My friend came over once and watched me layer everything into the containers, then laughed when I shook one like a cocktail shaker. She tried it and immediately texted me later asking for the dressing ratio. Now we both bring these to work and compare whose cucumbers stayed crispiest.
Ingredients
- Cooked chicken breast, diced or shredded: Rotisserie chicken is my go-to shortcut, but any leftover cooked chicken works beautifully and saves you from turning on the stove.
- Cucumber, thinly sliced: English cucumbers have fewer seeds and stay crunchy longer, though regular ones work fine if you scoop out the watery center.
- Scallions, thinly sliced: They add a sharp, fresh bite without the harshness of raw onion, and the green parts look gorgeous against the other ingredients.
- Carrot, julienned: Optional but adds a sweet crunch and bright color; I use a peeler to make thin ribbons when I am feeling lazy.
- Toasted sesame seeds: These bring a nutty richness and a little crunch that makes every bite more interesting.
- Soy sauce: Low sodium keeps the dressing from overpowering everything, and you can always add more salt but you cannot take it away.
- Rice vinegar: It has a milder, slightly sweet acidity compared to other vinegars and plays so well with sesame oil.
- Toasted sesame oil: A little goes a long way; this is what gives the dressing that deep, roasted flavor you cannot fake with regular oil.
- Honey or maple syrup: Just a teaspoon balances the salty and sour notes without making the dressing taste like dessert.
- Fresh ginger, grated: The zing of fresh ginger is irreplaceable; jarred stuff tastes flat and bitter in comparison.
- Garlic clove, minced: One small clove is enough to add depth without making your breath unbearable for the rest of the day.
- Chili flakes: Optional, but a pinch wakes up the whole dressing if you like a little heat lingering on your tongue.
- Lime juice: Half a lime adds brightness and cuts through the richness of the sesame oil in a way that feels almost tropical.
Instructions
- Mix the dressing:
- Whisk everything together in a small jar or bowl until the honey dissolves and the mixture looks glossy and unified. Taste it and adjust; sometimes I add a few more drops of lime if it feels too heavy.
- Layer the salad:
- Start with the chicken at the bottom of your deli container, then add cucumber, scallions, carrot if using, and finish with sesame seeds on top. The order matters because you want the sturdiest ingredients taking the dressing hit first.
- Pour and seal:
- Drizzle the dressing over everything, close the lid tightly, and give it a good shake for about thirty seconds. You will hear everything tumbling around, and that is exactly what you want.
- Serve or store:
- Eat it right away or tuck it in the fridge for up to a day. If you wait, shake it again before opening so the dressing coats everything fresh.
Save The first time I brought this to a potluck, someone asked if I ordered it from a restaurant. I shook my head and admitted I just threw it together in a plastic container the night before. She looked at me like I had revealed a magic trick, and honestly, that is what it feels like every time I open one of these at my desk and it tastes just as good as it did fresh.
Make It Your Own
Once you get the hang of the shake method, you can swap in whatever vegetables you have lingering in the crisper drawer. I have used shredded cabbage, thinly sliced bell peppers, snap peas, and even leftover edamame. The dressing is forgiving enough to handle almost anything crunchy and fresh, and it never gets boring because you are always changing the supporting cast around the chicken.
Storing and Reheating
This salad is meant to be eaten cold, so there is no reheating involved. If you make it the night before, keep it sealed in the fridge and shake it hard right before eating so the dressing redistributes. I have pushed it to a day and a half and it still tasted great, but after that the cucumbers start to weep and lose their snap.
Serving Suggestions
I usually eat this straight out of the container with a fork, but it is also wonderful spooned over a bowl of warm jasmine rice or piled onto a bed of mixed greens. Sometimes I add crispy wonton strips on top right before eating, or tuck it into a whole wheat wrap with extra scallions and a smear of sriracha mayo.
- Serve it over steamed rice for a more filling meal that soaks up every drop of dressing.
- Add crispy noodles or crushed peanuts on top for extra texture right before you eat.
- Pair it with a side of miso soup or a simple cucumber sunomono for a light, balanced lunch.
Save This salad taught me that meal prep does not have to mean sad, mushy food in divided containers. Sometimes the simplest trick, a tight lid and a good shake, is all you need to eat something that feels bright and intentional even on the busiest days.
Recipe FAQ
- → What type of container works best for shaking?
A large deli container or a mason jar with a tight-fitting lid ensures easy mixing without spills.
- → Can I prepare the dressing in advance?
Yes, the soy-sesame dressing can be mixed beforehand and stored in the fridge to deepen the flavors.
- → How can I add more crunch to the dish?
Incorporate thinly sliced bell peppers or shredded cabbage to enhance the texture and freshness.
- → Is it possible to substitute chicken with plant-based options?
Cubed tofu works well as a protein alternative while maintaining the dish’s flavor profile.
- → What is a good side to serve with this dish?
Jasmine rice or fresh greens pair nicely, making the meal more filling and balanced.