Save I started making this salad after forgetting my lunch at home one too many times and discovering the genius of the deli container. One afternoon, I grabbed a leftover rotisserie chicken, a sad-looking cucumber from the crisper, and whatever condiments I could find. I shook it all together in an old takeout container, and honestly, it tasted better than anything I could have bought. Now I keep these prepped in my fridge every Sunday, and my coworkers have stopped asking why I'm always shaking my lunch like a maraca. It's become my secret weapon against the 2 p.m. slump.
I made this for a picnic once, and my friend asked if I'd bought it from some trendy grain bowl place downtown. I just laughed and showed her the deli container I'd gotten free with my last soup order. She couldn't believe something that simple could taste so balanced and fresh. We sat on the grass, shaking our containers in unison, and she made me text her the recipe before we even finished eating.
Ingredients
- Cooked chicken breast: The protein base that makes this a real meal. I usually poach mine with a little salt and ginger, but rotisserie chicken works just as well and saves you 15 minutes.
- Cucumber: Adds that cool, crisp snap that keeps the salad from feeling heavy. I slice mine thin so every piece gets coated in dressing.
- Scallions: A mild, fresh bite that doesn't overpower the sesame. I've learned to slice them on an angle because it looks nicer and they mix in better.
- Carrot: Optional, but the julienned strips add a little sweetness and a pop of color. Sometimes I skip it if I'm in a rush.
- Toasted sesame seeds: They add a nutty crunch and make the whole thing feel more intentional. I keep a jar of pre-toasted ones just for this.
- Soy sauce: The salty backbone of the dressing. Low sodium is key unless you want to feel like you licked the ocean.
- Rice vinegar: Brings the brightness that balances out the sesame oil. Don't skip it or the dressing will taste flat.
- Toasted sesame oil: This is what makes people ask what's in it. A little goes a long way, so don't overdo it or it gets bitter.
- Honey: Just a touch to round out the tang and tie everything together. Maple syrup works too if that's what you have.
- Fresh ginger: I grate mine on a microplane and it melts right into the dressing. Adds warmth without any bite.
- Garlic: One small clove is enough. I mince it fine so it doesn't cling to the chicken in chunks.
- Chili flakes: Optional, but I always add them. The gentle heat creeps up on you in the best way.
- Lime juice: Half a lime is perfect. It wakes everything up and keeps the dressing from tasting too heavy.
Instructions
- Prepare the dressing:
- Whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, chili flakes, and lime juice in a small bowl until smooth and glossy. If you're using a jar, just shake it hard for 20 seconds.
- Assemble the salad:
- Layer the chicken, cucumber, scallions, carrot, and sesame seeds into your deli container. I like to put the chicken on the bottom so it soaks up the dressing first.
- Pour the dressing over:
- Drizzle it evenly over the top, making sure some gets into the crevices. Don't worry if it looks like too much, the shake will distribute it.
- Shake it up:
- Seal the lid tight and shake the container like you mean it for about 30 seconds. You'll hear everything tumbling around, and that's exactly what you want.
- Serve or store:
- Eat it right away or stick it in the fridge for up to 24 hours. Give it another shake before you dig in to wake up the flavors.
Save I brought this to a potluck once, still in the deli container, and people thought I was joking. Then I shook it in front of everyone, popped the lid, and suddenly I had a line of people asking for bites. It's funny how something so simple can turn into the thing people remember most about a meal.
Make It Your Own
I've thrown in shredded cabbage when I had it, and it added this satisfying crunch that lasted even longer than the cucumber. Bell peppers work too if you want more color. One time I stirred in some leftover jasmine rice and it turned into a full lunch bowl that kept me full for hours.
Storage and Meal Prep
I make two or three of these on Sunday and stack them in the fridge like little salad soldiers. They stay crisp for a couple of days as long as you don't drown them in dressing too early. I've even brought one on a road trip in a cooler, and it held up better than any sandwich ever could.
Serving Suggestions
Sometimes I dump this over a bed of mixed greens to stretch it into dinner. Other times I eat it straight from the container with chopsticks while standing at the counter. It's versatile enough to be a side, a main, or a snack depending on how hungry you are.
- Serve it over jasmine or brown rice for a heartier meal.
- Add crispy wonton strips or chow mein noodles for extra crunch.
- Pair it with a cup of miso soup and you've got a full lunch spread.
Save This salad taught me that lunch doesn't have to be complicated to be something you actually look forward to. Sometimes the best recipes are the ones that fit into a single container and taste like you care, even when you're in a hurry.
Recipe FAQs
- → What is the best way to prepare the dressing?
Whisk soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic, chili flakes, and lime juice until well combined for a balanced dressing.
- → Can I make this salad ahead of time?
Yes, assemble the ingredients in the container and refrigerate for up to 24 hours. Shake well before serving to redistribute the dressing.
- → Are there vegetarian alternatives to chicken in this dish?
Tofu cubes can replace chicken, providing a protein-rich, plant-based option that pairs well with the dressing and vegetables.
- → What additional vegetables can enhance the texture?
Thinly sliced bell peppers or shredded cabbage add extra crunch and freshness to the salad’s texture.
- → How can I adjust the dressing if I prefer less spice?
Simply omit or reduce the chili flakes to control the heat level while keeping the dressing flavorful.