Pin It I started making this salad on Sunday nights when I realized my week was about to spiral into back-to-back meetings and zero time for real lunch. The deli container trick came from watching a coworker shake her lunch like a maraca at her desk, and I thought, thats genius. Now I keep two of these in the fridge at all times, ready to grab when Im rushing out the door or too tired to think about what to eat.
The first time I brought this to a picnic, my friend opened the container and asked if I bought it from some fancy takeout spot. I told her it took me less time than waiting in line at the deli, and she made me write down the recipe on a napkin. That was three years ago, and she still texts me photos of her shaker salads with different vegetables she throws in.
Ingredients
- Cooked chicken breast: Use leftover roasted chicken or grab a rotisserie bird from the store. I learned that cold chicken actually holds up better in this salad than warm because it doesnt wilt the cucumbers.
- Cucumber: The crunch is non-negotiable here. I slice mine thin so every bite has that cool, crisp snap against the sesame oil.
- Scallions: These add a sharp, fresh bite that balances the richness of the sesame. I use both the white and green parts because I hate wasting food.
- Carrot: Totally optional, but the julienned strands add color and a hint of sweetness that plays well with the soy.
- Toasted sesame seeds: Do not skip toasting them. The nutty flavor they release makes the whole salad smell like a street market in the best way.
- Soy sauce: Low sodium is your friend unless you want to drink water all afternoon. I use tamari when Im cooking for my gluten-free neighbor.
- Rice vinegar: This is what keeps the dressing bright and stops it from tasting too heavy or oily.
- Toasted sesame oil: A little goes a long way. It smells like warmth and makes everything taste expensive.
- Honey or maple syrup: Just enough to round out the sharpness of the vinegar and soy without making it sweet.
- Fresh ginger: I grate mine with a microplane because chunky ginger in a salad is startling and not in a good way.
- Garlic: One small clove minced fine. It disappears into the dressing but you taste it in every shake.
- Chili flakes: I add them when I want a little heat to wake me up at lunch. Skip them if youre not in the mood.
- Lime juice: Freshly squeezed from half a lime. It brightens everything and cuts through the sesame oil like magic.
Instructions
- Mix the dressing:
- Whisk everything together in a small bowl or shake it in a jar if you want one less dish to wash. It should smell sharp and a little sweet, with that unmistakable sesame aroma hitting you right away.
- Layer the salad:
- Start with chicken at the bottom, then cucumbers, scallions, carrots if youre using them, and sesame seeds on top. The order matters because you want the dressing to hit the chicken first when you shake it.
- Pour and seal:
- Drizzle the dressing over everything, snap the lid on tight, and make sure its sealed. I learned this the hard way after dressing leaked into my bag and ruined a book.
- Shake it:
- Hold the container with both hands and shake it like youre trying to wake someone up. Thirty seconds of vigorous shaking gets the dressing everywhere and makes you feel a little ridiculous in the best way.
- Eat or store:
- You can eat it right away or let it sit in the fridge for up to a day. Give it another shake before you dig in to wake up the flavors.
Pin It I made this for my mom when she visited last spring, and she ate it straight from the container while standing at my kitchen counter. She said it reminded her of the cold sesame noodles we used to get in Chinatown, but lighter and less greasy. That was the moment I knew this recipe was a keeper.
Make It Your Own
Ive thrown in shredded cabbage when I had it sitting in the crisper, and it added this satisfying crunch that made the salad feel even more substantial. Sometimes I toss in thinly sliced bell peppers for color, or swap the chicken for cubed tofu when I want something lighter. One time I added leftover edamame and it turned into a whole different salad, still delicious, just greener and a little sweeter.
Meal Prep Magic
I make two or three of these on Sunday and line them up in the fridge like little soldiers ready for battle. By Wednesday, Im still excited to eat one because the flavors have melded together and the chicken tastes even better. The key is keeping the dressing separate until the night before, or just pouring it in the morning if you like your cucumbers extra crisp.
Serving Suggestions
This salad works on its own, but Ive also served it over a bowl of jasmine rice when I wanted something more filling, or dumped it onto a bed of mixed greens to stretch it into a bigger meal. Sometimes I eat it with a handful of rice crackers on the side for extra crunch.
- If youre bringing this to work, keep it in the fridge until the last possible second so it stays cold and crisp.
- You can double the dressing recipe and keep extra in a jar for drizzling over roasted vegetables or grain bowls.
- Leftovers are unlikely, but if you have any, the chicken and dressing make a great filling for lettuce wraps the next day.
Pin It This salad has saved me from so many bad food court decisions and wilted sandwiches. It takes almost no time, tastes like you tried, and shakes up into something that actually makes lunch feel like a break instead of a chore.
Recipe FAQs
- → What type of chicken works best?
Cooked, diced or shredded chicken breast works well for combining easily with other ingredients and absorbs the dressing nicely.
- → Can the dressing be made ahead?
Yes, the soy-sesame dressing can be prepared in advance and stored in the fridge for up to a week to save time.
- → How should the salad be stored?
Keep the assembled salad refrigerated in a sealed container and shake well before serving to redistribute the dressing.
- → Are there good substitutions for chicken?
For a vegetarian option, firm tofu cubes make a great substitute that still absorbs the dressing well.
- → Can this salad be served warm?
This salad is typically enjoyed chilled or at room temperature to keep the crispness of the vegetables and freshness of the dressing.
- → What additions enhance crunchiness?
Thinly sliced bell peppers or shredded cabbage add extra texture and vibrant flavor layers.