Save There's something oddly satisfying about shaking a deli container and watching all the flavors come together in seconds. I discovered this salad one Tuesday when I had leftover rotisserie chicken, a curious cucumber, and about ten minutes before I needed to leave for work. The magic wasn't in any single ingredient—it was in the shaking, the way the sesame oil and soy sauce coated everything evenly, the crunch that stayed intact even hours later. That first bite made me realize meal prep didn't have to be boring or taste like obligation.
I packed this for my friend Sarah's road trip, and she texted me three hours later asking for the recipe because she'd eaten the whole thing at a rest stop instead of waiting for lunch. That's when I knew it was worth writing down—when someone would choose it over drive-through food, when the shake-and-go convenience actually matched the taste.
Ingredients
- Chicken breast: Two cups cooked and diced gives you substance without heaviness, and rotisserie works beautifully if you're short on time.
- Cucumber: Slice it thin so it stays crisp even after the dressing sits on it overnight—this is key.
- Scallions: They add a bite that raw onion would overwhelm, a lesson I learned the hard way.
- Carrot: Optional, but it's your chance to add sweetness and extra crunch if you're feeling it.
- Sesame seeds: Toast them first or buy them toasted; raw seeds disappear into nothing.
- Soy sauce: Low-sodium lets the other flavors breathe instead of tasting like you added an ocean to lunch.
- Rice vinegar: The acid that makes everything taste alive and prevents the dressing from sitting heavy.
- Sesame oil: Use the toasted kind—it's worth seeking out, and a little goes a long way.
- Honey or maple syrup: A teaspoon balances the salt and vinegar without sweetness you'll notice.
- Ginger and garlic: Fresh, minced fine so they don't announce themselves in unexpected bites.
- Chili flakes: Optional heat that lingers pleasantly on your tongue.
- Lime juice: Half a lime adds brightness and ties everything together.
Instructions
- Make the dressing first:
- Whisk soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, chili flakes, and lime juice in a small bowl or jar until the honey dissolves and everything looks glossy. Taste it—it should make your mouth water a little.
- Layer your container:
- Start with chicken at the bottom, then add cucumber, scallions, carrot if you're using it, and finish with sesame seeds on top so they don't get soggy. This layering keeps textures separate until the shake.
- Pour and seal:
- Pour the dressing over everything, then close the lid tight enough that you're confident it won't leak when you shake it vigorously. This is the whole point—a good vigorous shake for about thirty seconds coats everything evenly.
- Shake or rest:
- Eat immediately while the cucumber is at peak crunch, or refrigerate up to twenty-four hours. Shake again before eating if you've let it sit overnight.
Save My coworker brought this to a potluck, and three people asked her what restaurant she'd ordered from. She'd made it the night before in a mason jar, and it showed up looking elegant, tasting bold, and proving that lunchbox food doesn't have to look sad to be good.
Why This Works for Meal Prep
The dressing clings to cooked chicken without making it soggy, and the cold temperatures keep everything crisp through the next day. You can assemble this on Sunday and have lunches ready to grab all week—just make sure you seal it tight so your fridge doesn't smell like sesame oil by Thursday. The vegetables stay crunchy because you're not drowning them in dressing; you're coating them, which is different.
Ways to Make It Your Own
Bell peppers add color and sweetness without changing the core flavor profile. Shredded cabbage gives you extra crunch and makes the whole thing feel lighter. You could swap the chicken for tofu if you want it vegetarian, or add crushed cashews for richness—I once made it with leftover grilled fish and it was incredible.
Quick Variations and Serving Ideas
Serve it cold straight from the container for maximum convenience, or dump it over warm jasmine rice for a completely different temperature experience. You can also pile it onto greens if you want to add vegetables without changing the core salad. Pour a little extra dressing over the top if it sits longer than expected.
- Add crushed peanuts or cashews for texture and richness.
- Use tamari instead of soy sauce if you need it gluten-free.
- Make a double batch of dressing and use it all week on different proteins.
Save This is the salad that made me stop seeing meal prep as punishment and start seeing it as giving future me a gift. Pack it, shake it, and eat it feeling like you're doing something right.
Recipe Guide
- → What is the best way to prepare the dressing?
Whisk together soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, lime juice, and optional chili flakes until smooth and well combined.
- → Can this be made vegetarian?
Yes, replacing chicken with cubed tofu creates a satisfying plant-based alternative with similar texture and protein content.
- → How should I store the salad for meal prep?
Keep the salad refrigerated in a sealed deli container. Shake well before serving to redistribute the dressing and maintain freshness for up to 24 hours.
- → Are there ingredient substitutions for added crunch?
Thinly sliced bell peppers or shredded cabbage can be added for extra texture and flavor variety.
- → What sides pair well with this chicken salad?
Serve alongside jasmine rice or over fresh leafy greens for a heartier and balanced meal experience.