Deli Container Shaker Chicken Salad (Printable)

Protein-packed chicken with cucumber, scallions, and sesame in a flavorful soy dressing.

# Components:

→ Salad

01 - 280 grams cooked chicken breast, diced or shredded
02 - 1 large cucumber, thinly sliced
03 - 2 scallions, thinly sliced
04 - 1 small carrot, julienned (optional)
05 - 2 tablespoons toasted sesame seeds

→ Soy-Sesame Dressing

06 - 3 tablespoons low sodium soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon toasted sesame oil
09 - 1 teaspoon honey or maple syrup
10 - 1 teaspoon fresh ginger, grated
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon chili flakes (optional)
13 - Juice of 1/2 lime

# Method:

01 - Combine soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, chili flakes if using, and lime juice in a small bowl or jar; whisk until thoroughly blended.
02 - Place chicken, cucumber, scallions, carrot if desired, and toasted sesame seeds into a large deli container or mason jar.
03 - Pour the prepared soy-sesame dressing evenly over the layered salad components.
04 - Seal the container tightly and shake vigorously for 30 seconds to ensure all ingredients are well coated.
05 - Serve immediately or refrigerate for up to 24 hours. Shake again before serving to redistribute the dressing.

# Expert Advice:

01 -
  • It actually tastes better the next day when the dressing soaks everything through, so meal prep isn't a sacrifice.
  • The sesame-soy combination hits that sweet-salty-umami balance that makes you crave it again by Thursday.
  • Shaking it in a container feels like a small kitchen ritual, and cleanup is basically zero.
02 -
  • Don't chop your cucumber and then let it sit for hours before assembling—it'll weep water and dilute your dressing, which is a small tragedy.
  • The toasted sesame oil is everything; if you use regular sesame oil or skip it entirely, the whole thing tastes significantly flatter and less interesting.
03 -
  • Toast your sesame seeds in a dry pan for one minute before using—it deepens the flavor and adds a subtle crunch that makes the whole salad better.
  • If your lime is too firm, microwave it for fifteen seconds before cutting and juicing—you'll get more juice and better flavor.
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