Save There's something satisfying about a salad you can shake to life in a deli container—no fussy plating, no wilting on the counter. I discovered this version during a week of chaotic work lunches when I needed something substantial that wouldn't fall apart in my bag. The soy-sesame dressing is tangy and rich enough that you forget you're eating something light, and the chicken stays juicy while the cucumbers stay crisp. It became my go-to because it actually tastes better the next day, when the flavors get cozy with each other.
I made this for my sister when she was training for a race and living on meal prep containers. She shook it once at her desk, laughed at how simple it was, and asked for the recipe that same afternoon. Now she makes a batch every Sunday, and I get updates about how her coworkers keep asking what smells so good. That moment told me this wasn't just convenient—it was genuinely crave-worthy.
Ingredients
- Cooked chicken breast, diced or shredded: Use leftover rotisserie chicken if you want to skip cooking entirely, or poach your own for control over flavor.
- Cucumber: Slice it thin so it absorbs the dressing without getting soggy—this is where the crispness lives.
- Scallions: They add an oniony bite that keeps the salad from tasting one-note.
- Carrot, julienned: Optional but it adds color and a subtle sweetness that balances the soy.
- Toasted sesame seeds: Toast your own if you can—the difference is worth those two extra minutes.
- Soy sauce: Low sodium gives you room to taste other flavors instead of just salt.
- Rice vinegar: This is the tangy backbone; regular vinegar tastes too sharp and harsh by comparison.
- Toasted sesame oil: A little goes a long way—it's punchy and aromtic, not meant to be generous.
- Honey or maple syrup: Just enough to round out the sharp edges without making it sweet.
- Fresh ginger and garlic: Minced small so they distribute evenly and don't bite too hard in any single forkful.
- Chili flakes: Optional but they add a whisper of heat that keeps things interesting.
- Lime juice: Brightens everything at the last second and prevents the dressing from feeling heavy.
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 smooth. Taste it straight—it should be tangy with a hint of sweetness and a subtle heat underneath.
- Layer everything in your container:
- Add chicken, cucumber, scallions, carrot if using, and sesame seeds in any order you like—the shaking will mix them anyway. Don't be precious about it.
- Pour and seal:
- Pour the dressing over everything, then close the lid tight. This is your moment to make sure the seal is solid.
- Shake with confidence:
- Hold the lid down and shake hard for 30 seconds, letting the dressing coat every piece. You'll hear and feel it working.
- Eat or rest:
- Serve immediately while the cucumber is crispest, or refrigerate and shake again before eating so the dressing redistributes.
Save One afternoon I opened this salad at my desk and my coworker leaned over and asked if I was eating somewhere fancy. Watching someone realize it was homemade and then immediately want to know how I made it reminded me that simple doesn't mean boring. Food like this—good, nourishing, and unafraid to taste like itself—is worth taking five minutes to get right.
Why This Works as Meal Prep
Dressing-soaked salads usually turn into sad, wilted leaves by day two, but this one thrives in the fridge. The soy-sesame dressing actually preserves the vegetables while flavoring them—the salt draws out a little liquid but the sesame oil keeps things from getting mushy. You can assemble it Sunday and eat it Wednesday without regret. Most people think they need to wait until lunchtime to dress a salad, but this is the exception to that rule.
Small Changes That Matter
This salad is forgiving, but a few swaps will steer it in different directions. Bell peppers or shredded cabbage add crunch if cucumbers bore you. Cilantro instead of scallions gives it a different kind of bite. Swap tofu for chicken and it becomes vegetarian. Each version tastes distinctly like itself, so follow your mood instead of the recipe if you need to.
Making It Your Own
The dressing base is flexible enough to carry whatever vegetables you have or whatever mood you're in. I've added edamame, shredded beets, snap peas, and even leftover roasted broccoli—anything with a little texture holds up well. The sesame oil is your anchor; everything else can shift. Once you understand how the soy, vinegar, and sesame oil balance, you can taste your way to versions that feel personal and new.
- Taste the dressing before mixing it with the salad so you can adjust the salt or acid to your preference.
- If you make this without sesame oil, it stops being the same dish—don't try to substitute it with regular oil.
- Shake the container hard enough that you feel the chicken and vegetables moving; that's how the dressing reaches everything.
Save This is the kind of salad that proves simple ingredients done with attention taste better than something complicated and rushed. Pack it, shake it, eat it, and enjoy the fact that you made something this good without any fuss.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, it can be stored refrigerated for up to 24 hours. Shake well before serving to redistribute the dressing.
- → What can I substitute for chicken?
Cubed tofu makes a great vegetarian alternative, maintaining protein content and texture.
- → How can I add extra crunch?
Include thinly sliced bell peppers or shredded cabbage to enhance texture and freshness.
- → Is gluten-free soy sauce suitable here?
Yes, using tamari or gluten-free soy sauce keeps the dish gluten-free without altering flavor.
- → What are ideal serving suggestions?
Serve over jasmine rice or a bed of greens for a heartier meal with complementary textures.
- → How do I prepare the soy-sesame dressing?
Whisk together soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, chili flakes (optional), and lime juice until combined.