Save There's something magical about opening a deli container at lunch and finding a salad that's been quietly marinating, getting better with every shake. I stumbled onto this soy-sesame chicken salad during a rushed Tuesday morning when I needed something that could handle being tossed around in my bag without falling apart. The dressing clings to every piece of chicken and vegetable, so by the time you're ready to eat, it tastes like it's been waiting for you all morning.
I made this for my coworker who'd been eating sad desk salads all week, and watching her face light up when she opened the container was worth every minute of prep. She asked for the recipe before she'd even finished half of it, which felt like the highest compliment I could get.
Ingredients
- Cooked chicken breast, 2 cups diced or shredded: Use rotisserie chicken if you're short on time—it pulls apart faster and has more flavor than plain poached chicken.
- Large cucumber, thinly sliced: The thinner you slice, the better it absorbs the dressing and the faster it wilts into tenderness.
- Scallions, 2 thinly sliced: Both the white and green parts matter—the white adds bite, the green adds freshness.
- Small carrot, julienned (optional): I add this for color and because raw carrot stays crisp longer than anything else in the container.
- Toasted sesame seeds, 2 tablespoons: Don't skip the toasted variety—raw sesame seeds taste like nothing, but toasted ones are the entire flavor experience.
- Soy sauce, 3 tablespoons (low sodium preferred): Low sodium lets you taste the other flavors instead of just salt.
- Rice vinegar, 1 tablespoon: This is gentler than regular vinegar and keeps the dressing bright without being sharp.
- Toasted sesame oil, 1 tablespoon: A little goes a long way—use the toasted kind for real sesame flavor.
- Honey or maple syrup, 1 teaspoon: This balances the salty and tangy without making it sweet.
- Fresh ginger, 1 teaspoon grated: Fresh ginger gives warmth that ground ginger can never match.
- Garlic clove, 1 small minced: Mince it fine so it distributes evenly through the dressing.
- Chili flakes, 1/2 teaspoon (optional): I add these when I want the salad to have a gentle heat that sneaks up on you.
- Lime juice from 1/2 lime: Fresh lime is worth it—bottled lime juice makes the whole thing taste flat.
Instructions
- Make the dressing first:
- In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, chili flakes if using, and lime juice until everything is well combined. You want the honey fully dissolved so there are no sweet pockets in your dressing.
- Layer your container strategically:
- Start with chicken on the bottom, then add cucumber, scallions, and carrot if using, finishing with a sprinkle of sesame seeds. This arrangement keeps the delicate sesame seeds from getting soggy on the bottom.
- Pour the dressing over:
- Let it coat everything evenly, making sure the dressing reaches all the way down to the chicken.
- Seal and shake:
- Tighten the lid and shake vigorously for a full 30 seconds—this is where the magic happens. The vigorous shaking coats every piece and helps the flavors meld together.
- Eat now or save it:
- You can eat it immediately while everything is still crisp, or refrigerate it for up to 24 hours. If you refrigerate, shake it again before eating to redistribute the dressing that settles.
Save There was a moment when my partner came home and saw the stack of prepped containers in the fridge, and instead of asking what was for dinner, he just grabbed one and disappeared into his home office, completely satisfied. That's when I knew this salad had become more than just a lunch—it was permission to not have to think about food every single day.
Why This Works as Meal Prep
The whole point of this salad is that it gets better as it sits. The dressing doesn't make anything soggy—it gets absorbed by the chicken and vegetables, so by the time you open the container, every bite is flavorful. Most salads wilt or separate, but this one just keeps improving, which is why people actually stick to meal prep when this is what's waiting for them.
How to Make This Your Own
The base is flexible because the dressing does all the heavy lifting. I've added shredded cabbage when I wanted more crunch, tossed in mandoline-sliced radishes when I had them on hand, and even dropped a handful of edamame in when I wanted extra protein. The dressing stays the same, but the salad changes based on what's in my crisper drawer.
Storage and Serving Ideas
This salad thrives in a tight-lidded container because the dressing has nowhere to escape and everything stays evenly coated. You can make four or five containers at once and rotate through them for a week, which is exactly what I do on Sunday nights when I have the energy to prep.
- If you want it warmer, you can quickly heat the chicken in the microwave before assembling, and the dressing will keep it moist.
- For a heartier meal, serve it over a bed of greens or jasmine rice instead of eating it straight from the container.
- The sesame seeds can be added right before eating if you want them to stay extra crispy.
Save This salad has become my answer to everything, from forgotten lunch prep to last-minute dinner when I don't feel like cooking. It's proof that sometimes the simplest recipes are the ones that actually fit into real life.
Recipe Help & Answers
- → What type of chicken works best?
Cooked, diced or shredded chicken breast is ideal for this salad, providing a tender and protein-rich base.
- → Can I make the dressing ahead of time?
Yes, the soy-sesame dressing can be whisked in advance and stored refrigerated for up to a week to enhance flavors.
- → What alternatives can I use for sesame oil?
To maintain flavor, toasted oils like walnut or peanut oil may be substituted, but sesame oil provides its unique nutty essence.
- → How should the salad be stored?
Keep the salad in a tightly sealed deli container refrigerated and shake again before serving to redistribute the dressing.
- → Are there optional ingredients to vary the texture?
Yes, adding sliced bell peppers or shredded cabbage offers extra crunch, while carrot adds subtle sweetness.