Save I started making this salad on Sundays when I needed something fast that wouldn't turn soggy by Wednesday. The first time I shook the container, I heard the sesame seeds rattling against the lid and thought I'd broken something. Turns out that sound means it's working. Now I make two at a time and stack them in the fridge like little lunch insurance policies. The ginger hits first, then the lime cuts through, and somehow it tastes better on day two.
I brought this to work once and my coworker asked if I ordered takeout. When I told her I shook it in a deli container she looked at me like I'd revealed a cheat code. We stood in the break room and I showed her the method on my phone. Now she texts me photos of her own versions with different vegetables. It's become our thing.
Ingredients
- Cooked chicken breast, diced or shredded: Rotisserie chicken works perfectly here and saves you 15 minutes, just pull the meat and chop it while it's still warm so it shreds easier.
- Cucumber, thinly sliced: The thinner you slice it, the more dressing it picks up, and it stays crisp even after a day in the fridge if you don't oversoak it.
- Scallions, thinly sliced: Use both the white and green parts for a mild onion flavor that doesn't overpower the sesame.
- Carrot, julienned: Optional but it adds color and a slight sweetness that balances the salty soy.
- Toasted sesame seeds: These add crunch and a nutty depth, toast them yourself in a dry pan for 2 minutes if you have time.
- Soy sauce: Low sodium keeps it from tasting like straight salt, and you can always add more but you can't take it back.
- Rice vinegar: This is what makes the dressing bright instead of heavy, don't skip it or substitute with plain white vinegar.
- Toasted sesame oil: A little goes a long way, it smells like every good stir-fry you've ever had.
- Honey or maple syrup: Just enough to round out the acidity and make the flavors stick to your tongue.
- Fresh ginger, grated: Grate it on the small holes of a box grater and it melts into the dressing, frozen ginger grates even easier.
- Garlic clove, minced: One small clove is enough, more than that and it takes over.
- Chili flakes: Optional but I always add them, they don't make it spicy, just awake.
- Lime juice: Fresh lime is sharper and more floral than lemon, it cuts through the sesame oil like nothing else.
Instructions
- Mix the dressing:
- Whisk everything together in a small jar or bowl until the honey dissolves and the ginger is evenly distributed. It should smell sharp and savory with a faint sweetness underneath.
- Layer the salad:
- Start with the chicken at the bottom, then pile on the cucumber, scallions, carrot, and sesame seeds in whatever order feels right. Don't worry about making it look pretty, it's all going to get shaken anyway.
- Add the dressing:
- Pour it over the top and watch it seep down the sides. If you're making this ahead, leave a little air space at the top so nothing spills when you shake it.
- Shake it up:
- Close the lid tight and shake hard for about 30 seconds, you'll feel the ingredients shifting around. The chicken and cucumber will break up the dressing and everything will get coated evenly.
- Serve or store:
- Eat it right away or stick it in the fridge for up to 24 hours. Give it another shake before you eat it to wake the dressing back up.
Save The first time I made this for a picnic, I forgot to close the lid all the way and dressing went everywhere in my bag. Now I always twist it twice and give it a test shake over the sink. My friends still bring it up every summer. The salad was good though, even with half the dressing missing.
Make It Your Own
I've thrown in shredded cabbage when I had it, thinly sliced bell peppers for sweetness, even leftover edamame. Once I used cubed tofu instead of chicken and it soaked up the dressing like a sponge. If you want it heartier, shake in some cooked quinoa or serve it over greens. It's one of those recipes that works with whatever's in your fridge as long as the dressing stays the same.
Storage and Timing
This holds up better than any other salad I've tried because the shake method coats everything without bruising it. I make mine Sunday night and eat it Monday or Tuesday. The sesame seeds stay crunchy, the cucumber stays firm, and the chicken doesn't dry out. If you're taking it somewhere, keep it cold and shake it right before you serve so the dressing redistributes.
What to Serve With It
I eat this straight out of the container most days, but it's also good over jasmine rice or alongside miso soup. My partner likes it with a handful of crispy wonton strips on top. Sometimes I'll make a double batch and serve it at a cookout in a big bowl, people always ask for the recipe.
- Add crispy wonton strips or chow mein noodles right before serving for extra crunch.
- If you like heat, drizzle a little sriracha or chili oil on top after you shake it.
- Leftover dressing keeps in the fridge for a week and works on any grain bowl or slaw.
Save This salad taught me that meal prep doesn't have to mean bland chicken and plain vegetables in divided containers. Sometimes the best recipes are the ones you can make in ten minutes and eat three days later without any regret.
Common Questions
- → What is the best way to prepare the dressing?
Whisk together soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, optional chili flakes, and lime juice until well blended for a balanced soy-sesame flavor.
- → Can I make this salad ahead of time?
Yes, assemble and shake the salad in a container, then refrigerate for up to 24 hours. Shake again before serving to redistribute the dressing.
- → What alternatives can I use for chicken?
Substitute cooked tofu cubes for a vegetarian option or use store-bought rotisserie chicken for convenience.
- → How can I add extra crunch to the salad?
Incorporate thinly sliced bell peppers or shredded cabbage to add additional texture and freshness.
- → Is this dish suitable for a high-protein diet?
Yes, with a good amount of lean chicken breast, this salad offers a protein-packed option suitable for high-protein meal plans.
- → What tools are recommended for assembling this dish?
Use a deli container or large mason jar with a tight-fitting lid to mix ingredients by shaking, plus a small bowl for the dressing and standard cutting tools.