Deli Shaker Chicken Salad (Printable Version)

Tender chicken combined with crisp cucumbers and a savory soy-sesame dressing for quick meals.

# What You Need:

→ Salad

01 - 2 cups 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

# How To Make It:

01 - Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, chili flakes if using, and lime juice until well combined.
02 - Layer chicken, cucumber, scallions, carrot if using, and sesame seeds in a large deli container or mason jar.
03 - Pour the dressing over the layered ingredients.
04 - Close the container tightly and shake vigorously for 30 seconds to coat evenly.
05 - Serve immediately or refrigerate up to 24 hours. Shake again before serving to redistribute dressing.

# Expert Tips:

01 -
  • Everything goes into one container, you shake it, and lunch is done without dirtying a single mixing bowl.
  • The chicken stays juicy, the cucumbers stay crisp, and the dressing clings to every bite without making things soggy.
  • You can prep two or three at once and have grab-and-go lunches that actually taste better the next day.
02 -
  • If you pour the dressing in and let it sit without shaking, the bottom will be soaked and the top will be dry, so always shake before serving.
  • Don't use regular sesame oil instead of toasted, the flavor is completely different and won't give you that warm, nutty backbone.
  • Slice the cucumbers thin, thick chunks release too much water and make the salad watery after a few hours.
03 -
  • Use a deli container with a snap-on lid instead of a screw-top jar, it's faster to open and close when you're rushing out the door.
  • Grate the ginger over the bowl with a microplane so you catch all the juice and none of the fibrous bits.
  • If you're sensitive to salt, start with two tablespoons of soy sauce and taste the dressing before adding more.
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