Save to Pinterest There's something liberating about a salad you can shake like a snow globe. I discovered this deli container chicken salad on a Tuesday when I'd packed my lunch too carefully and everything stayed completely separate and sad. That evening, frustrated with the bland result, I threw the components into a mason jar with a quick soy-sesame dressing and gave it a good shake—and suddenly everything came alive with flavor. Now it's become my go-to when I need something that tastes intentional without requiring much kitchen time.
I made this for a coworker who kept complaining about expensive salad bar lunches, and watching her face when she realized how much she actually enjoyed it—and how little it cost—made my week. She now asks me to batch-make it on Sundays, which means I've accidentally become the office salad person, but honestly, I don't mind.
Ingredients
- Cooked chicken breast, diced or shredded: Use rotisserie chicken if you want to skip cooking entirely; the seasoning in store-bought versions actually works in your favor here.
- Large cucumber: Slice it thin enough that it absorbs the dressing but thick enough that it stays crisp—aim for the thickness of a coin.
- Scallions: These bring a sharp brightness that keeps the salad from feeling heavy, and they stay fresh even after a day in the dressing.
- Small carrot, julienned: Optional, but it adds a subtle sweetness and a textural contrast that makes each bite feel more interesting.
- Toasted sesame seeds: Don't skip the toasting step or use raw seeds; the difference in flavor is honestly the entire point of this salad.
- Soy sauce: Low-sodium prevents the dressing from becoming a salt bomb, and you can always taste and adjust.
- Rice vinegar: This is the backbone of brightness—it's gentler than regular vinegar and lets the other flavors shine.
- Toasted sesame oil: A little goes a long way; this is where the salad gets its unmistakable warmth and personality.
- Honey or maple syrup: Just enough to balance the salt and acid, creating a dressing that feels complete rather than one-dimensional.
- Fresh ginger and garlic: Grate the ginger fresh and mince the garlic small so they distribute evenly when you shake; pre-minced versions taste tired by comparison.
- Chili flakes: Optional but recommended; they add a quiet heat that builds with each bite rather than hitting all at once.
- Lime juice: Fresh lime is non-negotiable—bottled lime juice will turn this into something you don't recognize.
Instructions
- Build the dressing:
- Combine soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, chili flakes, and lime juice in a small bowl or jar, whisking or shaking until the honey dissolves completely. Taste it straight—it should be bold enough that you'd recognize it as intentional, but not so intense that you'd drink it.
- Layer the salad strategically:
- In your deli container or jar, start with chicken at the bottom, then layer cucumber, scallions, carrot, and sesame seeds on top. This arrangement means the denser ingredients stay intact while the lighter ones stay visible.
- Pour and seal:
- Add the dressing right before you're ready to leave or eat, then close the lid tightly—this is where the magic happens.
- Shake with intention:
- Hold the container firmly and shake vigorously for about 30 seconds; you'll hear and feel when everything starts moving together, and that's when you know it's working. The sound changes once the dressing coats everything evenly.
- Serve or store:
- Eat immediately if you want maximum crunch, or refrigerate for up to 24 hours and shake again before eating. The flavors actually deepen overnight, which is why this salad is even better the next day.
Save to Pinterest I realized this salad works because it's unapologetically simple—there's no pretension, no unnecessary steps, just ingredients that genuinely want to be together. It became the meal I'd make when I felt overwhelmed by cooking, and it paradoxically made me feel more in control of my lunch situation.
The Container Makes the Recipe
There's a reason this salad is named after the container—using a deli container or mason jar isn't just convenient, it's actually functional. The shaking action coats everything evenly in a way that tossing in a bowl simply doesn't achieve; you get dressing in every bite instead of wet lettuce and dry chicken. Plus, eating straight from the container means fewer dishes, which sounds like a small thing until you realize how much better your day gets when you don't spend your lunch break washing up.
Flavor Variations Worth Trying
Once you make this once, you'll start improvising based on what's in your fridge, and that's exactly what should happen. I've added everything from shredded cabbage to thinly sliced bell peppers to crispy shallots, and each version surprises me by how well it works. The dressing is forgiving enough to adapt to whatever vegetables you have on hand, which is part of what makes this such a brilliant meal-prep recipe.
Why This Works as Meal Prep
I started making this in bulk because I got tired of eating sad desk lunches, and it solved a problem I didn't know I had—actual food that tastes like I put thought into it, made on a Sunday with maybe 20 minutes of effort. The dressing doesn't make anything soggy, the flavors improve with time, and shaking it before eating feels like a small ritual that makes me want to actually eat lunch instead of forgetting about it. If you're considering meal prep but everything you've tried before felt like punishment, this is the salad that might change your mind.
- Make the dressing in a big batch and store it separately so you can assemble salads throughout the week.
- Keep the chicken cooked and chopped in an airtight container, and chop vegetables as you need them for crispness.
- The salad stays fresh for up to 24 hours, so you can make Monday and Tuesday lunches on Sunday without stress.
Save to Pinterest This salad taught me that the best meals aren't complicated; they're just thoughtful enough that you actually want to eat them. Make it once and it'll become part of your regular rotation.
Questions & Answers
- → What is the best way to prepare the dressing?
Whisk soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, chili flakes, and lime juice until well combined for a balanced savory and tangy flavor.
- → Can I use pre-cooked chicken?
Yes, diced or shredded cooked chicken breast works well and makes preparation quicker and easier.
- → How do I keep the salad fresh for later?
Assemble the ingredients and dressing in a sealed container or jar and refrigerate up to 24 hours. Shake well before serving.
- → Are there vegetarian alternatives?
Replace chicken with cubed tofu for a plant-based option that maintains protein content and texture.
- → What additions enhance texture and flavor?
Adding thinly sliced bell peppers or shredded cabbage can bring extra crunch and color to the mix.
- → Is this dish suitable for gluten-free diets?
Using gluten-free soy sauce (such as tamari) keeps it gluten-free while preserving the dressing's flavor.