Save to Pinterest I started making this salad on Sunday nights when meal prep felt more like a chore than a choice. Tossing everything into a deli container and shaking it like a snow globe turned the whole thing into something oddly satisfying. The ginger-soy dressing clings to every piece of chicken, and by Tuesday lunch, it tastes even better than it did fresh. It became my go-to because it never feels like leftovers.
I made this for a friend who was always too busy to eat properly, and she kept the empty container on her desk for weeks because she liked the idea so much. We started calling it shake salad, and it stuck. Now I keep a few deli containers just for this, because once you start, you dont want to stop.
Ingredients
- Cooked chicken breast: Use leftovers, rotisserie, or poach it yourself in salted water for 12 minutes, the texture stays tender and it shreds easily.
- Cucumber: Slice it thin so it stays crisp and soaks up the dressing without getting soggy.
- Scallions: They add a sharp, fresh bite that balances the richness of sesame oil.
- Carrot: Julienned carrot gives color and a slight sweetness, but you can skip it if youre in a hurry.
- Toasted sesame seeds: These add crunch and a nutty depth that makes the salad feel more complete.
- Soy sauce: Low sodium works best so the dressing doesnt overpower everything else.
- Rice vinegar: It brings brightness and cuts through the oil without tasting harsh.
- Toasted sesame oil: A little goes a long way, this is where all the flavor lives.
- Honey or maple syrup: Just enough sweetness to round out the soy and vinegar.
- Fresh ginger: Grate it fine so it blends in and doesnt clump.
- Garlic: One small clove is plenty, it should whisper, not shout.
- Chili flakes: Optional, but they wake everything up if you like a little heat.
- Lime juice: Freshly squeezed adds a zippy finish that ties it all together.
Instructions
- Mix the dressing:
- In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, chili flakes, and lime juice until smooth. Taste it and adjust if you want more tang or sweetness.
- Layer the salad:
- Start with the chicken at the bottom of your deli container, then add cucumber, scallions, carrot, and sesame seeds on top. Keep the dressing separate until youre ready to shake.
- Add the dressing:
- Pour the dressing over the layered ingredients and seal the lid tightly. Make sure its snug or youll have a mess.
- Shake it up:
- Hold the container with both hands and shake it hard for about 30 seconds. You want everything coated evenly, so dont be shy.
- Serve or store:
- Eat it right away or refrigerate it for up to 24 hours. Give it another shake before you dig in to wake up the flavors.
Save to Pinterest The first time I brought this to work, someone asked if I ordered it from a restaurant. I said no, I shook it in a plastic tub this morning, and they didnt believe me. Thats when I realized how good something simple can look when you actually care about how it tastes.
How to Prep Ahead
You can cook the chicken and chop everything the night before, then store them separately in the fridge. In the morning, layer it all in the container, add the dressing, and youre done. I like to keep the dressing in a small jar on the side and pour it right before I leave, that way the vegetables stay crunchy.
Variations That Work
Swap the chicken for baked tofu if you want it vegetarian, press it well so it absorbs the dressing. Add shredded cabbage or thinly sliced bell peppers for more crunch. If you want it spicier, add a spoonful of gochujang or sriracha to the dressing. Sometimes I toss in a handful of cilantro or mint right before shaking, it makes the whole thing taste brighter.
Serving Suggestions
This salad works on its own, but it also pairs well with a small bowl of jasmine rice or a handful of crispy wonton strips on top. You can serve it over mixed greens if you want more volume, or stuff it into a wrap with a smear of hoisin sauce. Its flexible enough to become whatever lunch you need that day.
- Add a soft boiled egg on top for extra richness and protein.
- Serve it with pickled vegetables on the side for a sharper contrast.
- Pair it with iced green tea or sparkling water with lime.
Save to Pinterest This salad taught me that meal prep doesnt have to feel like work. Sometimes the best recipes are the ones you can make in minutes and look forward to eating all week.
Questions & Answers
- → How is the dressing prepared?
Whisk soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, lime juice, and optional chili flakes until combined for a balanced and flavorful dressing.
- → Can this salad be made ahead?
Yes, assemble and shake the salad in a sealed container, refrigerate up to 24 hours, and shake again before serving to redistribute the dressing.
- → What are good substitutions for chicken?
Use cubed tofu for a vegetarian alternative or rotisserie chicken for convenience without compromising flavor.
- → How to add extra crunch?
Include thinly sliced bell peppers or shredded cabbage to enhance texture and freshness.
- → What tools are needed for preparation?
A deli container or large mason jar with a tight lid, a small bowl for dressing, and basic cutting tools like a sharp knife and cutting board.