Deli Container Shaker Chicken Salad

There's something magical about the first time you shake a deli container and hear that satisfying whoosh of dressing coating everything inside. I discovered this salad on a Tuesday when I was rifling through my fridge, desperate to use up some rotisserie chicken before it went bad, and realized I had all the components of something genuinely delicious already sitting in front of me. No elaborate cooking required, just smart layering and a good shake. It became my go-to lunch formula, the kind of thing that tastes like you actually tried but takes less time than scrolling through your phone.

I remember bringing this to work one day and a coworker asking why my lunch smelled so good—not in a jealous way, just genuinely curious. That moment made me realize how much the toasted sesame oil transforms what could have been a boring chicken salad into something that announces itself. Now whenever I make it, I always make extra because someone inevitably wants to know what's in the container.

Ingredients

• Cooked chicken breast: Two cups of shredded or diced is the backbone here—rotisserie works beautifully if you want to skip the cooking step entirely.
• Cucumber: Thinly sliced so it drinks up the dressing and stays crisp rather than getting waterlogged.
• Scallions: The green onion sharpness cuts through the richness of the sesame oil and keeps everything bright.
• Carrot: Optional but worth the thirty seconds of julienning if you want color and that subtle sweetness playing against the savory dressing.
• Toasted sesame seeds: These add actual texture and that nutty flavor that says you care about the details.
• Soy sauce: Low sodium so you're not wrestling with salt levels, and it's the umami backbone of everything happening here.
• Rice vinegar: Just acidic enough to brighten without being harsh, and it plays nicely with the sesame oil.
• Toasted sesame oil: This is non-negotiable—it's where most of the flavor lives, so don't skip it or substitute with regular sesame oil.
• Honey or maple syrup: A teaspoon cuts the saltiness and rounds out the edges of the dressing.
• Fresh ginger: Grated, not powdered, because it adds a gentle warmth and complexity that makes people ask what the secret ingredient is.
• Garlic: Just one small clove minced so fine it almost dissolves into the dressing.
• Chili flakes: Optional but I always include them for a whisper of heat that sneaks up on you.
• Lime juice: Half a lime's worth brings everything into focus and adds a brightness that somehow makes you taste every other ingredient more clearly.

Instructions

Whisk the dressing into existence:

Pour the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, chili flakes, and lime juice into a small bowl or jar and whisk it together until it's uniform and glossy. You'll know it's right when the flavors smell balanced—not too sharp, not too sweet.

Layer like you mean it:

In your deli container or mason jar, start with the chicken at the bottom, then add the cucumber, scallions, carrot if you're using it, and finish with the sesame seeds on top. The layering actually matters because it prevents the chicken from getting waterlogged on the bottom.

Dress it up:

Pour that dressing slowly over the whole stack so it filters down through all the layers rather than pooling in one spot.

Shake with purpose:

Seal that container tight and shake it hard for about thirty seconds—you want every piece of chicken glistening and every cucumber slice coated. The sound and the feeling of everything moving inside is part of the joy.

Eat or wait:

You can dive in right away when everything is still crisp and the flavors are assertive, or you can refrigerate it for up to twenty-four hours. If you do refrigerate it, shake it again right before eating so the dressing redistributes.

Save

There was an afternoon when I made this salad for a friend who was going through something difficult, just a small gesture to say I was thinking about them. She texted me later saying it was exactly what she needed because it was simple and actually tasted like someone cared. That's when I realized this isn't just a convenient lunch formula—it's the kind of food that quietly shows up for people.

Why This Dressing Works

The soy-sesame combination is doing something special here that goes beyond just being tasty. Soy sauce brings deep umami and salt that anchors everything, while sesame oil adds a toasted, almost sweet richness that rounds it all out. The rice vinegar and lime juice are the bright threads that tie it together, cutting through the oil and making your palate want another bite. Ginger and garlic fade into the background but they're what make this feel like an actual flavor journey rather than something you threw together in five minutes. The honey is the secret handshake that balances the salty and acidic notes so nothing feels harsh or one-dimensional.

Making It Your Own

The beauty of this salad is that it's adaptable without losing its soul. I've added shredded purple cabbage for color and crunch, thrown in some edamame for extra protein, even swapped the chicken for shrimp one time and it was equally great. The dressing is flexible enough to handle these changes because it's balanced rather than delicate. If you want it spicier, add more chili flakes or a few dashes of hot sauce. If you prefer it less gingery or garlicky, dial those back—but don't skip the sesame oil because that's the signature flavor that ties everything to the identity of this dish.

Storage and Meal Prep Wisdom

This salad is actually designed for meal prep in a way that most salads aren't. The container and tight lid mean you can toss it in your bag without worrying about dressing seeping everywhere or ingredients scattering. The flavors actually improve over a few hours as the dressing penetrates the chicken and vegetables, though the cucumber stays reasonably crisp because you're not drowning it. I've made this on Sunday and had it for lunch on Tuesday and it was still delicious—the only thing that sometimes happens is the sesame seeds soften slightly, which honestly isn't a problem. If you're making it ahead, assemble everything but wait to shake it until just before eating for maximum crispness, though even that's optional since it tastes great either way.

• Keep the dressing separate if you're storing for more than twelve hours and shake everything together right before eating.
• Use a mason jar with a tight seal and label it so no one at work mistakes it for something else in the communal fridge.
• It travels well in lunch bags and doesn't need any special cooling as long as you eat it within a few hours of prep.

Save

This salad became my answer to the question I asked myself almost every day: what can I eat that actually tastes good, doesn't take forever, and makes me feel like I'm taking care of myself? It's that simple and that reliable.

Recipe FAQ

→ How do I make the soy-sesame dressing?

Whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, lime juice, and optional chili flakes until well combined.

→ Can I prepare this in advance?

Yes, prepare the salad in the container and refrigerate for up to 24 hours. Shake well before serving to redistribute the dressing.

→ What are good additions for extra crunch?

Try adding thinly sliced bell peppers or shredded cabbage to enhance texture and flavor.

→ Is there a vegetarian alternative for the chicken?

Substitute chicken with cubed tofu for a plant-based version that absorbs the dressing flavors well.

→ What can I serve this salad with?

It pairs nicely with jasmine rice or served over leafy greens for a heartier dish.

→ Are there allergens to be aware of?

This dish contains soy and sesame. Using gluten-free soy sauce makes it suitable for gluten-sensitive diets.