Description
A quick and easy Deli Container Shaker Chicken recipe perfect for a light, refreshing meal. It combines shredded chicken breast with fresh cucumber, scallions, and optional carrot, all tossed in a zesty homemade sesame-ginger dressing. Ready in just 30 minutes, this vibrant salad is ideal for meal prep or a nutritious lunch.
Ingredients
Scale
Salad Ingredients
- 280 g cooked chicken breast, diced or shredded
- 1 large cucumber, thinly sliced
- 2 scallions, thinly sliced
- 1 small carrot, julienned (optional)
- 2 tablespoons toasted sesame seeds
Dressing Ingredients
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 small garlic clove, minced
- 1/2 teaspoon chili flakes (optional)
- Juice of 1/2 lime
Instructions
- Prepare dressing: In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated fresh ginger, minced garlic, chili flakes if using, and fresh lime juice until the dressing is fully blended and smooth.
- Assemble salad: Layer the diced or shredded cooked chicken breast, thinly sliced cucumber, sliced scallions, optional julienned carrot, and toasted sesame seeds into a large mason jar or deli container, arranging each ingredient in separate layers for even distribution.
- Add dressing: Pour the prepared sesame-ginger dressing evenly over the layered ingredients in the container.
- Mix salad: Seal the container tightly with a lid and shake vigorously for about 30 seconds to ensure the dressing coats all the salad components thoroughly.
- Serve or store: Enjoy the salad immediately for the freshest taste or refrigerate for up to 24 hours. Shake well again before serving to redistribute the dressing if stored.
Notes
- Use cooked chicken breast leftover from previous meals or quickly poach chicken for fresh preparation.
- The salad can be stored in the refrigerator for up to 24 hours, making it perfect for meal prep.
- Adjust the amount of chili flakes according to your preferred spice level or omit for a milder taste.
- For a vegan version, substitute chicken with tofu or tempeh and use soy sauce without honey.
- Using low sodium soy sauce helps control the salt content.
