Asian-spiced Chicken Salad Packed Lunch
This spicy chicken salad packed lunch was made using fridge leftovers. An assortment of salad leaves is topped with an Asian-spiced shredded chicken, brown rice, cherry tomatoes & almonds. This salad takes only 15 minutes to make, saves me money, and also suits my diet of eating lower & complex carbs. I categorized the recipe under “no-cook” since I am using deli chicken & leftover cooked brown rice.
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This is my “lunch box”. I usually wash and re-use a disposable takeaway salad container one time instead of discarding it right away.
Tip for meal prep: separate the wet toppings from the salad. Without proper meal prep or salad containers, I have to improvise. As I am eating the salad the next day, I put a piece of food-grade wax (or parchment) paper on top of the salad leaves before placing the chicken & toppings, to prevent the salad leaves from getting soggy. Pull out the paper just before eating, so that the salad leaves stay fresh and crisp.
The spicy shredded chicken is the main protein of the salad. The chicken was made with the convenience of a rotisserie chicken breast from the supermarket deli, so there is no-cooking involved. The shredded chicken is seasoned with sesame oil, soy sauce and Korean chilli flakes for a spicy Asian kick.
This salad dressing takes only a minute – just sesame oil & soy sauce. I’m using disposable condiment bottles from Daiso this time round. Before eating, shake the bottle so that the sauce is emulsified, before pouring over the salad.