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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Asian-spiced Chicken Salad Recipe

This is my “lunch box”. I usually wash and re-use a disposable takeaway salad container one time instead of discarding it right away.

Asian-spiced Chicken Salad Recipe
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.

Seasoned Asian-spiced Chicken Recipe
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.

Asian-spiced Chicken Salad (Sesame Soy) Dressing
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.

Spicy Chicken Salad Packed Lunch Recipe

The chicken in this salad was made with the convenience of a rotisserie chicken breast from the supermarket deli. The shredded chicken breast is seasoned with sesame oil, soy sauce and Korean chilli flakes for a Asian spicy flavour.

The salad can be prepared the night before, and kept chilled in the fridge overnight, making it ideal for meal prep.


  • 1 rotisserie chicken breast shredded by hand; de-boned & skin removed; about 100g after prep
  • 1 serving (80g) salad leaves rinsed & spun dry

(A) Seasonings

  • 1 tbsp sesame oil
  • 2 tsp low-sodium soy sauce
  • 1 tbsp gochugaru (Korean chilli powder) to taste
  • 1/4 tsp cayenne pepper for extra heat; to taste
  • sprinkle of dried parsley
  • salt & pepper to taste

(B) Quick Soy-Sesame Dressing

  • 1 tbsp sesame oil can substitute with evoo or other oils
  • 1 tbsp low-sodium soy sauce use less if not using low-sodium variety

(C) Salad Toppings

  • small handful cherry tomatoes halved
  • small handful roasted almonds or favourite nuts
  • 1 serving (50g or more) cooked brown rice or any (complex) carb
  • 1 small lime or a wedge lemon


  1. Make seasoned chicken. Place shredded chicken breast in a wide bowl with seasonings (A). Mix well to combine.
  2. Make dressing by adding (B) in a food condiment container.
  3. Make salad. In a big take-out salad bowl, place salad leaves at the base. Place a piece of food-grade parchment or wax paper on top of the salad. Place seasoned chicken and salad toppings (C) on top of the wax paper, along with salad dressing at the side.
  4. When eating, remove paper. Squeeze lime (or lemon) over the chicken. Shake the dressing so that it is emulsified before pouring it over the salad. Toss and enjoy.