Save to Pinterest There's something about the hiss of chicken hitting a hot pan that still makes me pause mid-conversation. Last summer, I was rushed, trying to get lunch ready before an afternoon meeting, and I threw together this salad almost accidentally—just whatever looked good in the fridge, a craving for something substantial but not heavy. The sesame dressing came together in the time it took the chicken to rest, and when I sat down five minutes later, I realized I'd made something I wanted again and again.
I made this for a friend who was trying to eat better but kept getting bored with salads, and watching her go back for seconds told me everything. There's power in a dish that's good for you but doesn't announce it loudly—it just tastes right.
Ingredients
- Boneless, skinless chicken breasts (about 300 g total): The protein backbone here; thinner breasts cook faster and stay juicy, which matters more than you'd think when you're working with high heat.
- Olive oil: Just enough to prevent sticking and help the seasoning cling to the chicken.
- Sea salt and black pepper: Simple seasoning lets the chicken shine without competing with the sesame flavors coming later.
- Cucumbers, spiralized: This is where the salad gets its personality—spirals hold the dressing better than slices, and the texture stays crisp even as it sits.
- Cherry tomatoes: Halved so they release their juice slightly and become little flavor pockets.
- Shredded carrots: Add a subtle sweetness and crunch that balances the savory dressing.
- Scallions: Fresh and sharp; they remind your mouth this is a salad, not just dressed vegetables.
- Tahini: The heart of the dressing; if you can find roasted sesame paste instead, it's even more flavorful and worth the hunt.
- Low-sodium soy sauce or tamari: The salty-savory element that ties everything together—use tamari if you need gluten-free.
- Rice vinegar: Brightens the dressing without being aggressive; it's the quiet backbone that keeps flavors from getting muddy.
- Honey: A touch of sweetness that rounds out the sesame's earthiness.
- Toasted sesame oil: The secret ingredient that makes people ask what you did differently; use less than you think, because it's potent in the best way.
- Garlic: Minced fine so it disperses evenly and doesn't create harsh little bits.
- Toasted sesame seeds: The final flourish that adds crunch and reminds you why sesame is so worth celebrating.
- Fresh cilantro: Optional but worth the effort—it adds a fresh note that lifts the whole dish.
Instructions
- Get your pan screaming hot:
- Medium-high heat on a grill pan or skillet is key—you want it hot enough that the oil shimmers and moves fast when you tilt the pan. This is where flavor starts.
- Oil and season the chicken:
- A light brush of olive oil and a pinch of salt and pepper on both sides; don't be shy with the seasoning because it's your only chance to flavor the protein directly.
- Sear the chicken:
- 5 to 6 minutes per side, undisturbed after you lay it down. You'll hear it start to release from the pan when it's ready to flip—listen for that tiny sound. The chicken is done when the juices run clear and you see no pink near the thickest part.
- Let it rest:
- Five minutes might feel like nothing, but it lets the juices redistribute so your slices stay tender instead of running dry across the plate.
- Prepare the base while chicken cooks:
- Spiralize your cucumbers into a large bowl and add the cherry tomatoes, carrots, and scallions; having everything ready means the salad gets dressed while the chicken is still warm, which changes how the flavors settle.
- Build the dressing:
- Whisk tahini, soy sauce, rice vinegar, honey, sesame oil, and minced garlic until smooth—the dressing should taste balanced between savory, tangy, and slightly sweet. Thin with water a little at a time until you get a consistency that clings to vegetables rather than pooling.
- Bring it together:
- Gentle tossing is everything here; you're coating the vegetables, not breaking them down. The spiralized cucumber is delicate and loses its appeal if you rough it up too much.
- Plate and finish:
- Arrange the dressed salad on plates, crown it with sliced chicken, then scatter sesame seeds and cilantro over the top. Serve right away while the chicken is still warm against the cool, fresh vegetables.
Save to Pinterest There's a moment when you take that first bite and the warm chicken, cool spiralized cucumber, and that toasted sesame dressing all happen at once in your mouth—that's when you know you've made something that works. It stopped being about eating healthy and started being about eating something that made me happy.
The Sesame Dressing as Your Secret Weapon
Once you've made this dressing once, you'll start imagining it on everything else you cook. It works on roasted vegetables, grain bowls, grilled tofu, even leftover shrimp. The balance of nutty sesame, bright vinegar, and warm garlic is so complete on its own that it doesn't need much else. I started making it in bigger batches and keeping it in the fridge for a few days, and suddenly weeknight dinners became less about cooking and more about assembly.
Why Spiralized Cucumber Changes the Game
Spiralizing isn't just for show—it actually changes how the cucumber behaves on the plate. The thin strands hold the dressing better than chunks, they cook slightly less if you're using warm chicken nearby, and they look beautiful without any effort. When I first tried this, I thought it was unnecessary fussiness, but then I realized the texture difference was real and worth the five seconds a spiralizer takes.
Variations and Swaps That Actually Work
This salad is flexible enough that you can build it around what you have or what you're craving. Some mornings I'll use shrimp instead of chicken and cook it for just a couple minutes per side, other times I'll grill tofu and let the sesame dressing do the heavy lifting on flavor. You can add a soft-boiled egg for extra protein and richness, toss in some edamame for crunch, or add a dash of sriracha if you want heat. The core of the dish—spiralized cucumber and sesame dressing—stays the same, but everything else bends to whatever your mood or pantry demands.
- Grilled shrimp or firm tofu swaps in seamlessly and cooks faster than chicken.
- A soft-boiled egg adds richness without making you feel overstuffed.
- A splash of sriracha or chili oil turns this into something spicy and exciting if that's what you need.
Save to Pinterest This salad became something I come back to not because it's healthy but because it tastes good and makes me feel good after eating it. That's the real win.
Questions & Answers
- → Can I substitute chicken with other proteins?
Yes, grilled tofu or shrimp work well as alternatives, maintaining the salad’s fresh flavors and high-protein content.
- → How should I prepare the cucumbers for this dish?
Use a spiralizer to create long, thin strands of cucumber, which provide a light and crisp texture that nicely complements the protein.
- → Is it possible to make this gluten-free?
Substitute soy sauce with tamari to ensure the dressing remains gluten-free without compromising taste.
- → What can enhance the flavor of the sesame dressing?
Adding freshly minced garlic and a touch of honey balances the dressing’s savory notes with sweetness and depth.
- → Can I prepare the salad in advance?
For best texture, keep the dressing separate until just before serving to prevent the cucumbers from becoming soggy.