Protein Cucumber Salad (Print out)

Refreshing salad with spiralized cucumber, grilled chicken, and a savory sesame dressing.

# What You'll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts (10.6 oz total)
02 - 1 tablespoon olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon black pepper

→ Vegetables

05 - 2 large cucumbers, spiralized
06 - 1 cup cherry tomatoes, halved
07 - ¼ cup shredded carrots
08 - 2 tablespoons chopped scallions

→ Sesame Dressing

09 - 2 tablespoons tahini or toasted sesame paste
10 - 1 tablespoon low-sodium soy sauce or tamari
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon toasted sesame oil
14 - 1 clove garlic, finely minced
15 - 2 tablespoons water, adjust for consistency

→ Garnish

16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons chopped fresh cilantro (optional)

# How to Make It:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - Brush chicken breasts with olive oil and season evenly with sea salt and black pepper.
03 - Grill chicken breasts for 5 to 6 minutes per side until thoroughly cooked and juices run clear. Remove from heat and rest for 5 minutes, then slice thinly.
04 - While chicken cooks, spiralize cucumbers and combine in a large bowl with halved cherry tomatoes, shredded carrots, and chopped scallions.
05 - In a small bowl, whisk together tahini, soy sauce or tamari, rice vinegar, honey or maple syrup, toasted sesame oil, minced garlic, and water until smooth. Adjust water to achieve desired dressing consistency.
06 - Drizzle the sesame dressing over the vegetable mixture and toss gently to evenly coat.
07 - Plate the dressed cucumber salad and top with the sliced grilled chicken. Sprinkle with toasted sesame seeds and fresh cilantro if desired. Serve immediately.

# Expert Advice:

01 -
  • It's ready in under 30 minutes but tastes like you spent way more time on it.
  • The chicken and sesame dressing combo hits that perfect balance of filling without making you feel sluggish.
  • Spiralized cucumber keeps everything light and fresh, with just enough texture that each bite stays interesting.
02 -
  • Overcooked chicken makes the whole dish dry no matter how good the dressing is—check for doneness by slicing into the thickest part and making sure the juices run clear, not by some guessed time.
  • The dressing thickens as it sits, so add your water in small amounts when you first make it; you can always add more but you can't take it back.
  • Dress the vegetables just before serving or the cucumber releases water and dilutes everything—timing matters more than prep order.
03 -
  • Make the dressing at least 10 minutes ahead so the flavors meld—it's even better if you let it sit longer, and it keeps refrigerated for a week.
  • If your chicken breasts are thick, butterfly them or pound them thinner so they cook evenly and stay juicy; even thickness is everything.
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