Save The first time I made this salad was during a humid July when our air conditioner broke. I needed something cold but substantial, and I spiralized cucumbers for the first time, creating these amazing curly noodles that made the whole dish feel playful instead of just another boring salad.
My sister visited last summer and we ate this on the back porch three days in a row. She normally claims shes not a salad person, but she went back for seconds and actually asked if I could teach her how to make the dressing.
Ingredients
- Chicken breasts: I pound them slightly so they cook evenly and stay juicy throughout
- Cucumbers: English cucumbers work best because they have fewer seeds and stay crisp longer
- Tahini: The sesame paste creates this incredibly rich base that makes the dressing feel indulgent
- Rice vinegar: Adds just enough brightness to cut through the creamy tahini
- Honey: A tiny amount balances the salty soy sauce and ties everything together
- Sesame oil: Toasted sesame oil is non negotiable here because it brings that deep nutty aroma
- Spiralizer: If you do not have one, use a vegetable peeler to make ribbons instead
Instructions
- Grill the chicken:
- Get your grill pan screaming hot and cook those seasoned breasts for about six minutes per side until they are gorgeous and charred in spots
- Let it rest:
- This is crucial because cutting into chicken immediately lets all the juices run out onto your cutting board instead of staying where they belong
- Spiralize the cucumbers:
- Turn those cucumbers into curly noodles and toss them with the tomatoes, carrots, and scallions in your biggest bowl
- Whisk the dressing:
- Combine the tahini, soy sauce, vinegar, honey, sesame oil, garlic, and water until silky smooth
- Put it together:
- Pile the cucumber noodles onto plates, arrange the sliced chicken on top, and shower everything with sesame seeds and cilantro
Save This became my go to lunch when I started working from home and needed something that did not leave me feeling heavy or sluggish. My husband actually requests this now instead of ordering takeout.
Making It Ahead
I grill the chicken and whisk the dressing the night before, then keep them in separate containers. The next day I just spiralize the cucumbers and assemble everything in about five minutes.
Protein Swaps
Grilled shrimp works beautifully here and cooks even faster than chicken. Sometimes I use pan seared tofu or leftover salmon from dinner the previous evening.
Serving Suggestions
This salad holds up well and travels beautifully for potlucks or meal prep days. I pack the dressing separately and toss it right before eating.
- Chop extra scallions and cilantro to sprinkle on top as a garnish
- Keep some extra lime wedges handy for a hit of acidity
- Add avocado slices if you want something extra creamy
Save Every time I serve this to friends who claim they do not like salads, they change their minds completely.
Recipe FAQ
- → How do I prepare the chicken for this salad?
Brush chicken breasts with olive oil, season with salt and pepper, then grill on medium-high heat for 5–6 minutes per side until cooked through. Let rest before slicing thinly.
- → Can I substitute chicken with other protein sources?
Yes, grilled tofu or shrimp can be used as alternatives to chicken for different textures and flavors.
- → What dressing ingredients give this salad its flavor?
The dressing combines tahini, soy sauce or tamari, rice vinegar, honey or maple syrup, sesame oil, garlic, and water for a smooth, nutty, and slightly tangy taste.
- → How should I spiralize cucumbers for the best results?
Use a spiralizer to create long, thin ribbons or noodles from large cucumbers, adding crisp texture and visual appeal to the salad.
- → Are there suggestions for adding spice or extra flavor?
For a spicy kick, add a dash of sriracha to the dressing or sprinkle chili flakes over the salad.
- → Is this dish suitable for gluten-free diets?
Yes, by using tamari instead of regular soy sauce, the salad remains gluten-free.