Save to Pinterest I discovered this salad on a sweltering afternoon when my spiralizer had just arrived and I was determined to use it for something beyond zucchini noodles. There was this moment of pure joy when the cucumber ribbons came out perfectly, catching the light like delicate glass strands. My partner came home to find me arranging a plate with grilled chicken, still warm from the pan, and that sesame aroma filling the kitchen made everything feel intentional, even though I'd thrown it together in less than half an hour.
I made this for a friend who was training for a half marathon, and watching her devour it while talking about how she actually felt energized afterward made me realize this wasn't just lunch—it was the kind of food that makes people feel taken care of. She still texts me asking for it.
Ingredients
- Boneless, skinless chicken breasts: Two good quality breasts give you that protein backbone; don't skip resting them after cooking because it keeps them impossibly tender.
- Cucumbers, spiralized: Use firm ones and don't spiralize too far in advance or they'll release water and become soggy.
- Cherry tomatoes: Halving them keeps them from rolling everywhere and makes them easier to eat with a fork.
- Shredded carrots: They add sweetness and a satisfying crunch that grounds the salad.
- Scallions: The sharp onion bite is essential; they wake up everything else on the plate.
- Tahini: Toasted sesame paste creates the creamy base that makes this dressing silky rather than thin and forgettable.
- Soy sauce or tamari: This is where umami comes from, so don't water it down with too much extra seasoning.
- Rice vinegar: It's gentler than other vinegars and lets the sesame shine through.
- Honey: A whisper of sweetness balances the savory elements beautifully.
- Toasted sesame oil: Use the real stuff in small amounts; a little goes further than you'd expect.
- Sesame seeds: Toasting them yourself if possible intensifies their flavor tenfold compared to raw.
Instructions
- Get your heat going:
- Preheat your grill pan or skillet over medium-high heat until it's genuinely hot; you'll hear that sizzle when the oil hits. This matters more than you think for getting a proper sear on the chicken.
- Season and sear the chicken:
- Brush each breast lightly with olive oil, season generously, and lay them down carefully. Listen for that immediate, satisfying sizzle—it means you're doing it right.
- Cook with patience:
- Five to six minutes per side, resisting the urge to flip constantly. When the juices run clear, it's done; a meat thermometer should read 165°F if you're the cautious type.
- Let it rest:
- This five-minute pause is when the magic happens inside the meat. Use this time to slice your vegetables.
- Build the vegetable base:
- Spiralize your cucumbers, halve the tomatoes, and toss everything into a large bowl with the carrots and scallions. The vegetables won't wilt if you wait to dress them.
- Whisk the dressing:
- Combine tahini, soy sauce, rice vinegar, honey, sesame oil, and minced garlic in a small bowl, whisking until it's smooth and glossy. Add water a tablespoon at a time until it reaches a pourable consistency, like thin cream.
- Bring it together:
- Drizzle the dressing over the vegetables and toss gently so everything gets coated without bruising the tender cucumber strands. Slice your rested chicken into thin, elegant pieces.
- Plate and finish:
- Arrange the dressed salad on plates, crown it with your chicken slices, then scatter sesame seeds and cilantro on top. Serve immediately while the chicken is still warm.
Save to Pinterest There was this one time I made this for myself after a particularly hard week, and sitting down with it in my kitchen somehow felt like the most generous thing I could do for myself. It wasn't comfort food in the heavy way, but rather the kind that reminds you that you deserve something bright and nourishing.
Why This Salad Works as a Complete Meal
The protein from the chicken is substantial enough that you won't be hungry an hour later, which is the difference between a side salad and actual lunch. The sesame dressing has enough fat to make everything feel satisfying, and the variety of textures—tender chicken, crisp cucumber, juicy tomato—keeps your palate engaged instead of bored. This is the kind of salad that doesn't taste like deprivation.
The Sesame Dressing Secret
The first time I made this dressing, I used tahini that wasn't toasted and wondered why it tasted muted and almost bitter. Once I switched to actual toasted sesame paste, everything shifted—suddenly there was depth and warmth that made sense with the soy sauce and sesame oil. The honey isn't about making it sweet; it's about creating a tiny moment of balance so no single flavor dominates.
Storage and Variations
You can cook the chicken ahead and refrigerate it, which makes assembly ridiculously fast when you're eating on a weeknight schedule. The dressing also holds up in a jar, though the salad vegetables are best dressed just before eating. For protein swaps, soft-boiled eggs work beautifully if you want something vegetarian, or grilled shrimp if you want something lighter.
- Add edamame or a soft-boiled egg if you want even more protein per serving.
- A pinch of sriracha or a drizzle of chili oil in the dressing brings heat if that's your preference.
- Make extra dressing; you'll want it for other salads and bowls throughout the week.
Save to Pinterest This salad became a staple in my rotation because it proves that eating well doesn't have to feel like punishment. It's the kind of meal that leaves you satisfied and energized rather than sluggish.
Questions & Answers
- → How do I spiralize cucumbers effectively?
Use a sharp spiralizer to create long, even strands. Rinse cucumbers and remove ends before spiralizing for best texture.
- → Can I substitute chicken with other proteins?
Yes. Grilled tofu or shrimp work well as alternatives, adding varied flavors while keeping the protein content high.
- → How should the sesame dressing be stored?
Store the dressing in an airtight container in the refrigerator for up to 3 days. Stir before use if ingredients separate.
- → What is the best way to grill chicken breasts?
Preheat a grill pan to medium-high, brush chicken with olive oil, season lightly, and grill 5–6 minutes per side until juices run clear.
- → Can I make this dish gluten-free?
Yes. Substitute regular soy sauce with tamari to keep the dish gluten-free without compromising flavor.