Refreshing cucumber and grilled chicken salad with sesame dressing, perfect for a light, healthy meal.
# What You'll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (approximately 10.5 ounces 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 for vegan option)
13 - 1 teaspoon toasted sesame oil
14 - 1 clove garlic, finely minced
15 - 2 tablespoons water, to thin dressing as needed
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons chopped fresh cilantro (optional)
# How to Make It:
01 - Heat a grill pan or skillet over medium-high heat.
02 - Brush the chicken breasts with olive oil and season evenly with sea salt and black pepper.
03 - Grill chicken for 5 to 6 minutes per side until cooked through and juices run clear. Remove from heat and allow to rest for 5 minutes before slicing thinly.
04 - While chicken grills, spiralize cucumbers and combine them with halved cherry tomatoes, shredded carrots, and chopped scallions in a large bowl.
05 - Whisk together tahini, soy sauce or tamari, rice vinegar, honey or maple syrup, toasted sesame oil, minced garlic, and water until smooth. Adjust the consistency with additional water if necessary.
06 - Pour the sesame dressing over the vegetable mixture and toss gently to coat all ingredients evenly.
07 - Divide the dressed cucumber salad onto serving plates and top with the sliced grilled chicken.
08 - Sprinkle the salad with toasted sesame seeds and chopped fresh cilantro if desired. Serve immediately.
