Protein Cucumber Salad (Printable)

Delight in a fresh mix of spiralized cucumber, grilled chicken, and sesame dressing for a nourishing meal.

# What You’ll Need:

→ Protein

01 - 2 boneless, skinless chicken breasts (approximately 10.5 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 (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 chicken breasts with olive oil and season evenly with sea salt and black pepper.
03 - Cook chicken for 5 to 6 minutes on each side until thoroughly cooked and juices run clear. Remove from heat and allow to rest for 5 minutes before slicing thinly.
04 - While the chicken cooks, spiralize cucumbers and combine them with halved cherry tomatoes, shredded carrots, and chopped scallions in a large bowl.
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 consistency with additional water if needed.
06 - Pour the sesame dressing over the vegetable mixture and toss gently to evenly coat all ingredients.
07 - Distribute the dressed cucumber salad onto serving plates and top each portion with sliced grilled chicken.
08 - Sprinkle toasted sesame seeds and fresh cilantro, if desired, over the salad. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means lunch doesn't require elaborate planning.
  • The sesame dressing tastes restaurant-quality but is made from pantry staples you probably already have.
  • It's substantial enough to feel like a real meal, not a sad desk salad.
02 -
  • Don't skip the resting step with chicken—it's the difference between juicy slices and dry, stringy meat that won't absorb any flavor.
  • Spiralized cucumber releases water as it sits, so if you're making this ahead, toss the vegetables with dressing just before serving rather than sitting in a pool of liquid.
  • Taste your dressing before adding it to the vegetables—the balance of sesame, soy, and vinegar should feel harmonious on its own, not too salty or too tangy.
03 -
  • If your sesame oil smells burned or overly intense, you might have toasted sesame oil that's too strong—a little goes a long way, so start with half a teaspoon and add more if needed.
  • Taste the dressing before combining it with the vegetables—this is your moment to adjust for salt, acidity, or sesame intensity without worrying about over-mixing the greens.
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