Pin it There's something about a summer afternoon when the kitchen feels too warm for anything complicated that led me to create this salad. I'd grabbed fresh cucumbers from the market almost on impulse, and when I got home and fired up the grill pan, the whole thing came together in a way that felt both intentional and wonderfully improvised. The sesame dressing was an afterthought—just tahini and a few pantry staples whisked together—but somehow it transformed everything into something I craved again immediately.
I made this for a friend who'd just started meal prepping, and watching her face when she tasted how the warm grilled chicken played against the cool, crisp cucumber spirals was worth every bit of effort. She asked for the recipe immediately, and now I know she makes it at least twice a week. That's when I realized this wasn't just a salad—it was something people actually wanted to eat.
Ingredients
- Boneless, skinless chicken breasts: Choose breasts that are roughly even in thickness, or pound them gently so they cook evenly—I learned this the hard way after serving overcooked edges with an undercooked center.
- Olive oil: A light brush is all you need to prevent sticking without making the salad heavy.
- Sea salt and black pepper: Don't skip seasoning the chicken directly; it's your only chance to build flavor into the protein itself.
- Spiralized cucumbers: A spiralizer makes this happen, but a mandoline or vegetable peeler works too if you're improvising.
- Cherry tomatoes and shredded carrots: The tomatoes add brightness and a little liquid to the salad, while the carrots bring sweetness and texture.
- Scallions: These add a sharp, fresh note that cuts through the richness of the sesame dressing perfectly.
- Tahini: This is what makes the dressing creamy without cream; toasted sesame paste works equally well if you find it.
- Low-sodium soy sauce or tamari: The umami backbone that ties everything together—tamari is your gluten-free option.
- Rice vinegar: The acidity that keeps the dressing balanced and prevents it from feeling heavy.
- Honey or maple syrup: Just a teaspoon rounds out the dressing and adds a subtle sweetness that nobody will identify but everyone will notice.
- Toasted sesame oil: This is essential; regular sesame oil tastes different and much less interesting.
- Garlic: One tiny clove, finely minced, adds warmth without overwhelming everything else.
- Toasted sesame seeds: The final garnish that gives you something to bite into and a nutty aroma.
Instructions
- Get your grill pan ready:
- Set it over medium-high heat and let it warm for a couple of minutes until a drop of water dances across the surface. This is your signal that it's hot enough to cook the chicken properly without drying it out.
- Season and oil the chicken:
- Pat your chicken breasts dry with paper towels, then brush them lightly with olive oil and season generously with salt and pepper on both sides. Dry chicken + oil = better browning, and better browning = better flavor.
- Grill the chicken:
- Lay the breasts on the hot pan and resist the urge to move them—let them sit for 5 to 6 minutes until the underside develops a light golden crust. Flip once and cook another 5 to 6 minutes until a meat thermometer reads 165°F in the thickest part. If you don't have a thermometer, clear juice running from the thickest part is your signal it's done.
- Rest and slice:
- Transfer the chicken to a plate and let it rest for 5 minutes while you finish prep work. This keeps the juices from running out when you slice it, so every bite stays tender.
- Prepare the vegetables:
- While the chicken is resting, spiralize your cucumbers and pile them into a large bowl, then add the halved cherry tomatoes, shredded carrots, and chopped scallions. The bowl should look bright and full of color.
- Make the dressing:
- In a small bowl, whisk together the tahini, soy sauce, rice vinegar, honey, sesame oil, and minced garlic until you have something smooth and glossy. If it's too thick, add water a tablespoon at a time until it pours like a thin cream.
- Toss everything together:
- Pour the dressing over the vegetables and toss gently—you want the cucumber to stay crisp, not get crushed. Taste and adjust the seasoning if needed.
- Plate and finish:
- Arrange the cucumber salad on serving plates and nestle the sliced chicken on top. Sprinkle with toasted sesame seeds and cilantro if you're using it, then serve right away while everything still has the right temperature contrast.
Pin it There was an evening when I made this for my partner after a long work day, and instead of eating quickly like usual, we sat at the table and actually talked for 20 minutes. Somehow a salad had turned into a moment, and I realized that the best recipes are the ones that feel light enough to fit into real life, not heavy enough to demand attention.
Why This Works as a Meal
The magic here is balance—you get protein that fills you up, vegetables that feel fresh and alive, and a dressing that's creamy enough to feel indulgent but light enough that you don't need a nap afterward. The warm chicken against the cool cucumber is a textural contrast that keeps things interesting, and the sesame dressing brings everything into harmony without any single ingredient taking over.
Making It Your Own
This salad is flexible enough to adapt to what you have on hand or what you're in the mood for. Shrimp cooks in the same time as chicken and brings its own delicate flavor, tofu gives you a vegetarian option with great texture when grilled properly, and even leftover rotisserie chicken works if you're short on time. The dressing is equally forgiving—a splash more vinegar if you want it brighter, a drizzle of sriracha for heat, or even a touch of lime juice for a different kind of freshness.
Dressing and Storage Secrets
The sesame dressing keeps in the refrigerator for almost a week, which means you can make it when you have time and use it on different proteins or salads throughout the week. The vegetables are best tossed with the dressing close to serving time, but the spiralized cucumber can be prepared a few hours ahead if you wrap it loosely in paper towels to absorb excess moisture. The chicken reheats gently in a low oven, though I honestly prefer eating it at room temperature when I'm preparing ahead.
- Make a double batch of dressing and keep it in a jar in the fridge for whenever you want to turn something into a salad.
- If you're prepping for the week, keep the vegetables and dressing separate until you're ready to eat.
- Toasted sesame seeds can be prepared days in advance and stored in an airtight container so they stay crispy.
Pin it This is the kind of salad that reminds you why eating well doesn't need to be complicated or time-consuming. Make it when you want something that tastes like you tried harder than you actually did.
Recipe FAQ
- → Can I substitute chicken with other proteins?
Yes, grilled tofu or shrimp can be excellent alternatives for different flavor profiles and dietary preferences.
- → What is the best way to spiralize cucumbers?
Use a hand-held or countertop spiralizer for consistent, thin ribbons that mix well with other vegetables.
- → How can I make the dressing creamier?
Adding a bit more tahini or reducing the water in the dressing will create a thicker, creamier texture.
- → Is this salad suitable for gluten-free diets?
Yes, by substituting soy sauce with tamari, the dish remains gluten-free without compromising flavor.
- → What can I add for extra protein?
Edamame or a soft-boiled egg can be incorporated to boost the protein content further.