Light, nourishing salad with spiralized cucumber, grilled chicken, and a flavorful sesame dressing.
# What You’ll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (approx. 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 (toasted sesame paste)
10 - 1 tablespoon low-sodium soy sauce or tamari
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon toasted sesame oil
14 - 1 clove garlic, finely minced
15 - 2 tablespoons water, to thin as needed
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons chopped fresh cilantro (optional)
# How-To:
01 - Preheat 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 - Grill chicken for 5 to 6 minutes per side until fully cooked and juices run clear. Remove from heat and rest for 5 minutes, then slice thinly.
04 - While chicken cooks, spiralize cucumbers and place in a large bowl. Add halved cherry tomatoes, shredded carrots, and chopped scallions.
05 - Whisk together tahini, soy sauce or tamari, rice vinegar, honey or maple syrup, toasted sesame oil, minced garlic, and water until smooth. Adjust water for desired consistency.
06 - Drizzle sesame dressing over vegetables and toss gently to combine.
07 - Plate the dressed cucumber salad and top with sliced grilled chicken. Sprinkle toasted sesame seeds and fresh cilantro if using. Serve immediately.
