Save I discovered this salad on a sweltering afternoon when my fridge had nothing but spiralized cucumbers, leftover grilled chicken, and a bottle of sesame oil I'd been meaning to use. The combination was so bright and satisfying that I made it again the next day, then the day after that. Now it's become my go-to lunch when I want something that feels fancy but takes barely any effort.
My friend Maya came over on a random Tuesday and I threw this together while she sat on the kitchen counter. She took one bite and immediately asked for the recipe, which meant I knew I was onto something real. Now she makes it for her meal prep every Sunday.
Ingredients
- Boneless, skinless chicken breasts (2, about 300 g): The protein star here, and you want them pounded slightly thin so they cook evenly and stay tender, never rubbery.
- Olive oil (1 tablespoon): Just enough to keep the chicken from sticking and help it develop a nice golden surface.
- Sea salt and black pepper: Simple seasoning that lets the chicken shine without competing with the dressing.
- Large cucumbers, spiralized (2): Spiralizing creates these delicate strands that somehow feel more elegant than just chopped, and they hold the dressing beautifully.
- Cherry tomatoes, halved (1 cup): Their sweetness balances the savory sesame, and halving them keeps them manageable on your fork.
- Shredded carrots (¼ cup): A tiny bit of natural sweetness and a satisfying crunch that stays firm throughout.
- Chopped scallions (2 tablespoons): Fresh and sharp, they're the little wake-up call your palate needs with every bite.
- Tahini or toasted sesame paste (2 tablespoons): This is the secret weapon that makes the whole dressing creamy and rich without any cream at all.
- Low-sodium soy sauce or tamari (1 tablespoon): The umami backbone that ties everything together.
- Rice vinegar (1 tablespoon): Bright acidity that keeps the dressing from feeling heavy.
- Honey (1 teaspoon): A whisper of sweetness that rounds out all the savory notes, or use maple syrup if you're keeping it vegan.
- Toasted sesame oil (1 teaspoon): A little goes a long way here, but it makes all the difference in flavor.
- Garlic, finely minced (1 clove): Raw garlic gives you a gentle punch without overwhelming anything.
- Water (2 tablespoons): To thin the dressing until it coats rather than clings.
- Toasted sesame seeds (1 tablespoon): The final flourish that adds texture and nuttiness.
- Fresh cilantro, chopped (2 tablespoons, optional): If you love cilantro, it adds a bright herbal note that elevates the whole thing.
Instructions
- Fire up the pan:
- Get your grill pan or skillet screaming hot over medium-high heat. You want it hot enough that when you lay the chicken down, it sizzles immediately.
- Season and oil the chicken:
- Brush your chicken breasts with olive oil, then sprinkle generously with salt and pepper on both sides. This simple foundation is everything.
- Grill the chicken:
- Lay the chicken in the hot pan and let it sit for 5 to 6 minutes without moving it around. Flip once and cook another 5 to 6 minutes until the juices run clear when you cut into the thickest part. Your kitchen will smell incredible.
- Rest the chicken:
- Remove it to a cutting board and let it rest for 5 minutes while you prep the vegetables. This keeps the meat tender instead of letting all the moisture escape.
- Spiral and assemble:
- While the chicken cooks, run your cucumbers through the spiralizer and dump them into a large bowl. Add the cherry tomatoes, carrots, and scallions.
- Make the dressing:
- In a small bowl, whisk together the tahini, soy sauce, rice vinegar, honey, sesame oil, and minced garlic until smooth. Add water one tablespoon at a time until it reaches the consistency of a pourable sauce.
- Dress the vegetables:
- Drizzle the dressing over your vegetables and toss gently so everything gets coated without breaking up the delicate cucumber strands.
- Slice and serve:
- Slice your rested chicken thinly and arrange it over the dressed salad. Scatter sesame seeds and cilantro on top and eat immediately while everything is still fresh.
Save I made this for a beach picnic once and realized halfway through that I'd brought the sesame dressing in a jar without a lid. Everything tasted like the inside of my beach bag, which was hilarious and terrible. Now I transport dressing separately in a proper container, and the salad has made every potluck appearance since.
Why the Sesame Dressing Changes Everything
The sesame dressing is where the actual magic lives. Tahini creates this silky texture that cream dressings can't touch, and when you mix it with soy sauce and rice vinegar, you get something that's simultaneously rich and bright. I've started using this exact dressing ratio on grain bowls, roasted vegetables, and even hard-boiled eggs because it's just that good. The honey rounds out all the savory edges so nothing tastes one-note, and the sesame oil reminds your mouth that you're eating something intentional and nourishing.
Building Your Own Variations
The beauty of this salad is how adaptable it is without losing its character. I've made it with grilled shrimp when I wanted something lighter, with crispy tofu when friends were visiting who didn't eat chicken, and once with thin strips of grilled steak when I was feeling fancy. The vegetables are just a suggestion too. Snap peas, bell peppers, radishes, cucumber ribbons instead of spirals, whatever is in your crisper drawer works. The dressing holds it all together.
Serving and Storage Tips
This salad is best eaten the same day you make it, but the components keep beautifully in the fridge separately. I often grill the chicken the night before and keep the vegetables prepped in a container so morning assembly takes three minutes flat. The dressing keeps for about five days, which makes it perfect for meal prep. If you're bringing this somewhere, pack everything separately and toss it together right before eating so nothing gets soggy or bruised.
- Grill your chicken the night before and reheat gently in the pan with a touch of water to keep it moist.
- Make extra dressing because you'll want it on other things and will be annoyed when you run out.
- If cucumber spirals feel too delicate, slice them into ribbons or thin half-moons instead and you lose nothing in the translation.
Save This salad has become my answer to the question of what to eat when I want something that feels good inside and out. It's simple enough to make on a random Tuesday but impressive enough to serve to people you're trying to impress.
Recipe FAQs
- → How do I ensure the chicken stays juicy?
Grill the chicken over medium-high heat and let it rest for 5 minutes after cooking to retain juices before slicing.
- → Can I use a different dressing?
Yes, a light vinaigrette or lemon-garlic dressing pairs well with the fresh vegetables and protein.
- → What can I substitute for the spiralized cucumber?
Thinly sliced zucchini or summer squash can provide a similar texture and freshness.
- → Is it possible to make this dish vegan?
Replace grilled chicken with grilled tofu or shrimp alternative and use maple syrup instead of honey in the dressing.
- → How do I add a spicy element to the salad?
Incorporate a dash of sriracha or red pepper flakes into the sesame dressing for heat.