Pin It I discovered this salad on a Tuesday afternoon when my kitchen felt too warm for anything cooked. A spiralizer had been gathering dust on my shelf, and I finally understood its purpose when I watched those cucumber ribbons cascade into a bowl like green confetti. The sesame dressing came together almost by accident, a combination of bottles I already had, but the first forkful was a revelation—cool, nutty, bright, and somehow more satisfying than anything that had come out of my oven that week.
The first time I made this for a friend who'd just started meal prepping, she took one bite and asked if I'd ordered it from somewhere. When I told her the chicken had come off a pan in my kitchen minutes before, she actually looked surprised—which felt like the highest compliment possible.
Ingredients
- Boneless, skinless chicken breasts (about 300 g total): The leanest protein option, and they cook quickly without drying out if you don't overcrowd the pan and let them rest afterward.
- Olive oil: Just enough to prevent sticking and help that golden crust form on the chicken.
- Sea salt and black pepper: Simple seasoning that lets the chicken shine without competing with the dressing later.
- Large cucumbers, spiralized: The spiralizer creates those ribbon-like strands that feel more elegant than chunks, and they stay crisp if you use them right away.
- Cherry tomatoes: Halved so their sweetness can toss evenly through the salad without overwhelming the delicate cucumber.
- Shredded carrots and scallions: These add color and a gentle crunch that contrasts beautifully with the soft chicken.
- Tahini or toasted sesame paste: The foundation of the dressing, rich and grounding in a way that regular oil-based dressings never quite achieve.
- Low-sodium soy sauce or tamari: Use tamari if gluten is a concern, and low-sodium because the tahini and sesame oil already bring plenty of savory depth.
- Rice vinegar: Mild and slightly sweet, it balances the nuttiness without the sharp bite of distilled vinegar.
- Honey: Just a teaspoon keeps the dressing from tasting strictly savory, rounding out all those umami notes.
- Toasted sesame oil: A small amount goes far, so resist the urge to pour—a teaspoon is exactly right.
- Garlic and water: Fresh garlic wakes up the dressing, and water helps you reach that perfect pourable consistency.
- Toasted sesame seeds and cilantro: The garnish is where the salad gets its final personality, adding texture and a fresh herbal note.
Instructions
- Fire up your pan:
- Heat a grill pan or skillet over medium-high heat until it's genuinely hot—a drop of water should sizzle immediately. This is where the magic of a golden crust happens.
- Season the chicken:
- Pat your chicken breasts dry first, then brush lightly with olive oil and season generously with salt and pepper on both sides. Damp chicken won't brown, so that drying step matters more than you'd think.
- Sear until golden:
- Place chicken in the hot pan and resist the urge to move it for the first 5 to 6 minutes. You're building flavor, not rushing. Flip, cook another 5 to 6 minutes until the juices run clear, then let it rest on a plate for 5 minutes.
- Prep while chicken cooks:
- Spiralize your cucumbers straight into a large bowl, then add the halved cherry tomatoes, shredded carrots, and chopped scallions. Everything stays fresh and crisp this way.
- Build the dressing:
- Whisk together tahini, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and about 2 tablespoons of water until smooth and pourable. Taste as you go—if it's too thick, add water a teaspoon at a time.
- Toss it together:
- Drizzle the dressing over the vegetables and toss gently so everything gets coated without bruising the delicate cucumber ribbons.
- Plate and garnish:
- Arrange the dressed salad on plates, top with sliced chicken, then finish with toasted sesame seeds and cilantro if you have it. Serve right away so the cucumber stays crisp and the chicken stays warm.
Pin It There was a moment last summer when I brought this salad to a potluck and watched people actually set down their phones and focus on eating. That doesn't happen often with food, and it reminded me that sometimes the simplest meals—fresh things, properly seasoned, balanced—are the ones that matter most.
The Sesame Dressing Secret
The dressing is where this salad lives and breathes. Tahini seems intimidating until you realize it's just ground sesame seeds—creamy, nutty, completely stable. I learned to whisk it with the wet ingredients first before adding the oil, which keeps it from separating. That toasted sesame oil deserves respect too; it's concentrated flavor in a bottle, so a teaspoon genuinely is enough. Many people make the mistake of adding all their water at once, turning it into a soup, but adding it slowly lets you feel the texture change under your whisk and stop exactly when it's right.
Variations That Still Work
The structure of this salad is flexible enough that you can pivot based on what you have or what sounds good. Grilled shrimp cooks even faster than chicken and takes on that sesame dressing beautifully. Crispy tofu absorbs the dressing differently, becoming almost meaty in texture. I've even added a soft-boiled egg on top and called it breakfast, which somehow felt revolutionary. The cucumber base is non-negotiable—that's what gives the salad its identity—but everything else is there to support it, not define it.
Making It Your Own
This salad taught me that the best meals are the ones you feel comfortable changing. Some days I add sriracha to the dressing because I want heat. Other times I skip the cilantro because someone at the table has that genetic thing where it tastes like soap. The formula is strong enough to handle adjustments without falling apart. The only rule I'd defend is using fresh, crisp ingredients and that moment of letting the chicken rest—those two things elevate this from quick lunch to something you'll actually think about later.
- If you're prepping ahead, keep the dressing in a jar and dress the salad just before eating to preserve texture.
- Leftover dressing keeps for a week and is incredible on grain bowls, roasted vegetables, or even drizzled over fish.
- Toasted sesame seeds can be swapped for chopped peanuts if that's what you have, and the salad will still taste intentional.
Pin It This is the kind of salad that quietly became a regular in my kitchen rotation, not because it's complicated but because it actually tastes the way summer feels. Make it once and you'll understand.
Recipe FAQs
- → How do I prepare the chicken for the salad?
Brush chicken breasts with olive oil, season with salt and pepper, then grill over medium-high heat for 5–6 minutes per side until cooked through. Let rest before slicing thinly.
- → What vegetables are included in the salad?
The salad features spiralized cucumbers, halved cherry tomatoes, shredded carrots, and chopped scallions for freshness and crunch.
- → How is the sesame dressing made?
Whisk together tahini, soy sauce or tamari, rice vinegar, honey, toasted sesame oil, minced garlic, and water until smooth. Adjust thickness as needed.
- → Can I substitute the chicken with other proteins?
Yes, grilled tofu or shrimp can be used as alternative protein options to suit dietary preferences.
- → Are there any allergen considerations?
This dish contains sesame and soy. Use tamari for a gluten-free variation and double-check all ingredients for hidden allergens.