Save I discovered this salad on one of those mornings when the kitchen felt too hot to turn on the oven, but my body was craving something substantial. A friend had mentioned spiralized cucumbers keep their crunch better than sliced ones, and I had half a grilled chicken left from dinner the night before. That chance encounter with a bottle of toasted sesame oil at the market suddenly made sense—it became the backbone of a dressing that transformed what could have been boring into something I actually looked forward to eating again.
I made this for my partner on a sticky summer evening when neither of us could decide between a real dinner and just giving up entirely. One bite and we realized we'd stumbled onto something perfect for those nights when you want to feel nourished without standing over a hot stove. We ended up doubling it the next day and bringing it to a picnic, where it somehow stayed fresh and delicious even sitting in the shade for hours.
Ingredients
- Boneless, skinless chicken breasts: Two medium ones give you that substantial protein backbone without needing heavy sauces to keep it interesting.
- Olive oil: Just enough to help the chicken get that light caramelization on the grill, nothing more.
- Sea salt and black pepper: Simple seasoning that lets the chicken taste like itself.
- Spiralized cucumbers: They hold their texture and don't get waterlogged the way sliced ones do after sitting in dressing.
- Cherry tomatoes: Halved so their sweetness bursts through when you bite into them.
- Shredded carrots: A touch of natural sweetness and bright color that makes the whole bowl feel more alive.
- Scallions: Their sharp bite brings everything into focus.
- Tahini: The secret that makes this dressing creamy without any dairy involved.
- Low-sodium soy sauce or tamari: Umami depth that sesame oil alone can't deliver.
- Rice vinegar: Bright acidity that cuts through richness and wakes up your palate.
- Honey: A whisper of sweetness that balances the savory elements perfectly.
- Toasted sesame oil: Use the good stuff here—it's the star that ties everything together with its nutty warmth.
- Garlic: Minced fine so it dissolves into the dressing rather than hitting you with chunks.
- Toasted sesame seeds: A final sprinkle that adds texture and reminds you why sesame flavors work so well together.
- Fresh cilantro: Optional but it brings a brightness that feels intentional rather than an afterthought.
Instructions
- Get your pan hot:
- Heat a grill pan or skillet over medium-high heat until it's genuinely hot—you want to hear a sizzle the moment the chicken touches down, not a timid sigh.
- Season the chicken:
- Brush each breast lightly with olive oil and sprinkle both sides with salt and pepper, letting the seasonings sit for a moment so they stick.
- Sear and cook:
- Place the chicken on the hot pan and resist the urge to move it around. Let it cook undisturbed for 5 to 6 minutes until golden, then flip and cook the other side the same way. You'll know it's done when the juices run clear and an instant-read thermometer hits 165°F if you're using one.
- Rest and slice:
- Remove the chicken to a cutting board and let it sit for 5 minutes—this keeps it tender instead of tough. Slice it thin, almost against the grain, so each piece is easy to eat.
- Prepare the vegetables:
- While the chicken rests, spiralize your cucumbers and put them in a large bowl along with the halved tomatoes, shredded carrots, and sliced scallions.
- Make the dressing:
- Whisk together the tahini, soy sauce, rice vinegar, honey, sesame oil, and minced garlic in a small bowl until smooth and cohesive. If it's too thick, thin it with water a splash at a time until it reaches the consistency you like.
- Toss together:
- Pour the dressing over the vegetables and toss gently—spiralized cucumber breaks easily, so treat it kindly.
- Plate and finish:
- Arrange the dressed salad on your plates or bowls, top with sliced chicken, and sprinkle with toasted sesame seeds and cilantro if you're using it. Serve right away while everything is still cool.
Save The moment I realized this had become part of my regular rotation was when my friend texted asking for the recipe instead of just eating it at my place. It stopped being a dish I made when I was feeling particularly inspired and started being something I could throw together on a Tuesday without much thought, yet it still felt thoughtful on the plate.
The Sesame Oil Question
There's a world of difference between regular sesame oil and toasted sesame oil, and I learned this the hard way by accidentally grabbing the wrong bottle at the market. The regular kind is mild and barely noticeable, while the toasted version has this deep, almost nutty flavor that transforms the entire dressing. It's worth seeking out the good bottle, and a little goes a long way since it's potent in the best way possible.
When You Need More Protein
Sometimes the salad alone doesn't quite anchor you for the afternoon, and that's when I get creative. A soft-boiled egg adds richness, edamame brings a satisfying chew, and shrimp transforms it into something almost fancy without any extra effort. I've also stirred in leftover beans or crumbled tofu, and the dressing is forgiving enough to make any addition feel planned rather than desperate.
Building Variations That Still Work
The beauty of this formula is that the dressing is flexible enough to handle whatever you have in the crisper drawer. Swap the chicken for grilled tofu if you're eating vegetarian, or use shrimp if you want something lighter. Bell peppers, radishes, snap peas, and even thinly sliced beets all play nicely with the sesame profile, and the dressing adapts without complaint.
- For heat, add a small drizzle of sriracha or a pinch of red pepper flakes directly to the dressing.
- If cilantro isn't your thing, mint brings a completely different freshness that still works beautifully.
- Make the dressing the night before and let the flavors deepen while it sits in the refrigerator.
Save This salad has become my go-to when I want to feel genuinely nourished without spending an hour in the kitchen or ending the day feeling too heavy. It's the kind of dish that reminds you that simple ingredients, treated with intention, create meals worth looking forward to.
Recipe FAQs
- → What type of chicken works best for this salad?
Boneless, skinless chicken breasts are ideal as they grill evenly and remain tender. Thin slicing after grilling helps in easy mixing with the salad.
- → Can the sesame dressing be adjusted for spice?
Yes, adding a dash of sriracha or chili flakes to the dressing can provide a spicy kick without overpowering the other flavors.
- → Is it possible to make this salad vegan?
The chicken can be swapped with grilled tofu or shrimp, and honey in the dressing replaced with maple syrup for a vegan-friendly version.
- → How can I ensure the cucumbers stay crisp?
Spiralizing cucumbers just before assembly and draining excess moisture helps maintain their crunch and freshness.
- → What are some good side pairings with this salad?
A crisp white wine like Sauvignon Blanc complements the light and fresh flavors well, enhancing the overall meal experience.