A fresh mix of spiralized cucumber, grilled chicken, cherry tomatoes, and a savory sesame dressing.
# What You'll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (approximately 10.5 ounces 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 or toasted sesame paste
10 - 1 tablespoon low-sodium soy sauce or tamari
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon honey (or maple syrup for vegan option)
13 - 1 teaspoon toasted sesame oil
14 - 1 clove garlic, finely minced
15 - 2 tablespoons water (to adjust dressing consistency)
→ 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 - Cook chicken for 5 to 6 minutes per side until fully cooked and juices run clear, then remove from heat and allow to rest for 5 minutes before slicing thinly.
04 - While chicken cooks, spiralize cucumbers and combine with halved cherry tomatoes, shredded carrots, and chopped scallions in a large bowl.
05 - In a small bowl, whisk together tahini, soy sauce or tamari, rice vinegar, honey or maple syrup, toasted sesame oil, minced garlic, and water until smooth. Adjust thickness by adding more water if necessary.
06 - Drizzle the sesame dressing over the vegetable mixture and toss gently to ensure even coating.
07 - Divide the dressed cucumber salad onto serving plates and top with the sliced grilled chicken.
08 - Sprinkle toasted sesame seeds and chopped fresh cilantro over the top if desired. Serve immediately.
