Chili-Lime Cucumber Noodle Salad (Print View)

Fresh cucumber noodles and chili-lime grilled chicken served with vibrant vegetables and tangy dressing.

# Components:

→ Chili-Lime Grilled Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - Zest and juice of 2 limes
04 - 2 cloves garlic, minced
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper

→ Cucumber Noodle Salad

10 - 3 large cucumbers, spiralized or julienned
11 - 1 cup red bell pepper, thinly sliced
12 - 1 cup carrots, julienned
13 - 1/2 cup red cabbage, finely shredded
14 - 1/2 cup cherry tomatoes, halved
15 - 1/4 cup fresh cilantro, chopped
16 - 2 tablespoons green onions, thinly sliced

→ Lime-Herb Dressing

17 - 2 tablespoons extra virgin olive oil
18 - 2 tablespoons fresh lime juice
19 - 1 tablespoon rice vinegar
20 - 1 teaspoon honey or agave syrup
21 - 1 small garlic clove, minced
22 - 1/2 teaspoon chili flakes, optional
23 - 1/4 teaspoon sea salt
24 - Freshly ground black pepper to taste

# Directions:

01 - In a mixing bowl, whisk together olive oil, lime zest and juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper until well combined.
02 - Place chicken breasts in a resealable bag or shallow dish and pour marinade over them, ensuring even coating. Refrigerate for minimum 15 minutes, up to 2 hours for enhanced flavor development.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Rest for 5 minutes before slicing thinly.
04 - While chicken marinates and cooks, spiralize or julienne cucumbers and carrots. Transfer to a large bowl and add bell pepper, red cabbage, cherry tomatoes, cilantro, and green onions.
05 - In a small jar or bowl, combine extra virgin olive oil, lime juice, rice vinegar, honey, minced garlic, chili flakes if using, and sea salt. Shake or whisk until fully emulsified.
06 - Toss vegetables with dressing until evenly coated. Divide cucumber noodle salad among serving plates and top with sliced chili-lime chicken. Garnish with additional cilantro or lime wedges if desired.

# Expert Advice:

01 -
  • It tastes refreshing and summery while actually filling you up, not leaving you hungry an hour later.
  • The chili-lime chicken has a punch that makes every bite memorable, not boring salad energy.
  • You can throw it together in under an hour, and it's the kind of meal you'll crave when the weather gets brutal.
02 -
  • Don't dress the salad more than 15 minutes before eating, or the cucumbers will release water and the whole thing gets soggy—some things should stay separate until the last minute.
  • Pound your chicken breasts to even thickness before grilling so they cook at the same rate and no part gets overdone while you're waiting for the thicker section to cook through.
03 -
  • Pound your chicken to even thickness before marinating, and don't skip the rest period after grilling—those five minutes are when the chicken redistributes its juices and stays tender instead of drying out.
  • If you don't have fresh limes, frozen lime juice works in a pinch, but fresh lime zest is non-negotiable because it's what makes this taste alive instead of just healthy.
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