Summer Detox Cucumber Noodle (Print version)

Refreshing cucumber noodles with chili-lime grilled chicken and vibrant vegetables in a zesty dressing.

# What You'll Need:

→ 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

→ 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

# How-To Steps:

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. Pour marinade over the chicken, ensuring even coating. Marinate for at least 15 minutes or up to 2 hours for enhanced flavor.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice thinly.
04 - While chicken marinates and cooks, spiralize or julienne the cucumbers and carrots. Place in a large bowl with bell pepper, red cabbage, cherry tomatoes, cilantro, and green onions.
05 - In a small jar or mixing bowl, shake or whisk together all dressing ingredients until emulsified and well combined.
06 - Toss the vegetables with the dressing until evenly coated throughout.
07 - Divide the cucumber noodle salad among serving plates. Top with sliced chili-lime grilled chicken. Garnish with extra cilantro or lime wedges if desired.

# Tips from the pros:

01 -
  • It comes together faster than you'd think, especially if you prep while the chicken marinates.
  • The chili-lime chicken tastes like it came from a restaurant, but you made it in your own backyard.
  • You can eat this without feeling weighed down, even on the most sweltering days.
02 -
  • Don't dress the salad more than 10 minutes before eating or the cucumbers will start releasing water and get mushy.
  • If your chicken is thicker than an inch, gently pound it to even thickness so it cooks evenly without drying out the edges.
03 -
  • Let your chicken rest after cooking—those few minutes allow the juices to redistribute, keeping every bite tender instead of dry.
  • Toast your chili flakes in a dry pan for 30 seconds before adding them to the dressing; it deepens their flavor and makes the heat more rounded.
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