Summer Detox Cucumber Noodles (Printable)

Light salad with cucumber noodles, fresh vegetables, and chili-lime grilled chicken for a refreshing summer dish.

# What You 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

→ Lime 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. Pour marinade over chicken, ensuring complete coating. Marinate for at least 15 minutes, or 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 fully cooked with clear juices. Allow to rest for 5 minutes before slicing thinly.
04 - While chicken marinates and cooks, spiralize or julienne cucumbers and carrots. Place in a large mixing bowl with bell pepper, red cabbage, cherry tomatoes, cilantro, and green onions.
05 - In a small jar or bowl, combine all dressing ingredients and shake or whisk vigorously until emulsified.
06 - Pour dressing over vegetables and toss until evenly coated.
07 - Divide cucumber noodle salad among serving plates. Top with sliced chili-lime chicken. Garnish with additional cilantro or lime wedges as desired.

# Expert Suggestions:

01 -
  • It feels indulgent and light at the same time, which is basically a summer miracle.
  • The chili-lime chicken packs serious flavor without requiring fancy technique or complicated timing.
  • You can prep everything in under 40 minutes, even if you're cooking for hungry guests.
02 -
  • Overcooked chicken turns rubbery fast on a hot grill, so use a meat thermometer if you're nervous and pull it at 165°F internal temperature.
  • Don't dress the salad more than 10 minutes before serving or the cucumbers will release water and dilute everything.
  • If you're using a vegetable peeler instead of a spiralizer, it works fine but takes longer and gives you ribbons instead of noodles.
03 -
  • Make the dressing first and let it sit while you prep everything else so the flavors meld and the garlic mellows slightly.
  • Use a sharp knife or mandoline if you're hand-slicing vegetables because dull blades crush them instead of creating clean cuts.
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