Summer Detox Cucumber Noodles (Printable)

A fresh blend of cucumber noodles, garden vegetables, and chili-lime grilled chicken with bright, 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 Vinaigrette 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

# Method:

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 even 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 and juices run clear. Allow to rest for 5 minutes, then slice thinly.
04 - While chicken marinates and cooks, spiralize or julienne cucumbers and carrots. Transfer to a large mixing bowl with bell pepper, red cabbage, cherry tomatoes, cilantro, and green onions.
05 - In a small jar or mixing bowl, whisk together extra virgin olive oil, fresh lime juice, rice vinegar, honey or agave syrup, minced garlic clove, chili flakes, and sea salt until emulsified. Season with black pepper to taste.
06 - Toss vegetables with dressing until evenly coated, ensuring all components are well incorporated.
07 - Divide cucumber noodle salad among serving plates. Top with sliced chili-lime grilled chicken. Garnish with additional cilantro or lime wedges as desired.

# Expert Advice:

01 -
  • It tastes like a vacation in a bowl, minus the regret that follows actual vacations.
  • The whole thing comes together faster than you'd expect, leaving you more time to actually enjoy summer instead of standing in a hot kitchen.
  • Cucumber noodles have this crisp, almost-creamy texture that somehow feels indulgent while being genuinely good for you.
02 -
  • Pat your cucumber noodles dry after spiralizing or you'll end up with a watery salad within ten minutes—I learned this the hard way by serving a bowl that looked like it had been raining on it.
  • Don't dress the salad more than ten minutes before serving; cucumber noodles break down faster than regular lettuce, and you want them to stay crisp and separate rather than turning into mush.
03 -
  • If your chicken breasts are thick, place them between plastic wrap and pound them flat so they cook evenly and quickly—nobody wants a dry outside and undercooked inside.
  • Make the dressing first and let it sit while you prep everything else; the flavors marry and become more cohesive by the time you actually use it.
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