Summer Detox Cucumber Noodles (Printable)

Crisp cucumber noodles paired with chili-lime grilled chicken and fresh vegetables for a vibrant summer dish.

# What Goes In:

→ 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

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 Make It:

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 minimum 15 minutes, up to 2 hours for enhanced flavor development.
03 - Heat grill or grill pan to medium-high temperature until fully preheated.
04 - Place marinated chicken on preheated grill. Cook 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and rest 5 minutes before slicing thinly.
05 - While chicken marinates and cooks, spiralize or julienne cucumbers and carrots. Transfer to large mixing bowl with bell pepper, red cabbage, cherry tomatoes, cilantro, and green onions.
06 - In small jar or bowl, combine all dressing ingredients. Shake vigorously or whisk until emulsified and well incorporated.
07 - Pour prepared vinaigrette over vegetable mixture. Toss thoroughly until all components are evenly coated.
08 - Divide cucumber noodle salad among four serving plates. Top each portion with sliced chili-lime chicken. Garnish with additional cilantro or lime wedges as desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and that moment when everything aligns on the plate feels genuinely rewarding.
  • The contrast between cool, crisp vegetables and warm, smoky chicken creates this perfect balance that keeps you coming back for more.
  • You'll finally understand why people rave about spiralized cucumbers once you taste how they absorb that bright lime dressing.
02 -
  • Don't skip the resting period after grilling—those 5 minutes let the juices redistribute so your chicken stays moist instead of drying out the second you slice it.
  • If your dressing separates or looks broken, it usually means the oil was too cold or you added the acidic ingredients too quickly, but whisking it back together with a tiny bit of honey usually fixes it.
  • Spiralizing cucumbers right before serving keeps them crisp and prevents them from getting watery and sad, which is the difference between a great salad and a disappointing one.
03 -
  • If you're making this ahead for meal prep, keep the dressing separate and dress just before eating or the cucumber noodles will weep and turn soggy by the next day.
  • Grilling the chicken with those char marks isn't just for looks—the slightly burnt edges develop complex flavors that make everything taste more intentional and restaurant quality.
  • A squeeze of fresh lime right at the table, after plating, brings everything back to life and reminds you why this dish tastes so bright and alive.
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