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Chicken Cucumber Saladwith Tahini Chili Oil Dressing

Recipe by Lalada on InstagramAdded 2 August 2026.

10 minutes to prep. A refreshing summer salad that pairs tender shredded chicken with crisp cucumbers and a creamy tahini‑chili oil dressing. Lime juice and honey balance the heat, while avocado adds silky richness for a high‑protein, light meal.

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Chicken Cucumber Salad with Tahini Chili Oil Dressing by Lalada, a frame from the Instagram video

Method

  1. In a bowl, whisk together tahini, soy sauce, lime juice, honey, chili oil, garlic, and black pepper until combined.

  2. Add water, one tablespoon at a time, whisking until the dressing reaches a smooth, creamy consistency.

  3. Place the sliced cucumbers, shredded chicken, diced avocado, red onion, green onion, and chopped cilantro in a large mixing bowl.

  4. Pour the prepared dressing over the salad and gently toss until everything is evenly coated.

    Kitchen notes · Added by ReelsMeals: Dressing lightly coats cucumber and chicken. Toss gently to keep the avocado pieces intact.

  5. Let the salad rest for 5–10 minutes to allow the flavors to meld.

    Kitchen notes · Added by ReelsMeals: Salad rests before serving. Keep it cool while the flavors settle.

  6. Finish by sprinkling sesame seeds over the top and adding extra chili oil if desired.

Tips while you cook

Whisk dressing before adding water
Combine tahini, soy sauce, lime juice, honey, chili oil, garlic, and black pepper, then add water one tablespoon at a time until smooth.
Rest the salad before serving
Allow the tossed salad to sit for 5–10 minutes.
Add water gradually for texture
Add water in small increments, whisking each time.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Lalada’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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