Grilled Lemon-Tahini Chicken Salad with Cucumber and Mint

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant grilled chicken salad featuring tangy lemon-tahini dressing paired with fresh cucumber and mint for a refreshing, healthy meal. This mediterranean-inspired salads (gluten free, high protein) ready in about 27 minutes pairs boneless skinless chicken breasts, olive oil, ground cumin into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Brush 12 oz boneless skinless chicken breasts with 2 tbsp olive oil, then season with 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Grill chicken for 5-6 minutes per side until cooked through and internal temperature reaches 165°F. Remove and rest for 5 minutes.
  2. Step 2: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 minced garlic clove, and 3 tbsp warm water until smooth and creamy, adjusting water to desired consistency.
  3. Step 3: Slice the rested chicken into thin strips. In a large bowl, combine 4 cups mixed salad greens, 1 cup diced cucumber, and 1/4 cup chopped fresh mint leaves. Add the chicken strips on top.
  4. Step 4: Drizzle the lemon-tahini dressing over the salad and toss gently to combine just before serving.

Frequently asked questions

How long does Grilled Lemon-Tahini Chicken Salad with Cucumber and Mint take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Tahini Chicken Salad with Cucumber and Mint?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Grilled Lemon-Tahini Chicken Salad with Cucumber and Mint?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Tahini Chicken Salad with Cucumber and Mint for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Lemon-Tahini Chicken Salad with Cucumber and Mint gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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