Save It My neighbor texted me a TikTok link with the caption "you HAVE to try this." I was skeptical until I made it on a sticky Wednesday night when nothing sounded good. The cool cucumber against the seared chicken and that fiery chili crisp turned my mood around completely. Now it shows up on my table at least twice a month, and I still think of that text every time I pull out the cucumbers.
I brought this to a potluck once, packed in mason jars with the chili crisp on the side. People kept asking if I ordered it from that new fusion spot downtown. When I told them it took less than 40 minutes, three friends immediately saved the recipe. One of them now makes it every Sunday for her meal prep, and she swears it tastes even better the next day when the cucumbers soak up all that creamy dressing.
Ingredients
- English cucumbers: These stay crisp and have fewer seeds than regular cucumbers, so your salad won't get watery and soggy after sitting.
- Greek yogurt: It gives the dressing a tangy creaminess that balances the soy and sesame, and it holds up better than mayo in the fridge.
- Rice vinegar: This adds a gentle acidity that brightens everything without being too sharp or overwhelming.
- Toasted sesame oil: A little goes a long way, infusing the dish with that deep, nutty aroma that makes it smell like takeout.
- Soy sauce: It brings umami and saltiness to both the marinade and the dressing, tying all the flavors together.
- Chili crisp: This is the star, delivering crunchy, spicy, garlicky magic that makes every bite unforgettable.
- Chicken breasts or thighs: Thighs stay juicier, but breasts work beautifully if you don't overcook them and let them rest.
- Green onions and sesame seeds: They add freshness and a little crunch that makes the bowl look and taste complete.
Instructions
- Marinate the Chicken:
- Whisk together soy sauce, sesame oil, rice vinegar, garlic powder, and black pepper in a bowl, then toss the chicken until every piece is coated. Let it sit for at least 10 minutes so the flavors can soak in and tenderize the meat.
- Prepare the Cucumber Salad:
- Toss the sliced cucumbers with salt and let them sit for 10 minutes to draw out excess water, then drain well. Mix Greek yogurt, rice vinegar, soy sauce, sesame oil, and honey in a large bowl, fold in the cucumbers, green onions, and sesame seeds, then chill until you're ready to build the bowls.
- Cook the Chicken:
- Heat a skillet over medium high heat and add a splash of oil if your pan isn't nonstick, then sear the chicken for 4 to 5 minutes per side until golden and the internal temperature hits 165°F. Let it rest for 5 minutes before slicing so the juices stay inside.
- Assemble the Bowls:
- Divide the creamy cucumber salad among four bowls, then layer on the sliced chicken and add rice or noodles if you want more substance. Spoon chili crisp generously over the top, letting that spicy oil drip down into the cucumbers.
- Garnish and Serve:
- Sprinkle extra sesame seeds and fresh cilantro over each bowl, then serve with lime wedges on the side for a bright, citrusy finish. Squeeze the lime right before eating for maximum freshness.
Save It 
Save It My teenage daughter, who claims to hate anything "too healthy," demolished her bowl in about six minutes flat and asked if we could have it again the next night. She even started packing it for lunch, chili crisp and all, which is how I knew this recipe was a keeper. Now her friends ask if I can teach them how to make it, and I love watching them discover that quick weeknight cooking can actually be this good.
Make It Your Own
I've swapped Greek yogurt for vegan yogurt when my lactose intolerant friend came over, and honestly, nobody noticed the difference. You can also toss in shredded carrots or thinly sliced radishes for extra crunch and color. If you want more carbs, jasmine rice is my favorite, but rice noodles or even quinoa work beautifully and soak up that chili oil like a dream.
Storing and Reheating
Keep the cucumber salad and chicken separate in airtight containers in the fridge for up to three days. The cucumbers stay crisp longer if you store them without the chicken on top. When you're ready to eat, you can enjoy the chicken cold or reheat it gently in a skillet, then assemble fresh bowls with a new spoonful of chili crisp.
Pairing and Serving Ideas
This bowl is fantastic on its own, but I love serving it alongside iced green tea or a chilled dry Riesling that cuts through the heat. If you're feeding a crowd, set up a DIY bowl bar with extra toppings like pickled ginger, crispy wonton strips, or sliced avocado. It turns dinner into something interactive and fun, and everyone gets exactly what they want.
- Add a soft boiled egg on top for extra richness and protein.
- Drizzle a little extra lime juice right before serving to brighten everything up.
- If you're sensitive to heat, start with one tablespoon of chili crisp and add more as you go.
Save It 
Save It This bowl has become my answer to "what's for dinner" on nights when I want something exciting without the fuss. I hope it brings the same kind of easy joy to your table that it's brought to mine.
Common Questions About Recipes
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work perfectly and often stay more juicy. Cook time remains the same, just ensure internal temperature reaches 165°F.
- → How can I make this dairy-free?
Simply swap the Greek yogurt for your favorite plant-based yogurt alternative. Coconut yogurt or cashew-based yogurt work particularly well with the Asian flavors.
- → What is chili crisp and where can I find it?
Chili crisp is a spicy condiment made with chili peppers, oil, and crispy bits. Find it in the Asian section of most grocery stores or online. Popular brands include Lao Gan Ma and Fly By Jing.
- → Can I prepare components ahead of time?
Absolutely. The cucumber salad can be made up to 4 hours ahead and refrigerated. Marinate and cook the chicken up to 2 days in advance, then reheat gently before assembling.
- → How do I adjust the spice level?
Start with 1-2 tablespoons of chili crisp per bowl and add more to taste. You can also mix it with a bit of sesame oil to dilute the heat while maintaining flavor.
- → What grain options work best with these bowls?
Jasmine rice is traditional, but brown rice, quinoa, rice noodles, or even cauliflower rice all pair beautifully. Choose based on your dietary preferences and desired texture.