Description
This Thai Cucumber Salad with Chicken combines tender chicken breast with fresh, crisp cucumbers, vibrant herbs, and a zesty, sweet, and savory dressing. It is a refreshing, light meal perfect for any season, packed with nutritious ingredients and bursting with vibrant flavors. Quick and easy to prepare, this salad makes a healthy lunch or colorful side dish that is highly customizable to your taste.
Ingredients
Scale
Salad
- 200g chicken breast
- 2 English cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 2 medium carrots, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1 tablespoon roasted peanuts, toasted and chopped
Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon brown sugar (natural)
- 1 teaspoon sesame oil (natural)
- 1/2 teaspoon chili flakes (adjust to taste)
- Pinch of natural gelling agent (optional, for thickening)
Instructions
- Prepare the Chicken: Cook the chicken breast by poaching, baking, or lightly pan-searing until tender and juicy. Let it cool completely before slicing into thin, bite-sized pieces suitable for the salad.
- Slice the Vegetables: Thinly slice the cucumbers and red onion. Julienne the carrots to ensure the perfect crunch and balance of textures throughout the salad.
- Make the Dressing: In a small bowl, whisk together fresh lime juice, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), brown sugar (natural), sesame oil (natural), and chili flakes until the sugar dissolves completely. Add a pinch of natural gelling agent if a thicker texture is desired.
- Combine Ingredients: In a large bowl, gently toss the cooked chicken, sliced cucumbers, red onion, carrots, and fresh herbs with the dressing. Make sure all components are evenly coated to maximize flavor and freshness.
- Garnish and Serve: Top the salad with toasted roasted peanuts and additional chopped mint or cilantro for aromatic flavor and crunch. Serve immediately or chill briefly to enhance flavor melding.
Notes
- Use fresh herbs and crisp vegetables for optimal flavor and texture.
- Add dressing gradually to prevent soggy cucumbers and maintain balanced taste.
- Toast peanuts quickly to intensify their nutty aroma and crunch.
- Let the salad rest for 10-15 minutes after tossing to blend flavors well.
- Adjust chili flakes according to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Thai cucumber salad, chicken salad, fresh salad, healthy lunch, gluten free salad, quick salad recipe, Asian salad
