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–+ servings

Thai Cucumber Salad with Chicken

A refreshing Thai-inspired salad featuring tender chicken, crisp cucumbers, and a zesty dressing, perfect for a light meal or side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts pounded to even thickness for even cooking
  • 2 tablespoons soy sauce low sodium preferred
  • 1 tablespoon fish sauce adds depth of flavor
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon sugar to balance flavors
  • 1 teaspoon sesame oil for added aroma
For the Salad
  • 2 cups cucumbers thinly sliced; Persian or English cucumbers work best
  • 1 cup carrots julienned or shredded
  • 1 cup red bell pepper thinly sliced
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup peanuts chopped, for garnish
For the Dressing
  • 3 tablespoons lime juice freshly squeezed
  • 2 tablespoons fish sauce adds umami flavor
  • 1 tablespoon sugar to balance acidity
  • 1 teaspoon chili flakes adjust to taste for spiciness

Method
 

Prepare the Chicken
  1. In a mixing bowl, combine soy sauce, fish sauce, lime juice, sugar, and sesame oil. Whisk until the sugar is dissolved.
  2. Add the chicken breasts to the marinade, ensuring they are well coated. Let marinate for at least 15 minutes.
  3. Heat a grill or skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F/75°C).
  4. Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing into strips.
Prepare the Salad
  1. In a large mixing bowl, combine the sliced cucumbers, carrots, red bell pepper, red onion, and cilantro.
  2. Toss the vegetables gently to mix them evenly.
Make the Dressing
  1. In a small bowl, whisk together lime juice, fish sauce, sugar, and chili flakes until the sugar is dissolved.
  2. Pour the dressing over the salad and toss gently to coat all the vegetables.
Assemble the Salad
  1. Add the sliced chicken on top of the salad.
  2. Garnish with chopped peanuts for added crunch.
  3. Serve immediately for the freshest taste.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 16gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 6000IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

This salad is best served fresh. You can adjust the level of spiciness by adding more or less chili flakes in the dressing.

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