Go Back
–+ servings
Thai Cucumber Salad with Chicken finished recipe

Thai Cucumber Salad with Chicken

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

For the Chicken
  • 1 1/2 pounds boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
  • 1 tablespoon neutral oil such as avocado or canola oil
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
For the Lime Dressing
  • 1/4 cup fresh lime juice
  • 3 tablespoons fish sauce
  • 2 tablespoons packed (25 g) light brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon neutral oil
  • 1 garlic clove finely grated
  • 1 small red chile thinly sliced, optional for heat
For the Salad
  • 2 large English cucumbers about 1 1/2 pounds (680 g) total, halved lengthwise and thinly sliced
  • 1 cup shredded carrots
  • 1/2 small red onion about 2 1/2 ounces (70 g), very thinly sliced
  • 3 green onions thinly sliced
  • 1/2 cup loosely packed fresh cilantro leaves roughly chopped
  • 1/3 cup loosely packed fresh mint leaves roughly torn
  • 1/2 cup roasted unsalted peanuts roughly chopped
Optional Garnishes
  • Additional lime wedges optional
  • Additional sliced red chile optional
  • Additional chopped peanuts optional

Method
 

Method
  1. Prepare the chicken: Pat the chicken cutlets dry with paper towels. Season both sides evenly with the salt, black pepper, and garlic powder.
  2. Make the dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, rice vinegar, neutral oil, garlic, and sliced red chile if using. Continue whisking until most of the sugar dissolves.
  3. Taste the dressing: The dressing should taste bright, salty, slightly sweet, and tangy. If it seems too sharp, add another teaspoon of brown sugar; if it seems too sweet, add a small squeeze of lime.
  4. Heat the skillet: Heat 1 tablespoon (15 ml) neutral oil in a 12-inch skillet over medium-high heat until shimmering.
  5. Cook the chicken: Add the chicken cutlets in a single layer. Cook for 3 to 4 minutes on the first side, until golden brown and easy to release from the skillet.
  6. Finish cooking the chicken: Turn the chicken and cook for another 2 to 4 minutes, until the thickest part reaches 165°F (74°C). Transfer to a clean plate.
  7. Rest the chicken: Let the chicken rest for 10 minutes. This helps retain moisture and prevents very hot meat from softening the cucumbers.
  8. Prepare the cucumbers: Halve the cucumbers lengthwise and slice them thinly. If they release a noticeable amount of liquid, blot them lightly with clean paper towels.
  9. Build the salad base: Add the cucumbers, shredded carrots, red onion, green onions, cilantro, and mint to a large mixing bowl.
  10. Slice the chicken: Cut the rested chicken across the grain into thin strips or bite-size pieces.
  11. Add the chicken: Add the sliced chicken to the cucumber mixture. If you prefer a colder salad, let the sliced chicken cool for another few minutes before combining.
  12. Dress the salad: Pour about three-quarters of the dressing over the salad and toss gently until the ingredients are lightly coated.
  13. Add the peanuts: Fold in the chopped peanuts just before serving so they stay crunchy.
  14. Adjust and serve: Taste and add more dressing as needed. Garnish with lime wedges, additional chile, or extra peanuts if desired, and serve promptly.

Tried this recipe?

Let us know how it was!