Description
Bright, crunchy cucumbers pair beautifully with tender chicken in this vibrant Thai Cucumber Salad. Tossed in a zesty sweet-and-tangy dressing, this easy recipe bursts with flavor and color, making it perfect for a refreshing lunch or a light dinner. Customize with your favorite veggies for a personal touch. Ideal for impressing guests or enjoying a quick, healthy meal at home!
Ingredients
- 2 cups cucumbers, sliced thinly
- 1 cup shredded cooked chicken
- 1/4 cup red bell pepper, diced
- 1/4 cup carrot, grated or julienned
- 1/4 cup green onions, chopped
- 1/4 cup chopped cilantro
- 3 tablespoons lime juice, freshly squeezed
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili flakes, optional
Instructions
- Slice 2 cups of cucumbers into thin rounds and place them in a large mixing bowl.
- Shred about 1 cup of cooked chicken and add it to the bowl alongside 1/4 cup each of diced red bell pepper and grated carrot.
- Chop 1/4 cup of green onions and 1/4 cup of fresh cilantro and add them to the mixing bowl.
- In a separate small bowl, whisk together 3 tablespoons of freshly squeezed lime juice, 1 tablespoon fish sauce, 1 tablespoon sugar, and optional chili flakes.
- Pour the dressing over the salad mixture in the large bowl and gently toss until all ingredients are well coated.
- Cover the salad and let it chill in the refrigerator for at least 15 minutes before serving.
Notes
Storage: Store any leftover Thai Cucumber Salad in an airtight container in the refrigerator for up to 2 days. To maintain the crispness of the cucumbers, it’s best to keep the dressing separate and add it just before serving.
Reheating: This salad is best served cold and does not require reheating. If you have leftover chicken, you can warm it separately in the microwave or on the stovetop before adding it back to the salad.
Serving: Serve the salad chilled, garnished with extra cilantro or lime wedges for added freshness. It pairs well as a light main dish or a refreshing side with grilled meats.
Chef’s tip: For extra flavor, try marinating the shredded chicken in a bit of lime juice and fish sauce before adding it to the salad. This enhances the overall taste and complements the fresh ingredients beautifully.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad Healthy
- Method: Mischen
Nutrition
- Calories: 250 kcal
- Sugar: 0
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 0
- Protein: 25g
- Cholesterol: 0