Description
This Thai Cucumber Salad with Chicken is a fresh, vibrant, and flavorful dish combining crisp cucumbers, tender chicken, and a tangy natural dressing. Quick to prepare and packed with layers of taste and texture, it serves perfectly as a light meal or side dish, ideal for any day you want something refreshing and satisfying.
Ingredients
Scale
Protein
- 1 boneless, skinless chicken breast
Vegetables
- 2 fresh cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 10 cherry tomatoes, halved
- Fresh cilantro leaves, a handful
Dressing (natural)
- 3 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon brown sugar
- 1 fresh chili or 1/2 teaspoon chili flakes, minced (adjust to taste)
- 1/4 teaspoon natural gelling agent (optional)
Garnish
- 2 tablespoons roasted peanuts (plant-based), chopped
- Extra fresh cilantro leaves, for garnish
Instructions
- Prepare the Chicken: Lightly season the chicken breast with salt and pepper. Cook it on a grill pan or skillet over medium heat until golden brown and cooked through. Let it rest for a few minutes, then slice thinly to keep it juicy.
- Slice the Vegetables: While the chicken rests, thinly slice the cucumbers, red onions, and cherry tomatoes. Keep cucumber slices consistent in thickness. Place the fresh cilantro leaves into a large mixing bowl.
- Make the Dressing (natural): In a small bowl, whisk together fresh lime juice, apple cider vinegar, vegetarian Worcestershire sauce (natural), brown sugar, minced fresh chili, and natural gelling agent if using. Stir until well combined and smooth.
- Combine Everything: Pour the dressing over the sliced vegetables and gently toss. Add the sliced chicken on top and toss again to blend all flavors well.
- Garnish and Serve: Sprinkle with chopped roasted peanuts (plant-based) and extra cilantro leaves. Serve chilled or at room temperature for the best taste and texture.
Notes
- Use fresh cucumbers and herbs for optimal flavor and texture.
- Slice onions thinly to avoid overpowering sharpness.
- Adjust lime juice and brown sugar to balance tangy and sweet flavors to your liking.
- Let the chicken rest before slicing to retain juiciness.
- Chill the salad for 10 minutes before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 55mg
Keywords: Thai cucumber salad, chicken salad, fresh cucumber salad, light lunch, healthy salad, quick recipe
