Thai Cucumber Salad with Chicken
A refreshing Thai cucumber salad featuring marinated chicken, crunchy vegetables, and a zesty dressing, perfect as a light meal or a side dish.
Ingredients
For the salad
- 1 pound boneless, skinless chicken thighs or breasts Either cuts can be used for this recipe.
- 2 cups cucumbers, thinly sliced Fresh cucumbers for crunch.
- 1 cup cherry tomatoes, halved Use ripe tomatoes for the best flavor.
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped Fresh cilantro adds flavor.
- 1 tablespoon vegetable oil For cooking the chicken.
- Salt to taste salt
- Pepper to taste pepper
For the marinade
- 2 tablespoons fish sauce
- 2 tablespoons lime juice Freshly squeezed lime juice for brightness.
- 2 tablespoons sugar
- 1 tablespoon chili sauce Adjust according to taste.
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Instructions
Marinating the Chicken
- In a bowl, combine fish sauce, lime juice, sugar, and chili sauce. Whisk until the sugar dissolves.
- Add the chicken to the marinade, ensuring it's fully coated. Let it sit for at least 15 minutes.
Preparing the Vegetables
- While the chicken marinates, slice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion.
- In a large mixing bowl, combine all the vegetables with chopped cilantro and sprinkle with a little salt. Toss to mix evenly.
Cooking the Chicken
- Heat a skillet over medium-high heat and add the vegetable oil. Once hot, add the marinated chicken (reserve the marinade).
- Cook for about 5-7 minutes on each side, or until fully cooked and golden brown.
- Ensure the internal temperature reaches at least 165°F (75°C).
- Remove the cooked chicken and let it rest for a few minutes before slicing into bite-sized pieces.
Assembling the Salad
- In the same skillet, pour in the reserved marinade and bring to a boil. Cook for 1-2 minutes to reduce slightly.
- Add the sliced chicken to the bowl of vegetables, drizzle the reduced marinade over and mix gently.
- Serve immediately or let it chill in the refrigerator to allow flavors to meld.
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Notes
Garnish with extra cilantro or sesame seeds. Paired with jasmine rice for a balanced meal.