Tangy Thai Chicken Cucumber Salad
Experience the vibrant flavors of Thailand with this tangy chicken cucumber salad. Juicy grilled chicken strips, crisp cucumbers, and a zesty Thai-inspired dressing will transport your taste buds to new culinary heights. Perfect for a refreshing lunch or light dinner, this salad boasts a harmonious blend of sweet, savory, and spicy flavors that will leave you craving for more.
ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cucumbers, thinly sliced
- 1 red bell pepper, julienned
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup dry roasted peanuts, crushed
- 1 lime, sliced
- 1/4 cup Thai fish sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 1 tablespoon Sriracha sauce
- 2 cloves garlic, minced
- Salt and black pepper to taste
steps
- 1.
Preheat grill to medium-high heat. Season chicken breasts with salt and pepper, then grill for 6-8 minutes per side until cooked through. Let rest for a few minutes, then slice into thin strips.
- 2.
In a large bowl, combine cucumbers, bell pepper, red onion, cilantro, and peanuts. Toss well.
- 3.
In a small bowl, whisk together lime juice, fish sauce, honey, rice vinegar, soy sauce, ginger, Sriracha, and garlic until well combined. Taste and adjust the seasoning if needed.
- 4.
Pour the dressing over the cucumber mixture and toss to coat evenly.
- 5.
Divide the cucumber salad onto plates, then top with grilled chicken strips. Garnish with lime slices.
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