Print

Thai Cucumber Salad with Chicken

A close-up of a refreshing thai cucumber salad with chicken, featuring sliced cucumbers, herbs, and red onion in a savory dressing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this refreshing Thai cucumber salad with tender chicken. It balances sweet, sour, salty, and spicy flavors for a quick, healthy meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 3 large English cucumbers, thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1/4 cup fresh cilantro leaves
  • 1 small red chili, thinly sliced (optional)
  • 1 tablespoon vegetable oil
  • 1 teaspoon brown sugar
  • 1 tablespoon fish sauce
  • 3 tablespoons fresh lime juice
  • 1 teaspoon minced garlic

Instructions

  1. Season the chicken breasts lightly with salt and pepper. Heat the vegetable oil in a skillet over medium-high heat. Cook the chicken for 6 to 8 minutes per side, until cooked through (internal temperature reaches 165°F). Remove the chicken and let it rest for 5 minutes.
  2. While the chicken rests, prepare the dressing. In a small bowl, whisk together the brown sugar, fish sauce, lime juice, and minced garlic until the sugar dissolves.
  3. Slice the rested chicken into bite-sized pieces or shred it.
  4. In a large bowl, combine the sliced cucumbers and red onion.
  5. Pour the dressing over the cucumber and onion mixture. Toss gently to coat.
  6. Add the sliced chicken, cilantro, and chili slices (if using) to the bowl. Toss lightly one more time.
  7. Serve immediately for the best texture.

Notes

  • For meal prep, keep the dressing separate and combine just before serving to prevent the cucumbers from becoming watery.
  • You can grill the chicken instead of pan-frying for a smoky flavor.
  • Use less chili or remove the seeds for a milder spicy Thai chicken salad.

Nutrition

Find it online: https://dishicious.com/thai-cucumber-salad-with-chicken/