Thai Chicken and Cucumber Salad
User Reviews
5
Thai Chicken and Cucumber Salad
Description
The Thai Chicken and Cucumber Salad features thinly sliced chicken breast poached in a simmering sauce of coconut milk, lemongrass, fresh ginger, fish sauce, palm sugar, and a touch of chili garlic sauce which imparts subtle savory and sweet notes with a mild spicy heat. After cooking, the chicken is combined with crisp cucumber slices, thinly sliced red onion, and quartered cocktail tomatoes, then tossed with fresh chopped cilantro and mint to add bright herbal freshness.
The dressing options include a reserved portion of the cooking sauce enhanced with rice wine vinegar for acidity or a separate Nuoc Cham dressing made with fish sauce, lime juice, garlic, carrot, sugar, and red pepper flakes for a classic Vietnamese flavor balance. This salad pairs well with light meals and provides a mix of textures from tender chicken to crunchy vegetables and fresh herbs.
To serve, the salad can be dressed lightly for a brighter flavor or more generously for a saucier dish. The fresh herbs sprinkled on top add aroma and complexity. This recipe works well for a flavorful yet light lunch or dinner side dish.
Ingredients
- 2 cups almond milk Almond Breeze brand; also has coconut milk variant; original unsweetened
- 2 lemongrass cut into 2-inch portions and crushed, stalks
- 1 ½ teaspoons ginger root fresh grated
- 3 tablespoons fish sauce high quality
- 2 tablespoons coconut palm sugar or light brown sugar
- 1 teaspoon Chili garlic sauce
- 1 pound boneless , skinless chicken breast, thinly sliced
- 1 lime , juiced
- 1-2 teaspoons rice wine vinegar
- 1 cucumber , halved and then sliced into half moons
- ½ red onion , sliced thinly
- 4 tomato cut in half and then quartered, cocktail
- ¼ cup cilantro chopped
- ¼ cup mint chopped
For the Nuac Cham Dressing
- ¼ cup rice wine vinegar
- ¼ cup fish sauce
- 3-4 lime juiced
- 1 garlic minced, clove
- 2 tablespoons carrot grated
- 2 tablespoons sugar
- Pinch red pepper flakes
Instructions
- In a medium size skillet, combine the coconut milk with the ginger, lemon grass, fish sauce, coconut palm sugar and chili garlic sauce and bring to a boil. Add the chicken and bring back to a boil then lower to a simmer and cook for 4-5 minutes or until the chicken is cooked through. Stir in the lime juice then transfer the chicken to a bowl. Save ⅓ cup of the sauce in a small bowl and stir in the rice wine vinegar to taste and set aside.
- Add the sliced cucumber, red onion and tomatoes to the chicken and gently toss with the cilantro and mint. Dress as desired with the reserved sauce with rice wine vinegar dressing, or with the Nuac Cham Dressing. Serve the salad and add more herbs as desired.
User Reviews
Overall Rating
5
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