Description
A vibrant and refreshing Thai Cucumber Salad with tender grilled chicken, crisp vegetables, and a tangy, lively dressing made with apple cider vinegar. Perfect for a healthy and satisfying lunch or dinner that is quick to prepare and full of bold flavors.
Ingredients
Scale
Salad Ingredients
- 2 firm and crisp cucumbers, thinly sliced
- 2 grilled chicken breasts, seasoned and sliced thinly or shredded
- 1 small red onion, thinly sliced
- 1 medium carrot, peeled and shredded
- 1/4 cup fresh cilantro, chopped
- 1 fresh chili, finely chopped (optional)
- 1/4 cup toasted peanuts or cashews (optional)
Dressing Ingredients
- 3 tablespoons apple cider vinegar (natural)
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar (natural)
- 1/4 teaspoon natural gelling agent
- Salt and pepper, to taste
Instructions
- Prepare the chicken: Season the chicken breasts with salt, pepper, and your favorite herbs. Grill them on medium heat until fully cooked and juicy. Allow the chicken to rest before slicing thinly or shredding for the salad.
- Slice the vegetables: While the chicken cooks, thinly slice the cucumbers and red onion. Peel and shred the carrots, and chop the fresh cilantro finely. Keep the vegetables crisp for the salad’s refreshing crunch.
- Make the dressing: In a bowl, combine apple cider vinegar, vegetarian Worcestershire sauce, fresh lime juice, brown sugar, a pinch of salt and pepper, and a small amount of natural gelling agent. Whisk together until the sugar dissolves and the dressing slightly thickens.
- Toss the salad: Place the sliced chicken and prepared vegetables in a large bowl. Pour the dressing over all the ingredients and toss gently to combine, ensuring every bite is coated.
- Final touches: If desired, sprinkle in fresh chopped chili for heat or toasted nuts for added crunch. Serve immediately or chill in the fridge for 15-20 minutes to let the flavors meld.
Notes
- Choose firm cucumbers to avoid a soggy salad.
- Allow grilled chicken to rest before slicing to keep it juicy.
- Taste and adjust the dressing acidity and sweetness before mixing with salad.
- Prepare the dressing a day ahead for more intense flavor.
- Add nuts or seeds just before serving to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Thai cucumber salad, grilled chicken salad, healthy salad, quick salad recipe, gluten free salad, tangy dressing, fresh vegetables
