Thai Chicken and Cucumber Salad
This refreshing Thai-inspired salad features tender chicken poached in spiced coconut milk and tossed with crisp cucumber, herbs, and a tangy dressing for the perfect weeknight meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups Almond Breeze Almondmilk Coconutmilk Original Unsweetened
- 2 stalks lemongrass cut into 2-inch portions and crushed
- 1 ½ teaspoons fresh grated ginger root
- 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 sliced into half moons
- ½ red onion sliced thinly
- 4 cocktail tomatoes cut in half and then quartered
- ¼ cup chopped cilantro
- ¼ cup chopped mint
- ¼ cup rice wine vinegar for dressing
- ¼ cup fish sauce for dressing
- 3-4 limes juiced
- 1 clove garlic minced
- 2 tablespoons grated carrot
- 2 tablespoons sugar
- red pepper flakes pinch
Instructions
Instructions
- In a medium saucepan, add coconutmilk, lemongrass, and ginger. Bring to a simmer over medium heat.
- Add chicken slices and poach gently for 10–12 minutes until cooked through. Use slotted spoon to remove chicken and let cool.
- In a large bowl, whisk fish sauce, coconut sugar, chili garlic sauce, lime juice, and rice wine vinegar for the dressing.
- Add cucumber and cooled chicken into the bowl. Toss to coat well in the dressing.
- Chill in refrigerator for at least 10 minutes to let flavors combine.
- Garnish with chopped cilantro and mint. Serve chilled or at room temperature.
Notes
Feel free to substitute thighs for chicken breasts or use store-bought dressing to save time. This dish tastes even better the next day!