Thai-Style Chicken and Cucumber Salad

A light, healthy salad featuring marinated chicken and cucumber with a balance of hot, sour, salty, and sweet flavors.

Healthy Chicken High Protein Salad Low Carb Thai

Estimated Nutrition

Calories

384.2

kcal / serving

768.4 kcal total

Carbs

37.9g

per serving

75.8 g total

Fat

6.3g

per serving

12.6 g total

Protein

44.1g

per serving

88.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Fish Sauce

Nam Pla

tbsp

Gochujang

Korean fermented chilli paste

Rice Wine Vinegar

Japanese style

Fruits

piece

Lime

juice only

Meat

piece

Chicken Breast

skin removed, finely diced

NutsSeeds

handful

Mint

fresh leaves, chopped

handful

Coriander

fresh, chopped

Vegetables

piece

Cucumber

shaved into ribbons using a potato peeler

piece

Cucumber

cut into 7.5cm batons

piece

Bird's-Eye Chilli

chopped

0.5

head

Broccoli

florets sliced into thin slices

piece

Spring Onion

sliced into 1.5cm slices on the diagonal

piece

Shallot

preferably Thai, chopped

Method

Marinate chicken with half the fish sauce, juice of one lime, and chilli paste for two hours in the fridge.

Combine cucumbers with remaining fish sauce, vinegar, juice of half a lime, and chillies to marinate for two hours.

Add broccoli, spring onions, and shallots to the chicken and marinate for another 30 minutes.

Strain the cucumber mixture through a sieve and reserve the liquid.

Stir-fry the chicken mixture in a hot wok until cooked through.

Combine the cooked chicken and vegetables with the cucumbers and fresh herbs.

Season with reserved marinade and remaining lime juice to taste.

Divide the salad between two plates and serve.