Cucumber Chicken Salad
Spring is here and what better way to start than with this delicious cucumber chicken salad. Full of flavors from the mix of fresh cilantro, celery leafs, mint and Thai basil, dressed in an addictive ginger-garlic and chili sauce with our small twist... Tahini. It's yummy, healthy and so easy todo… I just couldn’t wait to share it with you. Perfect for lunch or a quick dinner… let's jump tight into it.
So Let's do this...
Ingredients:
Note:
The recipe portion is meant to be shared by two or... you can have it all for yourself, saving some leftovers for later.
For the salad
4 Persian cucumbers cut in a bias
1 chicken breast
2 celery strands cut in a bias
1 bunch Cilantro
½ Bunch Mint
¼ Bunch Thai Basil (Optional)
1 red chilis
2 Tbsp roasted crushed peanuts
For the Dressing
1 Tsp chopped ginger
2 cloves garlic chopped
1 red chili chopped
3 Tbsp light soy sauce
1 Tbsp fish sauce
2 Tbsp Raw tahini
2 Tbsp Lemon Juice
1 Tbsp lime Juice
1 Tsp sugar
¼ cup water
1 Tsp sesame oil
Pinch crushed white pepper.
For the Chicken
1 chicken breast
2 Quarts (8 cups) water
1 stalks lemon grass
3 Slices lemon
½ Doz Cilantro strands
6-8 wheels sliced Red onion
3-5 pieces sliced Ginger
Step 1
Cut the cucumbers into three-four equal parts. Then using the flat side of the knife, smash the cucumbers.
In a small size bowl combine cucumbers with 1Tsp salt and 2 Tsp sugar and mix well. Set aside for 10-15 minutes.
Cut celery strands tops and bottoms, then peel the outer layer using a peeler.
Cut the Celery on a bias into a ¼ inch size slices.
Remove mint leaves and Thai basil from strands and set aside
Coarsely chop cilantro and set aside
Squeeze the cucumbers from the extracted liquid and combine with the celery
Step 2
In a Mortar and Pestle combine garlic, chili, and ginger, sprinkle with a pinch of salt and pound into a paste.
Susu's Tip:
Always sprinkle a pinch of salt when using the mortar and pestle. It not only flavors the ingredients but also helps to break down the fiber, making it for an easier grinding action.
In a small bowl or jar, combine the paste with the rest of the dressing ingredients. Mix well and taste for seasoning, adjust as necessary.
Step 3
In a medium size pot, combine ingredients and bring to a low simmer
Add chicken breast and cook in low simmer for 10 minutes (chicken internal temp should be 155 F)
Remove, pat dry and set aside
Susu's Tip:
Always pat dry your proteins or vegetables before frying in a pan with oil. It decrease the oil splatter and therefore will demand less cleaning afterwards.
Heat up a pan (iron skillet is best) over medium high heat. Then add 1.5 Tbsp grape-seed oil.
Add chicken and sear for 3 minutes, not touching the chicken, making sure we get the desired crust.
Then flip to other side and sear for 2 more minutes.
Remove and let the chicken rest and cool down for 5 minuets.
Plating
In a bowl combine cucumbers celery and herbs
Slice chicken and add to the bowl
Mix ingredients well, then add dressing and toss well
Finish with the roasted crushed peanuts dust.
Bon Appétit
Link to Video Recipe