Asian Chicken Cucumber Salad
Description:
This Asian Chicken Cucumber Salad is a light, refreshing, and high-protein dish with a perfect balance of savory, sweet, tangy, and spicy flavors. Tender shredded chicken breast is tossed with crisp cucumber, fresh herbs, and a sesame-soy dressing that ties it all together. Great for lunch, meal prep, or a healthy dinner!
Q Ingredients (Serves 4):
For the salad:
2 boneless, skinless chicken breasts (about 1 lb / 450g)
2 large cucumbers (or 4 Persian cucumbers), thinly sliced or ribboned
1 cup shredded carrots (optional)
½ red onion, thinly sliced (soaked in water to reduce sharpness)
¼ cup chopped cilantro
2 tbsp chopped fresh mint or Thai basil (ptional)
¼ cup chopped roasted peanuts or cashews (for crunch)
For the dressing:
3 tbsp soy sauce (low-sodium)
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp lime juice (or more to taste)
1 tbsp honey or maple syrup
1 garlic clove, finely minced
1 tsp grated fresh ginger
1 tsp sriracha or chili flakes (adjust to taste)
Optional: 1 tsp fish sauce (adds umami)
Instructions: Step 1: Cook & Shred the Chicken
Boil Method: Bring a pot of water to a boil, add chicken breasts, simmer for 12–15 minutes until fully cooked. Let rest, then shred with two forks.
Alternative: Use rotisserie chicken or air-fry the chicken breasts for added flavor.
Step 2: Prepare the Vegetables
Slice cucumbers (thin rounds, half-moons, or ribbons with a peeler).
Shred carrots, slice onion, chop herbs and nuts.
Step 3: Make the Dressing
Whisk together soy sauce, sesame oil, vinegar, lime juice, honey, garlic, ginger, and sriracha in a bowl.
Step 4: Assemble
In a large bowl, combine shredded chicken, cucumbers, carrots, red onion, and herbs.
Pour dressing over the salad. Toss to coat evenly. Step 5: Garnish and Serve
Top with chopped nuts and extra herbs.
Serve chilled or at room temperature.
Time Breakdown:
Task Time
Prep vegetables 10 mins
Cook & shred chicken 15 mins
Make dressing 5 mins
Toss & assemble 5 mins
Total Time 30–35 mins
Nutritional Info (per serving, approx):
Nutrient Amount
Calories ~280–320 kcal
Protein 30g
Carbohydrates 10g
Sugars 6g
Fat 15g
Saturated Fat 2g
Fiber 2g
Sodium ~650mg
Note: Values may vary based on ingredients and portion sizes.
Common Questions & Tips
Q1: Can I make this salad ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3 days. Keep the nuts separate to retain crunch.
Q2: Can I use another protein?
Definitely. Swap chicken with:
Grilled tofu (for vegetarian)
Shrimp
Leftover turkey
Canned tuna
Q3: How do I keep cucumbers from getting soggy?
Salt cucumber slices lightly and let them sit for 10 minutes, then pat dry. This draws out moisture.
Q4: What can I serve it with?
Steamed jasmine rice or brown rice
Rice noodles
Wrapped in lettuce or rice paper for rolls
Q5: Is this recipe gluten-free?
Use gluten-free soy sauce (like Tamari) or coconut amin
os to make it gluten-free.