Description
A fresh and vibrant Thai Cucumber Salad with tender shredded chicken, crisp cucumbers, red onion, and carrots, tossed in a tangy natural apple cider vinegar dressing with natural vegetarian Worcestershire sauce, chili flakes, and a natural sweetener. Perfect as a light meal or side, this salad balances crisp textures and bold flavors ideal for warm days or wholesome dinners.
Ingredients
Scale
Chicken
- 1 large chicken breast, cooked and shredded
Vegetables
- 2 medium cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1 medium carrot, julienne cut
- 1/4 cup fresh cilantro, finely chopped
Dressing
- 3 tablespoons natural apple cider vinegar
- 1 tablespoon natural vegetarian Worcestershire sauce
- 1/4 teaspoon chili flakes
- 1 tablespoon natural sweetener (maple syrup or agave)
- 1/4 teaspoon natural gelling agent
Instructions
- Prepare the Chicken: Cook the chicken breast by poaching, grilling, or pan-searing until juicy and tender. Let it cool slightly, then shred into thin strips suitable for mixing into the salad.
- Slice the Vegetables: Thinly slice the cucumbers and red onion. Julienne cut the carrots. Combine all the prepared vegetables in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together natural apple cider vinegar, natural vegetarian Worcestershire sauce, chili flakes, natural sweetener like maple syrup, and natural gelling agent until slightly thickened and well combined.
- Toss the Salad: Add the shredded chicken and chopped cilantro to the bowl with the vegetables. Pour the dressing over and toss gently but thoroughly until everything is evenly coated.
- Chill and Serve: Place the salad in the refrigerator to chill for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- Using slightly warm chicken makes it easier to shred finely.
- Salting and rinsing cucumber slices briefly reduces excess moisture for a crisp salad.
- Adjust sweetness and acidity by tweaking apple cider vinegar and natural sweetener amounts.
- Sprinkle toasted sesame seeds on top for a nutty flavor.
- Add fresh cilantro just before serving to maintain vibrant taste and color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Pan-searing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Thai cucumber salad, chicken salad, healthy salad, light meal, fresh salad, easy recipe, gluten free
