Thai Cucumber & Chicken Salad
This is a light and refreshing salad that only takes about 30 minutes from start to finish to make. Perfect for a hearty lunch or a light dinner. Pair with your favorite soup or gluten-free bread for a more filling meal.
Ingredients
- 1 TB olive oil
- 1 red chili finely chopped
- 1 garlic clove peeled and minced
- 1 lemongrass stalk finely minced
- 18 oz ground chicken we use Butcher Box meat
- ½ cucumber diced
- 2 salad onions sliced
- Handful of cilantro finely chopped
- Handful of mint finely chopped
- Juice of 1 lime
- 2 tsp fish sauce plus more, if needed
- Freshly ground black pepper
- 1 little gem lettuce thinly sliced
- 1 TB olive oil
- Lime wedges to serve (optional)
Instructions
- Heat the olive oil in a large, non-stick pan or wok and fry the chili, garlic, and lemongrass over medium heat until softened.
- Add in the minced chicken and increase the heat to high, cooking until the chicken has safely cooked through completely.
- Remove the pan from the heat and add to the salad with onions, cucumber, cilantro, and mint. Season with lime juice and fish sauce. Add freshly ground black pepper too if you feel it needs it.
- In the meantime, toss the shredded lettuce in the olive oil and spread it out on a platter. Spoon on the seasoned chicken and cucumber mix. Serve with extra lime wedges.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 7gProtein: 72gFat: 27gSaturated Fat: 6gSodium: 940mgFiber: 3gSugar: 2g