Thai Cucumber & Chicken Salad

Name: Thai Cucumber & Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Gluten-Free, Low Carb
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)

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.

This hearty and very flavorful salad will serve between 2-4 people, depending on how hungry you are (and the nutritional information is based on this being a 2-person serving). It keeps well in the fridge and can be served right after making it or straight out of the fridge the next day.

Chef’s Tips:

Ground turkey can be used in place of chicken!
If you like your food spicy – do not remove the seeds from the red chili.
This recipe is a great example of how to learn to ‘taste-test’ your food. Remember, the fish sauce will offer a strong flavor (and saltiness) and the lime juice will add acidity, so adjust accordingly to your liking.

Serves 2

Thai Cucumber & Chicken Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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.