Smashed Cucumber and Sesame Chicken Salad
This big flavoured, crispy, smashed cucumber salad makes an excellent lunch if you have leftover cooked chicken. Perfect for a quick protein-packed, low-calorie meal.
Ingredients 11
1 english cucumber, large, smashed, cut into bite-sized pieces
200 g chicken, leftover, cooked, shredded or chopped
2 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tsp soy sauce, low sodium preferred
1 tsp fresh ginger, grated
1 garlic clove, small, minced
1 tsp sesame seeds
1 bunch coriander (cilantro), small, roughly chopped
1 spring onion, sliced
salt and pepper, to taste
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Method 8
Wash and dry the . Cut it in half lengthwise, then smash the halves lightly with a rolling pin or the flat side of a knife. Cut into bite-sized pieces.
Place the smashed and cut pieces in a bowl. Sprinkle lightly with salt and let sit for 5 minutes, then drain any excess liquid.
Add the shredded or chopped leftover to the .
In a small bowl, whisk together the , , , , , and .
Pour the dressing over the and . Toss gently to combine.
Add the roughly chopped and sliced . Mix well.
Taste and adjust the seasoning with salt and pepper as needed.
Serve immediately or let it chill for 5 minutes before serving for extra flavour.
Helpful tips
If you prefer extra crunch, use Persian cucumbers instead of English cucumbers.
For more heat, add a pinch of chili flakes to the dressing.
Use roast or poached chicken for best flavor and texture.
This salad keeps well in the fridge for up to 1 day, but is best enjoyed fresh.
