Thai Chicken and Cucumber Salad
Ingredients
The salad
-
1
pound
boneless, skinless chicken breast, thinly sliced
-
½
cup
Almond Breeze Almondmilk Coconutmilk Original Unsweetened
-
2
stalks
lemongrass, cut into 2-inch portions and crushed
-
1 ½
teaspoons
fresh grated ginger root
-
3
tablespoons
high quality fish sauce
-
2
tablespoons
coconut palm sugar or light brown sugar
-
1
teaspoon
chili garlic sauce
-
1
lime
juiced
-
1-2
teaspoons
rice wine vinegar
-
1
cucumber
halved and then sliced into half moons
-
½
red onion
sliced thinly
-
4
cocktail tomatoes
cut in half and then quartered
-
¼
cup
chopped cilantro
-
¼
cup
chopped mint
For the Nuac Cham Dressing
-
¼
cup
rice wine vinegar
-
¼
cup
fish sauce
-
3-4
limes
juiced
-
1
clove
garlic, minced
-
2
tablespoons
grated carrot
-
2
tablespoons
sugar
-
pinch
red pepper flakes
Instructions
- Combine almond milk, ginger, lemongrass, fish sauce, coconut palm sugar, and chili garlic sauce in a skillet and bring to a boil.
- Add the chicken and bring back to a boil, then lower to a simmer and cook for 4-5 minutes until cooked through.
- Stir in lime juice and transfer chicken to a bowl, saving ⅓ cup of the sauce.
- Mix reserved sauce with rice wine vinegar to taste and set aside.
- Add cucumber, red onion, and tomatoes to the chicken and toss with cilantro and mint.
- Dress the salad with the reserved sauce or Nuac Cham Dressing as desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
15g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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