Chicken and Cucumber Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

Delicate and subtle natural flavours, enhanced by Thai seasonings, pervade this refreshing salad. It is simple to put together and makes a very satisfying starter for any meal; it also serves well as an accompaniment to curry dishes.


  • 225 g (8 oz) boneless chicken breasts, skinned
  • 225 g (8


Fill a small pan with water and bring it to a simmer. Drop in the chicken, cover, turn off the heat and let it sit for 25 minutes or until the chicken is cooked. Remove the chicken from the water, allow it to cool, slice and set aside.

Peel the cucumbers and slice in half lengthways. Using a teaspoon, remove the seeds, then cut into thin slices.

In a large bowl, combine the fish