Chicken and Cucumber Salad

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 oz) cucumbers
  • 2 tablespoons fish sauce or light soy sauce
  • 2 tablespoons lime juice
  • 2 teaspoons sugar
  • 1 large fresh red Thai chilli, seeded and finely diced
  • 2 tablespoons finely chopped dried shrimp (optional)
  • 3 tablespoons finely sliced shallots


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 sauce, lime juice and sugar, and stir until the sugar is dissolved. Now add the chicken and remaining ingredients and mix well. Allow the mixture to sit for at least 20 minutes before serving.