Chicken and Cucumber Salad

Name: Chicken and Cucumber Salad
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1 large fresh red Thai chilli, seeded and finely diced; 3 tablespoons finely sliced shallots; 2 tablespoons finely chopped dried shrimp (optional); 2 tablespoons lime juice; 2 tablespoons fish sauce or light soy sauce; 2 teaspoons sugar; 225 g (8 oz) cucumbers; 225 g (8 oz) boneless chicken breasts, skinned

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Asia
Thailand
South East Asia
Spicy

Method

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