Asian Cucumber Salad with Roast Chicken & Peanut Dressing
YOU GUYS. I'M YELLING BECAUSE THIS DINNER IS SO GOOD. This Asian salad is the perfect summer dish. You don't have to turn on your oven or stove! The flavor combination of this dish will blow your mind. Think tang. Think spice. And the crunch...oh the crunch of this salad is sheer perfection. If you're looking for a 10-minute dinner you can buy a lot of the ingredients pre-packaged - including the cucumber noodles. If you want to do some stuff by hand this becomes a 20-minute dinner. Your choice!
Yields 4 servings
Active time: 10-20 minutes
Total time: 10-20 minutes
6 cups spiralized cucumber (About 3 large Persian Cucumbers will do the trick)
(You can also buy pre-spiralized cucumber noodles in your grocery produce section. They typically keep these in the pre-packaged lettuce section. If you can't find already prepared cucumber noodles and want to use something pre-packaged, you can use zucchini noodles for this recipe.)
1 tsp salt
1 cup shredded carrots that has then been diced finely (pre-shredded package our shredded yourself)
1 cup shredded red cabbage that has then been diced finely (pre-shredded package or shredded yourself)
1 diced red bell pepper
2 cups diced chicken (I used a rotisserie chicken and diced up two cups. You can also buy already shredded and cooked chicken in the deli section at your grocery store)
1/4 cup all-natural peanut butter (my husband is allergic to peanuts, so I used 1/4 cup all-natural and no-sugar added sunflower butter)
1 heaping tsp minced garlic (I used minced garlic from a jar)
2 TBS low-sodium soy sauce (or tamari or coconut aminos)
1/2 TBS ginger paste
1 TBS chili garlic sauce (can be found at most grocery stores)
1 tsp honey
Diced Scallions for topping
Lime wedges for topping
Crushed red pepper flakes for topping
Diced Avocado for topping
Salt + Pepper to taste
Place spiralized cucumber into a large bowl and sprinkle salt over and then toss well. Set aside while you assemble the rest of the salad. This will help sweat out a lot of the water in the cucumber.
In another large bowl, whisk together the peanut butter, garlic, soy sauce, chili garlic sauce, ginger paste and honey. Taste and season with salt if desired and set aside.
Place salted cucumber noodles in a strainer. Allow water to drain, and then take paper towel and gently squeeze remainder water from cucumber noodles.
Place "noodles" in the bowl with the sauce you have created. Add remaining vegetables and chicken. Toss until everything is coated well. Pile up equal servings on 4 plates. Top with scallions, red pepper flakes, limes and avocado.
Dinner is served!