Description
This Spicy Chicken Cucumber Salad features tender poached chicken breasts layered with crisp cucumber slices, fresh herbs, and a bold, flavorful spicy chili oil dressing. The salad is garnished with crunchy roasted peanuts, toasted sesame seeds, and vibrant mint and coriander leaves, making it a refreshing yet fiery dish perfect for a light lunch or dinner.
Ingredients
Poached Chicken
- 3 Cups Water
- 1 Bayleaf
- ½ Inch Ginger
- 1 – 2 Star Anise
- ½ Teaspoon Pepper Corns
- ½ Teaspoon Coriander Seeds
- 1 Teaspoon Lime Juice
- 1 Teaspoon Salt
- 2 Chicken Boneless Breasts (Approx. 275 Gms)
Salad
- 2 Cucumbers (Diagonally Cut And Sliced)
- ¼ Cup Skinless Roasted And Coarsely Crushed Peanuts (Preferably Unsalted)
- ½ Cup Fresh Mint Leaves
- ½ Cup Fresh Coriander Leaves
- 2 Tablespoon Chopped Spring Onions
- 1 Tablespoon Toasted Sesame Seeds
Spicy Chili Oil Dressing
- 1 Tablespoon Garlic (minced)
- 1 Tablespoon Peanut Butter
- 1 Tablespoon Light Soy Sauce
- 1 Teaspoon Crushed Sichuan Peppercorns
- 1 Teaspoon Chilli Flakes
- 1 Teaspoon Korean Chilli Powder (Gochugaru, or substitute with regular chilli powder)
- ¼ Teaspoon Salt
- 1 Teaspoon Honey
- 2 Tablespoon Cooking Oil (Groundnut oil recommended; canola, rice bran, or sunflower oils also work)
- 2 Teaspoon Vinegar
Instructions
- Poach Chicken: In a pot, bring 3 cups of water to a boil with bayleaf, ginger, star anise, pepper corns, coriander seeds, lime juice, and salt. Add the chicken breasts. As soon as the water starts simmering, turn off the heat, cover the pot, and let the chicken poach gently for 20-25 minutes until cooked through.
- Rest the Chicken: Remove the chicken from the poaching liquid and allow it to rest for 10 minutes. Then shred the chicken into bite-sized pieces. Reserve the poaching liquid for thinning the dressing if needed.
- Prepare Garlic Spice Mix: In a medium bowl, combine minced garlic, crushed sichuan peppercorns, chilli flakes, Korean chilli powder, half of the toasted sesame seeds, and salt. Mix thoroughly.
- Make Spicy Chili Oil: Heat the cooking oil in a pan until it is smoking hot. Immediately pour the hot oil over the garlic-spice mixture to infuse the flavors and create the chili oil dressing.
- Prepare Dressing Sauce: Add peanut butter, light soy sauce, honey, vinegar, and chopped spring onions to the chili oil mixture. Stir well to combine. If the dressing seems too thick, thin it out with a tablespoon or so of the reserved poaching liquid.
- Assemble the Salad: On a large serving platter, layer the cucumber slices evenly. Top with the shredded poached chicken.
- Add Garnishes: Sprinkle crushed roasted peanuts, remaining chopped spring onions, fresh mint leaves, fresh coriander leaves, and the remaining toasted sesame seeds on top of the chicken and cucumbers.
- Serve: Pour the spicy chili oil dressing over the assembled salad. Serve immediately either tossed together or as is, letting guests mix it themselves.
Notes
- Using the poaching liquid to thin the dressing helps maintain the salad’s bold flavor while improving the dressing’s consistency.
- Allowing the chicken to rest after poaching ensures juicy, tender meat that shreds easily.
- Adjust the amount of chili powder and flakes based on your heat preference.
- This salad can be served either chilled or at room temperature for better flavor melding.
- If preferred, substitute chicken breasts with thighs for more moist meat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
