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Creamy Asian Chicken Cucumber Salad

creamy Asian chicken cucumber salad - featured image
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Crunchy cucumber, tender chicken, and a velvety creamy Asian-inspired dressing make this salad a refreshing, high-protein meal that’s quick, easy, and full of flavor. Toasted sesame seeds add a nutty crunch, making it perfect for lunch, meal prep, or potlucks.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or chopped (about 300g, leftover rotisserie or poached/baked breasts or thighs)
  • 2 medium English cucumbers (about 400g), thinly sliced
  • 1 large carrot (about 100g), julienned or grated
  • 1 small red bell pepper (about 80g), thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 tablespoons toasted sesame seeds (white or black)
  • 1/3 cup mayonnaise (80g, Japanese Kewpie or regular)
  • 2 tablespoons Greek yogurt (30g, or dairy-free alternative)
  • 1 1/2 tablespoons soy sauce (22ml, or tamari for gluten-free)
  • 1 tablespoon rice vinegar (15ml)
  • 2 teaspoons sesame oil (10ml)
  • 1 teaspoon honey (7g, or maple syrup or omit for low-carb)
  • 1 tablespoon fresh lime juice (15ml, or lemon juice)
  • 1 small garlic clove, finely grated
  • 1 teaspoon fresh ginger, grated (optional)
  • Kosher salt and black pepper, to taste

Instructions

  1. Toast the sesame seeds (if needed): Heat a small skillet over medium heat. Add sesame seeds and toast, stirring often, for 2-3 minutes until golden and fragrant. Transfer to a plate to cool.
  2. Prep the vegetables: Wash and dry all veggies. Thinly slice cucumbers, julienne or grate carrot, thinly slice bell pepper, slice green onions, and roughly chop cilantro. If using regular cucumbers, consider peeling and scooping out seeds.
  3. Prepare the chicken: Shred or chop cooked chicken. If using rotisserie chicken, remove skin and bones. If chicken is dry, toss with a tablespoon of the dressing.
  4. Make the creamy Asian dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, soy sauce, rice vinegar, sesame oil, honey, lime juice, garlic, and ginger (if using). Taste and adjust salt, pepper, or acidity as needed. Add a splash of water if too thick.
  5. Assemble the salad: In a large mixing bowl, combine chicken, cucumbers, carrots, bell pepper, green onions, and cilantro. Pour the dressing over and toss gently to coat. Sprinkle in most of the toasted sesame seeds, reserving some for garnish.
  6. Finish and serve: Transfer salad to a serving bowl or platter. Garnish with extra sesame seeds, cilantro, and an optional drizzle of sesame oil or squeeze of lime. Serve immediately for maximum crunch, or chill for 10-15 minutes to let flavors meld. Drain excess liquid if needed before serving.

Notes

For best crunch, pat cucumbers dry before adding. Keep salad and dressing separate for meal prep and toss just before serving. Add chopped roasted peanuts or cashews for extra crunch. Make it vegetarian by swapping chicken for tofu or chickpeas. Use tamari for gluten-free and coconut yogurt for dairy-free. Adjust dressing to taste—add more lime for tang, honey for sweetness, or sriracha for heat.

Nutrition

Keywords: chicken salad, Asian salad, creamy chicken cucumber salad, meal prep salad, healthy lunch, gluten-free salad, high protein salad, sesame dressing, easy salad recipe

Find it online: https://norasfoods.com/creamy-asian-chicken-cucumber-salad-recipe-easy-and-irresistible/