Photo: Anna Pelzer
Thai-style chicken and cucumber salad
12 ingredients
30 min
2
openrecipes
This recipe is a light, healthy alternative to Thai curry, with a heady balance of hot, sour, salty and sweet flavours.
Estimated Nutrition (whole recipe, rough)
534
Calories
42g
Protein
5g
Fat
75g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Gochujang | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 chicken breasts
- 75ml/3fl oz Thai fish sauce
- 2 limes
- 1 tbsp gochujang (a Korean fermented chilli paste
- 4 cucumbers
- 75ml/3fl oz Japanese rice wine vinegar
- 8 birds’-eye chillies, chopped
- ½ head of broccoli
- 5 spring onions
- 6 shallots
- handful fresh mint
- handful fresh coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes