Cucumber Chicken Salad With Spicy Peanut Dressing Recipes
CUCUMBER SALAD WITH ROASTED PEANUTS AND CHILE
Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil. The details make all the difference: First, salting the cucumbers mutes the fruit's subtly bitter notes while heightening flavor. Next, the simple peanut sauce adds richness to the cool cucumbers. (Make a large batch and store it in the fridge to drizzle over vegetables, chicken and salads.) Finally, a flurry of finely chopped peanuts, cilantro and red-pepper flakes gets dusted over the salad in layers to disperse flavor.
Provided by Sue Li
Categories dinner, easy, quick, snack, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
- Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.
- In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.
- To serve, place half the cucumber salad on the plate, sprinkle with half the peanut mixture. Repeat with the remaining cucumber salad and peanut mixture. Drizzle with chile oil, if using, and serve immediately.
SPICY CUCUMBER SALAD WITH PEANUTS
Try this Thai-inspired salad with chicken or fish. The sugar in the dressing balances the heat of the red pepper. From Cooking Light. (Prep time doesn't include 1 hour for cucumber to drain).
Provided by appleydapply
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the cucumber slices in a colander; sprinkle with salt. Toss well. Drain 1 hour.
- Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry.
- Note: Salting the cucumber removes moisture so they'll be more crisp in the salad.
- Combine vinegar, water, sugar, and pepper in a small saucepan. Bring to a boil. Reduce heat; cook until reduced to 1/3 cup (about 10 minutes). Remove from heat; cool. Stir in onion.
- Combine cucumbers and vinegar reduction in a medium bowl; toss well. Sprinkle with peanuts.
CUCUMBER CHICKEN SALAD WITH SPICY PEANUT DRESSING
We call this bomb bomb chicken. Adjust the spice level by adjusting the sambal. Perfect for a hot summer day: Cool cucumbers with chilled chicken are topped with a spicy peanut sauce. Great as an appetizer or a cool lunch.
Provided by Baking Nana
Categories Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Combine peanut butter, sambal oelek, soy sauce, sesame oil, and water in a bowl to create a sauce that is thin enough to drizzle.
- Layer cucumber slices on a platter. Top with shredded chicken and drizzle with sauce. Sprinkle chopped peanuts on top.
Nutrition Facts : Calories 720.4 calories, Carbohydrate 20.6 g, Cholesterol 88.5 mg, Fat 54 g, Fiber 5.9 g, Protein 45.9 g, SaturatedFat 10.6 g, Sodium 789 mg, Sugar 7.4 g
CUCUMBER CHICKEN SALAD WITH SPICY PEANUT DRESSING
We call this bomb bomb chicken. Adjust the spice level by adjusting the sambal. Perfect for a hot summer day: Cool cucumbers with chilled chicken are topped with a spicy peanut sauce. Great as an appetizer or a cool lunch.
Provided by Baking Nana
Categories Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Combine peanut butter, sambal oelek, soy sauce, sesame oil, and water in a bowl to create a sauce that is thin enough to drizzle.
- Layer cucumber slices on a platter. Top with shredded chicken and drizzle with sauce. Sprinkle chopped peanuts on top.
Nutrition Facts : Calories 720.4 calories, Carbohydrate 20.6 g, Cholesterol 88.5 mg, Fat 54 g, Fiber 5.9 g, Protein 45.9 g, SaturatedFat 10.6 g, Sodium 789 mg, Sugar 7.4 g
THAI-STYLE CHICKEN SALAD WITH SPICY PEANUT DRESSING
This is a perfect salad for those hot days of summer! In the heat of the day, I try as much as possible not to get my big oven going, so I made up 8 chicken breast using my recipe #286497...shredding 5 cups and had the rest set aside for another use. I make drop biscuits and put this in my toaster oven to complete the dinner. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens. Don't dress the chicken when it's warm...it will absorb too much of the dressing.
Provided by Abby Girl
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes.
- When cool, pull the meat off the bones and shred it. Reserve 5 cups for this recipe; set the rest aside for another use. (This can be made a day ahead of time, covered).
- Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (This can be made ahead of time).
- Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes.
- Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.
Nutrition Facts : Calories 632.5, Fat 51.6, SaturatedFat 9.6, Cholesterol 107, Sodium 150.8, Carbohydrate 13.5, Fiber 2.5, Sugar 7.2, Protein 31
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