Cool cucumber ribbons and tender shredded chicken tossed in a glossy sesame-chilli dressing, finished with a sizzle of hot oil that wakes up every spice — fresh, fiery and full of protein.
Serves 2
Nutrition (per serving, estimated)
- Energy: 403 kcal
- Protein: 37 g
- Fat: 21 g
- Carbohydrate: 17 g
- Fibre: 3 g
Estimated values.
Ingredients
- 2 cucumbers, shaved into ribbons
- 1 spring onion, sliced into rings
- 1 tbsp gochujang (gluten-free)
- 1 tbsp mild chilli flakes (optional)
- 1 tbsp grated ginger
- 1 clove garlic, grated
- 1 tbsp sesame seeds
- 3 tbsp tamari (gluten-free soy sauce)
- 2 tbsp rice vinegar
- 2 tbsp olive oil
- 200 g cooked chicken breast, shredded
- A handful of fresh coriander, roughly chopped (optional)
- Extra chilli flakes, to taste (optional)
Method
- Trim the ends off the cucumbers and use a peeler to shave them into thin ribbons; set aside.
- In a large bowl, combine the spring onion, gochujang, mild chilli flakes, ginger, garlic, sesame seeds, tamari and rice vinegar.
- Heat the olive oil in a small pan over medium heat until hot but not smoking.
- Carefully pour the hot oil over the spice mixture to release the aromas, then stir everything into a glossy dressing.
- Add the cucumber ribbons and shredded chicken and toss gently until well coated.
- Scatter over the fresh coriander and extra chilli flakes if you like more heat.
- Let the salad rest for 5–10 minutes so the flavours meld, then serve.