Wednesday, December 8, 2010

Thai Cucumber Salad w/ Chicken

Thai Cucumber Salad w/ Chicken

Salad dressing:

7 T. seasoned rice vinegar

2 T. water

1 tsp. ground chili paste

(I add 2 - 4 pkgs of Splenda to this dressing.)


2 English cucumbers, peeled & halved lengthwise, sliced thin

1/2 sm. yellow onion, thinly sliced (I use Walla Walla sweets)

2 Roma tomatoes, halved, seeded, thinly sliced

10 fresh mint leaves

6 sprigs fresh cilantro, chopped

2 T. roasted peanuts, chopped, for garnish (I don't use - bleh, peanuts!)

Combine dressing ingredients in a bowl, toss. Set aside for 15 min. Top w/ peanuts if desired. Serves 4.


1/2 chicken breast

1 T. fish sauce

1/2 tsp. chili paste

2 T. canola oil

2 pkg Splenda

1/4 tsp. garlic powder

Cut chicken breast in 1/2 lengthwise and then in strips. Put all ingredients in large zip bag and mix together, add chicken and marinate 15 - 20 min. Cook on bbq grill til done. Serve w/ cucumber salad. Add more roma tomatoes if desired.

Does this recipe sound weird to you? Don't think it is... give it a try. Remember - my kids give it a 9 out of 10 w/ 10 being the best. :)