Asian Cucumber and Chicken Salad

Name: Asian Cucumber and Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 1 large cucumber, thinly sliced; 1 red bell pepper, julienned; 1 cup shredded carrots; 1/4 cup chopped green onions; 1/4 cup chopped cilantro; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon honey; 1 teaspoon grated ginger; 1 teaspoon minced garlic; 1 tablespoon sesame seeds

Highlighted under: Holistic Healthy Cooking

I love a refreshing salad that can brighten any meal, and this Asian Cucumber and Chicken Salad does just the trick. The combination of crunchy cucumbers, tender chicken, and a zesty sesame dressing creates a perfect harmony of flavors and textures. It's an effortless dish that comes together in no time, making it ideal for busy weeknights or as a quick lunch option. Trust me, once you try this salad, it will become a staple in your kitchen!

Created by

Emily

Last updated on 2026-02-05T17:53:27.650Z

When I first came across different variations of Asian salads, I was captivated by their vibrant colors and bold flavors. This creation of mine is a result of many taste tests and adjustments to get the perfect balance between sweetness and tanginess. The addition of fresh herbs elevates the experience, making each bite incredibly satisfying.

A crucial tip I learned is to let the dressing sit for a few minutes before tossing it with the salad. This allows the flavors to meld beautifully, creating a more cohesive dish. I've served this at gatherings, and it's always a hit!

Why You'll Love This Salad
Crisp cucumbers that provide a refreshing crunch
Savory chicken grilled to perfection for added protein
Zesty dressing that brings all the ingredients together beautifully

Choosing the Right Chicken

For the best flavor and moisture, opt for grilled or roasted chicken when preparing this salad. Shredded chicken can be made in advance and stored in the fridge for up to four days. You can also use leftover rotisserie chicken for a quick shortcut, which adds a nice depth of flavor. If you're looking to make this dish vegetarian, consider substituting the chicken with firm tofu, marinated and grilled for a similar texture.

When cooking chicken, ensure it reaches an internal temperature of 165°F (75°C) to guarantee it’s safe to eat. If you’re unsure about shredding it, let the chicken cool slightly before handling; this will prevent burns and make it easier to work with. Additionally, using two forks to shred the chicken can give you more control and prevent over-shredding.

Maximizing Flavor with the Dressing

The dressing is where the magic happens in this salad. Allow the mixture to sit for about five minutes after whisking to let the flavors develop fully. If you prefer a spicier kick, consider adding a teaspoon of sriracha or chili paste to the dressing. Adjust the sweetness by varying the amount of honey; if you like it less sweet, start with a smaller amount and gradually add more to taste.

When making the dressing, ensure that you whisk vigorously until the ingredients are well combined and the sauce looks glossy. This will help the sesame oil blend better with the other ingredients. A good quality soy sauce can greatly enhance the overall taste, so don’t hesitate to splurge a little on that ingredient.

Serving and Storing Tips

This salad can be served immediately, but for the best experience, let it sit for about 10 minutes after combining the dressing with the salad. This resting time allows the cucumbers to absorb the flavors, which enhances the overall taste. Serve the salad over a bed of mixed greens for an extra crunch and a boost of color. It's a perfect addition to a summer barbecue or a picnic.

If you have leftovers, store the salad in an airtight container in the refrigerator for up to two days. However, it’s best to keep the dressing separate until you’re ready to eat. This prevents the cucumbers from becoming soggy and ensures that each bite remains crisp and delicious.

Ingredients

For the Salad

2 cups cooked chicken, shredded
1 large cucumber, thinly sliced
1 red bell pepper, julienned
1 cup shredded carrots
1/4 cup chopped green onions
1/4 cup chopped cilantro

For the Dressing

3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon grated ginger
1 teaspoon minced garlic
1 tablespoon sesame seeds

Instructions

Prepare the Ingredients

In a large bowl, combine the shredded chicken, cucumber, red bell pepper, carrots, green onions, and cilantro. Toss gently to mix.

Make the Dressing

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and sesame seeds until smooth.

Combine Salad and Dressing

Pour the dressing over the salad mixture and toss gently until everything is well coated.

Serve

Let the salad sit for about 10 minutes to allow flavors to meld before serving. Enjoy!

Pro Tips

For extra crunch, consider adding some chopped peanuts or cashews before serving. Additionally, this salad can be made ahead of time
just keep the dressing separate until you're ready to serve.

Ingredient Adaptations

Feel free to customize the ingredients based on what you have on hand. Instead of green onions, you might try adding finely chopped red onions for a bolder flavor. Red bell peppers can be swapped for yellow or orange ones, which offer a slightly sweeter note. If you prefer a milder flavor or have an allergy, substitute the sesame oil with avocado oil without compromising the dish's integrity.

For a low-carb version, consider using spiralized zucchini or shirataki noodles as a base instead of a full salad. This twist not only lowers the calorie count but also adds additional nutrients while maintaining the crunchy texture of this refreshing salad.

Scaling the Recipe

This Asian Cucumber and Chicken Salad can easily be scaled up or down based on your needs. To double the recipe, simply increase the amount of each ingredient proportionally while keeping the dressing ratios the same. If you're making it for a larger gathering, consider serving the salad in a large bowl with tongs for easy self-serving, allowing guests to take as much as they’d like.

If you're preparing this dish for meal prep, divide the salad mixture into individual containers, leaving space for the dressing. This way, you maintain freshness and can mix in the dressing right before eating, ensuring the salad stays crisp for longer.

Questions About Recipes

→ Can I use different proteins for this salad?

Absolutely! Grilled shrimp or tofu would also work wonderfully in this salad.

→ Is this salad gluten-free?

Yes, just make sure to use gluten-free soy sauce and you're good to go!

→ How long can the salad be stored?

You can store the salad in the fridge for up to 2 days, but it's best enjoyed fresh.

→ Can I add other vegetables?

Definitely! Feel free to add bell peppers, radishes, or any of your favorite veggies.