Spicy cucumber salad
Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It’s also great with chicken
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian, Low-fat
Without the chicken
- Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
- Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.
Per serving
238 kcalories, protein 33g, carbohydrate 5g, fat 9 g, saturated fat 2g, fibre 1g, sugar 4g, salt 2.17 g
Recipe from Good Food magazine, June 2007.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/4393/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
FOR THE CUCUMBER SALAD
- 1 large cucumber , peeled
- 1 tsp golden caster sugar
- 1 tbsp rice white wine vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- small knob of ginger , finely chopped
- 2 garlic cloves , finely chopped
- 1 large red chilli , halved, deseeded and finely sliced
- 2 spring onions , finely sliced
- large handful coriander leaves
FOR THE CHICKEN
- 1 tbsp olive oil
- 4 chicken breasts , skin on
Search Good Food
1
rating
Advertiser Links
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian, Low-fat
Without the chicken
No-cook side dish
Ingredients
FOR THE CUCUMBER SALAD
- 1 large cucumber , peeled
- 1 tsp golden caster sugar
- 1 tbsp rice white wine vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- small knob of ginger , finely chopped
- 2 garlic cloves , finely chopped
- 1 large red chilli , halved, deseeded and finely sliced
- 2 spring onions , finely sliced
- large handful coriander leaves
FOR THE CHICKEN
- 1 tbsp olive oil
- 4 chicken breasts , skin on
Per serving
238 kcalories, protein 33g, carbohydrate 5g, fat 9 g, saturated fat 2g, fibre 1g, sugar 4g, salt 2.17 g
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Tried and tested 
Latest comments and suggestions
01 November 2007
Philippa rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 February 2008
Paul rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
11 March 2008
Belkey rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
18 June 2008
Beth rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
07 February 2009
tanyah rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.