Thai Chicken Salad

I enjoy making spicy foods from different ethnicities. One of my favorite is Thai food.  I love the bright fresh tastes and the spiciness.  Among dishes that go Thais do well are fresh salads with a bit of protein. I like making this basic salad with chicken as a dish to take to potlucks The salad is chock full of vegetables and has no added oil.  You can also try this with pressed tofu cut into cubes.

Thai Chicken salad

1 large or 2 small chicken breasts
2 plum tomatoes
1 small Persian cucumber, sliced
1/2 red onion, sliced thinly
1 clove of garlic, mashed
3 T lime juice, or lemon juice
1 t fish sauce (or about 1 1/2 t soy sauce)
1 T honey
red pepper flakes, to taste (I use about 1/2 teaspoon)
1/4 cup cilantro, chopped

Poach the chicken breasts until just cooked through, drain and let chicken cool slightly.  (Alternatively, you can use leftover grilled chicken or leftover rotisserie chicken purchased from the store). Core and de-seed the tomatoes.  Cut the tomato flesh into strips lengthwise. Slice the cucumber and onion.  In a large mixing bowl add the garlic, lime juice, fish sauce, honey and red pepper flakes. Whisk to combine and add the sliced onion.  Shred the chicken breasts and add to the bowl, then add the tomato slices, cucumber, and cilantro.  Toss well and serve immediately.  If planning to serve later, add the cucumber at the last minute.

see other recipes at $5 Dinners and Tempt My TummyTuesday and Ultimate Recipe Swap