Crunchy Chicken and Cucumber Salad

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 171
Caloriesfromfat 21 %
Fat 4 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.3 g
Carbohydrate 4.9 g
Fiber 1.7 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 169 mg
Calcium 0.0 mg


Vegetable cooking spray
1 1/2 pounds skinned, boned chicken breasts
3 tablespoons rice vinegar
1 1/2 tablespoons low-sodium soy sauce
1 1/2 teaspoons sugar
1 teaspoon vegetable oil
1/8 teaspoon ground red pepper
1 clove garlic, crushed
1 medium cucumber, peeled, seeded, and finely chopped
6 green onions, thinly sliced
6 cups torn mixed salad greens


Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 7 minutes on each side or until done. Remove chicken from skillet; let cool slightly, and coarsely chop chicken.

While chicken cooks, combine vinegar and next 5 ingredients in a small bowl, stirring well with a wire whisk.

Combine chicken, cucumber, green onions, and salad greens in a large bowl. Add vinegar mixture, and toss well. Serve immediately.


Chop the vegetables and mix the dressing while the chicken cooks. If desired, you my substitute shrimp for chicken.