Crunchy Chicken and Cucumber Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 21%
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.3g
  • Carbohydrate: 4.9g
  • Fiber: 1.7g
  • Cholesterol: 70mg
  • Iron: 0.0mg
  • Sodium: 169mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. While chicken cooks, combine vinegar and next 5 ingredients in a small bowl, stirring well with a wire whisk.
  3. Combine chicken, cucumber, green onions, and salad greens in a large bowl. Add vinegar mixture, and toss well. Serve immediately.
Note: Chop the vegetables and mix the dressing while the chicken cooks. If desired, you my substitute shrimp for chicken.
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