Thai Chicken Salad in Cucumber Cups
Photo: Dan Whipps; food styling by Lisa Cherkasky; prop styling by Susan McDaniel ingredients
2 English cucumbers (about 1 lb. each)
1 Tbsp. peanut oil
1 lb. ground white-meat chicken
1 small red onion, very finely
chopped (about 3/4 cup)
1 Tbsp. prepared fish sauce
1 Tbsp. lime juice
1 tsp. brown sugar
1/2 tsp. chili puree with garlic
1/3 cup finely chopped fresh mint
2 Tbsp. minced fresh cilantro
preparation
Makes: 12 servings
Serving Size: 2 cups
Preparation Time: 20 minutes
Cooking Time: 10 minutes
1. Using a vegetable peeler, peel each cucumber lengthwise in a striped pattern. Cut each cucumber into 12 slices, each 1 inch thick. Using a small spoon or small melon baller, hollow out each slice, leaving the bottom of each cup intact. Discard the excess cucumber or use in another recipe.
2. Heat the peanut oil in a wok. Add the ground chicken and stir-fry for 3 to 4 minutes, using the back of a spoon to break up the chicken into small pieces.
3. Add the onion, fish sauce, lime juice, brown sugar, and chili puree, and cook for 1 to 2 minutes until the mixture is cooked through.
4. Stir in the mint and cilantro, and toss. Using a small spoon, fill the cucumber cups with the chicken salad. Garnish with fresh cilantro or mint sprigs, if desired. Serve warm or at room temperature.
nutrition
Per Serving: Calories 75, Fat 2.5 g (Sat. Fat 0.5 g), Carbohydrate 4 g (Fiber 1 g, Sugars 2 g), Cholesterol 25 mg, Sodium 145 mg, Potassium 185 mg, Protein 10 g, Phosphorus 85 mg
Exchanges: Lean Meat 1, Fat 0.5
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