Save to your scrapbook
Poached chicken & smashed cucumber salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
If you haven’t heard of smashed cucumber before, you’re in for a treat. It’s a technique popular in many parts of Asia - bash the cucumber, remove the seeds, and let the rough edges soak up the dressing. We’re serving our version with simple chicken and rice to let the rich flavours of the salad shine.
2 British chicken breast fillets
1 garlic clove, finely grated or crushed
1½ tbsp Chinese rice vinegar
1 tbsp reduced salt soy sauce
1 tsp toasted sesame oil
1 tsp chiu chow chilli oil (available in selected stores) or ¼ tsp chilli flakes
1 essential Waitrose Cucumber, halved lengthways
1 celery stalk, finely sliced
¼ red onion, finely sliced
40g roasted cashew nuts, roughly chopped
Handful coriander, roughly chopped
250g cooked jasmine or long grain rice, to serve
1. Bring a large saucepan of water to a simmer. Carefully add the chicken breasts and cook for 9-10 minutes until thoroughly cooked with no pink meat. Turn off the heat and carefully transfer the chicken to a chopping board.
2 Meanwhile, mix the garlic, vinegar, soy sauce and sesame and chilli oils (or flakes) in a large bowl. Place the cucumber halves on a chopping board, cut-side down. Using a rolling pin, bash all over until cracked in places, then scrape out and discard the seeds using a teaspoon. Roughly chop the cucumber and toss into the dressing with the celery and red onion. Stir through the cashews and coriander.
3. Divide the rice and cucumber salad between plates, then slice the poached chicken and arrange over the top.
Short on time? Buy ready-cooked chicken breast fillets and slice over the salad just before serving.
This recipe appeared within the April 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in March 2019.