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Smashed cucumber and bang bang chicken salad recipe

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Shake up your chicken salads with this exciting Chinese-inspired recipe that's high in protein and gives 2 of your 5-a-day. Smashing a cucumber allows the marinade ingredients to penetrate throughout, creating bold flavour. Serve with vibrant, juicy bang bang chicken thighs for a fun, street food-style meal. See method

Serves 4
Takes 30 mins plus at least 30 mins marinating
322 calories / serving
Freezable
Healthy
Dairy-free

Ingredients

600g pack chicken thigh fillets, excess fat trimmed and discarded
2 tbsp reduced-salt soy sauce
1 tbsp garlic & ginger paste
2 tbsp sriracha, plus 1-2 tbsp
1 tbsp vegetable oil
1 lime, zested and juiced
1 cucumber, trimmed
2 tsp rice vinegar
2 spring onions, thinly sliced
2 tsp sesame seeds
1 large carrot, scrubbed clean and peeled into ribbons
80g radishes, trimmed and very thinly sliced
20g fresh coriander, finely chopped
½ fresh red chilli, deseeded and thinly sliced

2 of your 5-a-day and high in protein

Each serving contains

Energy
1345kj
322kcal 16%
Fat
18g 26%
Saturates
4g 21%
Sugars
9g 10%
Salt
1.8g 29%

of the reference intake
Carbohydrate 10.5g Protein 27.1g Fibre 2.6g

Method

Place the chicken between 2 sheets of baking paper and bash with a rolling pin to flatten to 2cm thick. In a bowl, toss the chicken in 1 tbsp soy sauce, the ginger & garlic paste, 2 tbsp sriracha and the vegetable oil. Cover and marinate in the fridge for 30 mins or for up to 24 hrs for more flavour.
Heat a frying pan over a medium heat and cook the chicken for 6-7 mins on each side until golden, lightly charred and cooked through. Rest for 5 mins then cut into 1cm thick slices and top with half the lime zest and all the juice.
Meanwhile, bash a rolling pin along the cucumber until it cracks open, then cut into 1cm chunks. Mix the remaining soy sauce in a bowl with the vinegar, 1 tbsp sriracha, the spring onions, half the sesame seeds and the sugar.
Add the cucumber, carrot, radishes, chicken and most of the coriander to the cucumber and toss to mix. Top with the remaining sesame seeds, lime zest and coriander and the chilli, then drizzle with the extra sriracha to taste.

Freezing and defrosting guidelines

Freeze chicken only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.