Chicken and cucumber noodle salad

I’m only calling this salad ’cause it’s cold. And it has cucumbers in it.

Inspired by The Civilized Caveman’s recipe for Lemon Cucumber Noodles with Cumin, I took his recipe and ran with it. Bulking it up a li’l with chicken. I used my second favourite kitchen took (at the moment) which is my Lurch Spirali. Cucumber noodles! Neat!!

This was perfect for a hot summer day. Which today is. The only thing that would have been better is if the chicken had already been cooked, cause I had to put the stove on for a bit earlier. Yeach.

Ingredients

  • 2 cucumbers, made into groovy noodles (if you don’t have a spirali dodah, you could just slice ’em you know, but it wouldn’t look as cool, all right?)
  • 450g of cooked chicken (I sliced mine up and cooked it in bacon fat with some toasted sesame seeds for luck)
  • 3 tablespoons of lemon juice
  • 1 tablespoon of toasted sesame oil
  • 1 1/2 tablespoons of toasted sesame seeds
  • 1 tablespoon of cumin seeds
  • generous pinch of sea salt
  • Black pepper

Directions

  1. Make your noodles. Or slice the cucumber. Or however you’re doing this thing. Stick ’em in a bowl with the lemon juice, sesame oil, sesame seeds, cumin and sea salt.
  2. Stick the bowl in the fridge for a while to let the flavours ‘develop’. (Or, like me, while you cook the chicken.)
  3. Cook the chicken. Let it cool and stick that in the fridge, too.
  4. When you’re ready to eat, served the noodles on a plate/bowl and pile the cooked chicken on top. Then throw a bit of the liquid on the top.
  5. There will be a lot of liquid – as the salt seems to make the cucumber sweat. Or something like that.
  6. Refreshing summer salad!

Author: torie

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