Name: Chicken and cucumber salad
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken breast, halved lengthwise into 1/2-inch-thick cutlets; 1 tsp salt; 1/2 tsp black pepper; 1 tsp canola oil; 9 oz cucumber, thinly sliced; 1/3 cup red onion, thinly sliced; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp sugar; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

430 calories

Protein: 60g; 55% of calories
Carbs: 18g; 16% of calories
Fat: 14g; 29% of calories

Instructions

Prep 15 min · Cook 0 min

Pat the chicken cutlets dry with paper towels. Season both sides with half the salt and half the black pepper.
In a medium bowl, whisk together the rice vinegar, sesame oil, sugar, and the remaining salt and pepper. Add the sliced cucumber and red onion, tossing well to coat. Set aside.
Heat the canola oil in a 12-inch skillet over medium-high heat. Once the oil is shimmering, add the chicken. Cook for 3 minutes, flip, and cook for 3 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Transfer the chicken to a cutting board and let rest for 2 minutes. Slice the chicken into strips. Fold the cilantro into the cucumber salad, then serve the chicken over the salad.

Nutrition

Ingredients

Instructions

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