Chicken Carrot And Cucumber Salad Recipes

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THAI CHICKEN WITH CARROT-GINGER SALAD

This creamy, spicy chicken soup is reminiscent of tom ka gai but a bit heartier due to the addition of rice noodles. In lieu of lemongrass, makrut lime leaves, galangal and chiles, green curry paste is used to flavor the coconut milk-infused broth.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10



Thai Chicken with Carrot-Ginger Salad image

Steps:

  • Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
  • Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
  • Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

Nutrition Facts : Calories 407, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 126 milligrams, Sodium 235 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 41 grams

2 tablespoons unsalted butter, softened
3 garlic cloves; 2 chopped, 1 crushed
4 teaspoons Thai green curry paste (available in the international aisle)
4 teaspoons finely chopped peeled ginger
Grated zest and juice of 3 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
Kosher salt
1 tablespoon vegetable oil
1 pound carrots
2 tablespoons chopped fresh cilantro

CUCUMBER-CARROT SALAD

Cool and refreshing Asian salad. Very simple!

Provided by Somer

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 45m

Yield 2

Number Of Ingredients 9



Cucumber-Carrot Salad image

Steps:

  • Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
  • Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
  • Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 58.6 calories, Carbohydrate 11.5 g, Fat 1.4 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 335.5 mg, Sugar 6.7 g

¼ cup seasoned rice vinegar
1 teaspoon white sugar
½ teaspoon vegetable oil
¼ teaspoon grated peeled ginger
¼ teaspoon salt
1 cup sliced carrot
2 tablespoons sliced green onion
2 tablespoons minced red bell pepper
½ cucumber - halved lengthwise, seeded, and sliced

BAKED PEANUT CHICKEN WITH CARROT & CUCUMBER SALAD

Reminiscent of a chicken satay, this easy spiced peanut butter-coated chicken with a light carrot, shallot and coriander salad is ready in just 30 mins

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 14



Baked peanut chicken with carrot & cucumber salad image

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Put the peanut butter, garlic, spices and egg in a small bowl and whisk with a fork until blended. Add the chicken, one piece at a time, turning them in the mixture until coated, then place on the baking tray. Any mix left over in the bowl can be put on top of the chicken. Bake for 20 mins until the coating is firm and the chicken is tender.
  • Mix the vinegar and oil in a bowl then add the salad leaves, cucumber, carrot, shallot and coriander, if using. Mix and serve with the chicken.

Nutrition Facts : Calories 321 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium

2 tbsp crunchy peanut butter with no added sugar
1 garlic clove , finely grated
½ tsp ground cumin
½ tsp coriander
½ tsp smoked paprika
1 medium egg
2 skinless chicken breasts fillets
1 tbsp cider vinegar
1 tsp rapeseed oil
2 large handfuls salad leaves
10cm piece cucumber , halved and sliced
1 carrot , coarsely grated
1 banana shallot , halved and sliced
good handful coriander , chopped (optional)

CUCUMBER CARROT SALAD

This is super easy, very tasty and travels well so it's great for picnics, lunch bags, whatever. It tastes wonderful at room temperature. From the Chicago Tribune, originally attributed to Ron Bilaro, a personal chef in Chicago. The original recipe called for 2 T. of the sesame oil but I knocked that down to 1 T. as we feel a little goes a long way with sesame oil. Add more if you wish.

Provided by Hey Jude

Categories     Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8



Cucumber Carrot Salad image

Steps:

  • Whisk together vinegar, sesame oil, sesame seeds, salt and pepper in a small bowl.
  • Combine carrots, cucumber and onion in a medium bowl. Add the vinegar dressing and mix thoroughly.
  • This travels well and tastes great at room temperature.

1/4 cup rice wine vinegar
1 tablespoon sesame oil
2 tablespoons sesame seeds
1/2 teaspoon salt
fresh ground pepper, to taste
1 cup shredded carrot
1 English cucumber, peeled, seeded and diced
1/2 small red onion, cut in half and thinly sliced

COCONUT CHICKEN WITH CUCUMBER SALAD

Impress your friends and family with this light Asian-style chicken dish

Provided by Mary Cadogan

Categories     Dinner, Lunch

Time 35m

Number Of Ingredients 8



Coconut chicken with cucumber salad image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
  • Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.

Nutrition Facts : Calories 294 calories, Fat 14 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium

1 egg white , lightly beaten
2 skinless chicken breasts
3 tbsp desiccated coconut
1 tsp sunflower oil
½ cucumber , thinly sliced on the diagonal
1 small red onion , thinly sliced
2 tsp caster sugar
2 tbsp white wine vinegar or rice vinegar

CHICKEN, CARROT, AND CUCUMBER SALAD

This is from Cooking Light. Just looks like a nice variation on the same old chicken salad...we'll see if I can get DH into it (heaven forbid there are no grapes like his mom's LOL!). Posting for safekeeping. The magazine advises serving with cut up pitas or pita chips.

Provided by smellyvegetarian

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12



Chicken, Carrot, and Cucumber Salad image

Steps:

  • Combine first 5 ingredients in a large bowl.
  • Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
  • Add mayonnaise mixture to chicken mixture; stir until combined.
  • Serve atop lettuce leaves.

2 cups cooked chicken breasts (about 1 pound)
1 1/4 cups cucumbers
1/2 cup carrot, matchstick-cut
1/2 cup radish, sliced
1/3 cup green onion, chopped
1/4 cup light mayonnaise
2 tablespoons fresh cilantro
1 teaspoon garlic
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
4 lettuce leaves

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