Asian Chicken Salad Cucumber Bites
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 20 bites 1x
Ingredients
- 4 chicken tenders
- 1¾ cup water
- 2 Tbsp honey
- 2 Tbsp soy sauce
- 1 tsp siracha sauce
- 2 Tbsp rice vinegar
- ½ Tbsp olive oil
- 1 Tbsp water
- 1 clove garlic (minced)
- ¼ cup natural peanut butter
- ½ tsp fresh ginger or ginger powder
- ½ tsp garlic powder
- 2 Tbsp cilantro + 1 Tbsp for garnish
- ¼ cup peanuts
- 1½ cup cole slaw (I used a bag of lettuce that contained kale (red cabbage, green onions, carrots, and cabbage. Feel free to use your favorite.))
- 1 in cucumber cutrounds
Instructions
- Add chicken tenders and water to a medium sized pot. Bring water to a boil. Cook chicken for 6- 8 minutes or until chicken is white and reaches the internal temperature of 165 degrees. Remove the chicken from the water and set to the side.
- In a large bowl, combine honey, soy sauce, siracha sauce, rice vinegar, olive oil, water, garlic, peanut butter, ginger, garlic powder, cilantro, peanuts, and slaw.
- Once the chicken has cooled, use two forks and pull the chicken apart to shred it. Add the chicken to the dressing mixture. Mix well.
- Top each cucumber round with the chicken salad mixture. Garnish each with cilantro.
Find it online: https://holleygrainger.com/asian-chicken-salad-cucumber-bites/