Description
This smashed cucumber, avocado, and sesame salad with crispy chicken thighs is fresh, crunchy, and packed with bold umami flavors. Tender chicken pairs perfectly with creamy avocado and a tangy sesame dressing for a satisfying meal.
Ingredients
- 500 g boneless skin-on chicken thighs
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp garlic, grated
- 1 tsp ginger, grated
- 1 tbsp sesame oil
- 2 large continental cucumbers
- 1 large Shepard avocado, cut into chunks
- 2 spring onions, finely sliced
- 1 handful coriander leaves
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chilli crisp or crispy chilli oil
- 1/2 tsp sugar
- Chopped almonds, for garnish
- Sesame seeds, for garnish
Instructions
- In a bowl, mix together 1 tbsp soy sauce, honey, grated garlic, grated ginger, and 1 tbsp sesame oil. Add the chicken thighs and toss well to coat. Marinate for 20 minutes.
- Place the cucumbers on a chopping board and smash them gently with a rolling pin until split open. Tear or cut into chunky 1-inch pieces.
- In a small bowl, whisk together 1 tbsp soy sauce, rice vinegar, 1 tsp sesame oil, chilli crisp, and sugar until the sugar dissolves.
- Heat a frying pan over medium heat. Place the chicken thighs skin-side down and cook for 6–7 minutes until the skin is golden and crisp. Flip and cook for another 4–5 minutes until fully cooked through. Rest for a few minutes, then slice.
- In a large bowl, combine the smashed cucumber, spring onions, and coriander leaves. Pour over the dressing and toss well.
- Gently fold in the avocado chunks to keep them creamy and intact.
- Transfer the salad to a serving plate and top with the sliced crispy chicken thighs.
- Finish with chopped almonds and a sprinkle of sesame seeds before serving.
Notes
- Use Persian cucumbers if continental cucumbers are unavailable.
- For extra heat, add more chilli crisp to taste.
- The chicken can be grilled instead of pan-fried for a smoky flavor.
- Serve immediately for the freshest texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 52 g
- Saturated Fat: 11 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 185 mg
