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–+ servings
Creamy sushi cucumber salad with chicken and vegetables
Aylin Elma

Sushi Cucumber Salad with Spicy Chicken

Crunchy cucumber, avocado and cooked chicken with a creamy, spicy sushi-inspired dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 1 large jar
Ingredients Method

Ingredients
  

  • ½ cucumber sliced
  • ½ red onion thinly sliced
  • 100 g cooked fried chicken cut into bite-sized pieces
  • ½ avocado diced
  • 50 g green onion chopped
  • carrot sliced, as desired
  • cooked shelled edamame as desired
  • 3 tablespoon cream cheese
  • 3 tablespoon Sriracha or less to taste
  • 3 tablespoon mayonnaise
  • 2 tablespoon soy sauce
  • 2 teaspoon chili oil or less to taste
  • sesame seeds to finish

Method
 

  1. Slice the cucumber, red onion, green onion and carrot. Dice the avocado and cut the fully cooked chicken into bite-sized pieces. Use cooked, shelled edamame.
  2. Whisk the cream cheese, mayonnaise, soy sauce, Sriracha and chili oil until smooth. This is a generous, spicy dressing: start with less Sriracha and chili oil if you prefer mild heat.
  3. Layer the vegetables, edamame, chicken and avocado in a large jar, leaving room to mix. Add dressing to taste and sprinkle with sesame seeds. Close securely and shake gently, or toss in a bowl. Keep chilled until serving.

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