This recipe is the start of a collaboration between my cousin, Anne, and me. You haven’t met Anne yet, but you will soon!
Anne works as a Pampered Chef consultant and came to me a while back and asked if I would like to work with her. Now, if you’ve never heard of Pampered Chef, it’s a company that sells kitchen tools, food products, and cookbooks for home chefs. A very simple way to think of it is like Mary Kay but for the kitchen. So when Anne asked if we wanted to work together I was a bit confused. I like kitchen stuff, I use it every day, but selling it? Not really my thing.
Luckily, she didn’t want me to sell the products but use them to create healthy recipes she could share with the parties she hosts. Making recipes is kind of my thing so I was happy to help! Expect to see some of these “Pampered Chef Recipes” popping up every so often as I continue to make new stuff for her to share.
Don’t panic, though. You don’t have to buy or use Pampered Chef products (though I would totally recommend checking them out because they’re REALLY nice) to make these recipes. They are still simple and healthy recipes you can make on your own without any special tool.
I’ll do a more formal introduction of Anne and our collaboration on the blog soon, but I wanted to start sharing the new recipes with you guys now! Enjoy!
Thai Chicken Cucumber Salad with Ginger Dressing- This gluten-free veggie-filled salad is PERFECT for lunches or quick dinners. You can use leftover rotisserie chicken if you have it on hand or swap it for any other protein you would like. Pork, fish, chickpeas, lentils, all of them work with this recipe!
For the salad:
- 1 large cucumber
- 1 cup carrots, shredded
- ¼ cup fresh basil, cut into ribbons
- ¼ cup fresh cilantro, finely minced
- 2-3 cups cooked chicken, shredded*
- ½ cup sliced almonds
For the dressing:
- Juice of 3 limes (about ¼ cup)
- Zest of one lime
- 2 tbsp liquid or coconut aminos OR tamari or soy sauce
- 1 tbsp honey
- 2 tsp hot sauce
- 1 tsp ginger powder
- 1 tsp garlic, minced
- ¼ tsp sea salt
- Place all the dressing ingredients into a jar with a lid and shake vigorously until combined. Set aside.
- Clean and dry the cucumber then trim the ends and cut in half. Spiralize the cucumber halves with the fettucini blade attachment.
- If you didn’t buy shredded carrots, shred whole carrots in your food processor.
- Combine the cucumber noodles, shredded carrots, basil and cilantro in a large bowl. Stir until everything is mixed together. Add half the dressing and toss to coat.
- Serve the cucumber salad and top with about ½ cup shredded chicken per portion. Drizzle with remaining dressing and top with sliced almonds.
*Save time by using a rotisserie chicken and use the leftovers for other meals during the week!