# What You'll Need:
→ Creamy Cucumber Salad
01 - 2 large English cucumbers, thinly sliced
02 - 1/2 teaspoon salt
03 - 1/2 cup plain Greek yogurt or sour cream
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon soy sauce
06 - 1 teaspoon toasted sesame oil
07 - 1 teaspoon honey
08 - 2 green onions, thinly sliced
09 - 1 tablespoon toasted sesame seeds
→ Chicken
10 - 1.25 pounds boneless, skinless chicken breasts or thighs
11 - 1 tablespoon soy sauce
12 - 1 tablespoon sesame oil
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon garlic powder
15 - 1/2 teaspoon ground black pepper
→ Assembly and Garnish
16 - 4 tablespoons chili crisp
17 - 1/2 cup cooked jasmine rice or rice noodles, optional
18 - Fresh cilantro leaves for garnish
19 - Extra sesame seeds for garnish
20 - Lime wedges for serving
# Method:
01 - In a bowl, combine soy sauce, sesame oil, rice vinegar, garlic powder, and black pepper. Add chicken and toss to coat thoroughly. Marinate for at least 10 minutes.
02 - Toss sliced cucumbers with salt and let sit for 10 minutes to release excess moisture, then drain. In a large bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, and honey until smooth. Add drained cucumbers, green onions, and sesame seeds. Mix well and refrigerate until ready to assemble.
03 - Heat a skillet over medium-high heat and add a splash of oil if needed. Sear chicken for 4 to 5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Allow chicken to rest for 5 minutes, then slice into bite-sized pieces.
04 - Divide cucumber salad evenly among serving bowls. Top each bowl with sliced chicken. Add jasmine rice or noodles if desired. Spoon chili crisp generously over the chicken and cucumbers.
05 - Sprinkle each bowl with extra sesame seeds and fresh cilantro. Serve immediately with lime wedges on the side.
