close-up photo of spicy Asian cucumber salad with chicken — Makes: *1 Serving*
Per Serving: *30g Protein | 240 Cal*

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If you’re looking for a meal that’s as quick to make as it is satisfying to eat, this Asian cucumber salad recipe is about to become your new favorite. Imagine a bowl filled with vibrant, crunchy veggies, tender slices of chicken, and a drizzle of bold, savory sauce that ties everything together perfectly. It’s the kind of dish that’s not only packed with flavor but also delivers a hefty dose of protein—30 grams, to be exact—all while keeping the calories low.

Whether you're rushing through a busy day, squeezing in a quick lunch between meetings, or simply craving something light yet filling for dinner, this bowl is about to be your new go-to. The best part? It’s incredibly quick and easy to prepare. You can whip it up in just 10 minutes if you have cooked chicken on hand, or take a little extra time to cook your chicken fresh—either way, you’ll have a delicious and nutritious meal on the table in no time.

What makes this easy cucumber salad stand out is its simplicity. With a handful of fresh ingredients and some pantry staples, you can create a deeply satisfying meal. The combination of ginger garlic sauce, chili crunch, and everything bagel seasoning creates layers of flavor you’ll love. Plus, it’s customizable to suit your dietary preferences or to use up whatever veggies you have on hand.

Why You'll Love This Spicy Asian Cucumber Salad

Quick and Easy: With just 10 minutes of prep (if you’re using leftover chicken), this delicious salad is perfect for those busy days when you need something fast.
Healthy & Nutritious: Low in calories but high in protein, this bowl is a balanced meal that won’t derail your healthy eating goals. You could also serve it as a flavorful side dish alongside a veggie or noodle-based dish.
Customizable: Swap out the chicken for tofu or add extra veggies to make it your own. The possibilities are endless!
Flavor-Packed: The combination of ginger garlic sauce, chili crunch, and everything bagel seasoning makes for big flavors in this easy cucumber recipe.

Ingredients

2 Persian cucumbers (Persian cucumbers are those mini cucumbers you see at the grocery store. If your grocery store doesn't carry Persian cucumbers, an English cucumber is a great substitute)
3-4 mini bell peppers
2 tbsp Yai Thai Ginger Garlic Stir Fry Sauce (or your favorite low-calorie ginger salad dressing)
1 tbsp soy sauce (you can also use light soy sauce, tamari, low-sodium soy sauce, or coconut aminos)
3 oz chicken breast (rotisserie chicken or leftover chicken works well here)
½ tbsp chili crisp (drain the chili oil from the crisp)
Everything bagel seasoning, to taste (or a sprinkle of sesame seeds)

Instructions

Cook the Chicken (Optional): If your chicken isn’t pre-cooked, start by pouring the soy sauce over the chicken breast and cook it using your preferred method—grill, air fry, or pan-sear until fully cooked (about 20 minutes). Let it cool slightly before slicing. If you’re using leftover chicken, simply combine soy sauce and chicken and continue with the recipe.
Prep the Veggies: While the chicken is cooking, slice the Persian cucumbers and dice the mini bell peppers. Put them in a small bowl for a fresh, crunchy salad base.
Assemble the Bowl: Add the chicken to the bowl. Drizzle the Ginger Garlic Stir Fry Sauce over the salad, giving it a quick toss to coat evenly.
Add Some Spice: Strain the oil from the chili crisp and sprinkle the crunchy bits over the salad for a little kick.
Season to Perfection: Finish with a sprinkle of everything bagel seasoning for that extra burst of flavor.
Enjoy: Mix everything together, grab a fork, and dig in!

Nutritional Information

Calories per serving: 240 | Carbohydrate: 15g | Protein: 30g | Fat: 7g
Servings: 1

recipe graphic with a photo of the spicy Asian cucumber salad with chicken and the title of the recipe

Tips & Variations

Make it Vegan: Swap out the chicken for grilled tofu or tempeh.
Add More Veggies: Sliced radishes, shredded carrots, sliced red onion or green onions, or sliced snap peas all make for a nice addition.
Spice Levels: If you like it hotter, feel free to add more chili crisp, red pepper flakes, or a dash of hot sauce. If you're not a spicy food fan, cut the amount of chili crisp for less heat.

FAQs

Absolutely! For crisp cucumbers, keep the sauce separate until you’re ready to eat. You can also toss everything together and let the veggies marinate in the dressing if you’d prefer. Store in an airtight container for up to 3-4 days.
English cucumbers work great here, or you could even use zucchini for a twist.
Opt for a low-sodium soy sauce or tamari to keep the flavors without the extra salt. If you’re gluten-free, make sure to use tamari or coconut aminos instead of traditional soy sauce.

Final Thoughts

This crunchy cucumber salad is a lovely mix of texture and flavor. Whether you're in need of a quick lunch, a post-workout meal or a light dinner, this bowl has you covered. Give it a try and see how delicious healthy eating can be!