# Ingredient List:
→ 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
→ Seared 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
# How-To Steps:
01 - Combine soy sauce, sesame oil, rice vinegar, garlic powder, and black pepper in a bowl. Add chicken, toss to coat evenly, and marinate for at least 10 minutes.
02 - Toss sliced cucumbers with salt and let sit for 10 minutes to release excess moisture. Drain thoroughly. Whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, and honey in a large bowl. Add drained cucumbers, green onions, and sesame seeds. Mix well and refrigerate until assembly.
03 - Heat a skillet over medium-high heat and add oil if needed. Sear chicken for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat and rest for 5 minutes before slicing.
04 - Divide cucumber salad among serving bowls. Top with sliced chicken. Add jasmine rice or noodles if desired. Spoon chili crisp generously over chicken and cucumbers.
05 - Sprinkle extra sesame seeds and fresh cilantro over each bowl. Serve with lime wedges on the side.
