# What You 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
# Directions:
01 - In a bowl, combine soy sauce, sesame oil, rice vinegar, garlic powder, and black pepper. Add chicken, toss to coat, and marinate for at least 10 minutes.
02 - Toss sliced cucumbers with salt. Let sit for 10 minutes, then drain excess liquid. In a large bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, and honey. Add cucumbers, green onions, and sesame seeds. Mix well and chill until ready to assemble.
03 - Heat a skillet over medium-high heat. Add a splash of oil if needed. Sear chicken for 4 to 5 minutes per side, until golden brown and cooked through. Internal temperature should reach 165°F. Rest for 5 minutes, then slice.
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 with extra sesame seeds and cilantro. Serve with lime wedges.
