CALORIE COUNT: 195
A firm favorite in our house—tangy, easy, and somehow sumptuous without being calorific. It plays on some of the classic ingredients of Thai cooking (fish sauce, lime, cilantro), a reliable foundation for fantastic fast day flavor.
1 skin-on, boneless 4-ounce/110g chicken breast
Salt and pepper
1/2 medium seedless cucumber, halved lengthwise, cored, and
cut on the diagonal into crescents
A handful of fresh cilantro, including stems, finely chopped
A handful of fresh mint leaves
1/2 teaspoon Szechuan peppercorns, crushed
1 tablespoon Asian fish sauce
1 teaspoon sesame oil
1 scallion (green onion), thinly sliced on the diagonal
2 tablespoons lime juice
3 ounces/80g shredded iceberg lettuce
Lime wedges, for serving
Preheat the oven to 375°F. Oil the chicken breast lightly before seasoning with salt and pepper. Bake, covered, till cooked through and the juices run clear, about 20 minutes. Allow to cool. Remove the skin and tear the chicken into shreds. Place in a bowl with the cucumber and most of the cilantro and mint. Make a dressing with the Szechuan pepper, fish sauce, sesame oil, scallion, and lime juice, and season with salt and pepper. Combine with the chicken and serve on the lettuce, garnished with lime wedges and the remaining cilantro and mint.
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