It struck me recently that I could try adding chicken, shrimp, or even tofu to my favorite Korean-Chinese salad recipe.  And so I tasted it with chicken.  It reminded me of another favourite salad, Vietnamese goi.  Asian sauces and dressings really are the best.  I never tire of the perfectly balanced flavours they impart.  Should you try this refreshing salad, I believe you will be similarly convinced.

Adapted from Asian Cucumber and Peanut Salad

Ingredients:

• 1 large English cucumber, julienned
• 3/4 cup shredded cooked chicken (or prepared tofu skin)
• 2 cloves fresh garlic, minced
• 2 teaspoons Thai sweet chili sauce
• 1/4 teaspoon sea salt
• 4 teaspoons rice vinegar or lemon juice
• 1/2 teaspoon sesame oil
• 2 teaspoons sesame seeds, divided
• 2 spring onions, chopped
• 1/3 cup peanuts

Preparation:

In a small bowl, combine garlic, chili sauce, salt, vinegar, sesame oil, and 1 teaspoon sesame seeds.   Pour over cucumber and chicken, tossing to coat.  Chill for 1 hour or more.  Shortly before serving, add spring onions, peanuts, and remaining 1 teaspoon sesame seeds.

This recipe is linked to Tuesday Talent Show,  AP Tuesday, Foodie Friday and Gluten Free Fridays.