Asian cucumber salad with chicken

Ingredients for 2 servings:

• 8 tbsp rice vinegar
• 1 tbsp oil
• 1 ½ tsp salt
• 3 sweetener tablets or 2 tbsp sugar
• 2 cucumbers
• 1 red bell pepper(s)
• 2 chicken breast fillets
• ¼ tsp chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Suitable for SiS and WW

First, cook the chicken breasts. This can be done in a little water, or they can be seared or grilled in the oven—this can even be done the day before. Instead of the chicken breast fillets, you can also use leftover roast chicken (without skin). In the meantime, stir together a marinade of rice vinegar, oil, and salt. Pour a tablespoon of boiling water over the sweetener tablets and dissolve them. Then add them to the marinade. You can also use 2 tablespoons of sugar, but then it’s not necessarily suitable for WW. Peel the cucumbers and cut them into cubes or strips. Add them to the marinade and let them draw in some water. Cut the bell peppers into strips and add them. When the chicken breast is cooked, cut them into slices about 0.5 cm thick and then tear them into pieces. Fold the meat into the salad and mix everything well. Season with 1/5 – 1/4 teaspoon of chili flakes, depending on how spicy you like it. The quantity should be enough for 1 – 2 people as a main course or can be served as a small starter for 4 people.