How to Make Chicken Salad with Cucumber and Tomato (Traditional & Healthy Version)
Chicken Salad with Cucumber and Tomato is a refreshing and nutritious dish appreciated throughout Malaysia for its lightness, vibrant flavors, and multicultural appeal. Inspired by Malaysian home kitchens, this salad features succulent poached ayam (chicken), crisp timun (cucumber), and juicy tomato, all tossed with local herbs and a zesty limau nipis (lime) dressing. It embodies the balance of textures and flavors that Malaysian cuisine is famous for, combining tangy, savory, and aromatic elements in every bite. Malaysians enjoy this salad as a wholesome lunch, especially in urban areas where health-conscious meals are on the rise. By incorporating ingredients like daun ketumbar (coriander leaves) and serai (lemongrass), the dish celebrates Malaysia’s diverse cultural heritage, blending Malay, Chinese, and Indian culinary influences. Chicken Salad with Cucumber and Tomato is simple to prepare, making it ideal for busy weekdays or as a light dish during festive gatherings, offering a taste of Malaysia's vibrant salad tradition.
Ingredients
- 200g Chicken breast (ayam) (skinless, boneless)
- 1 medium Cucumber (timun) (thinly sliced)
- 2 medium Tomato (wedged or sliced)
- 1/2 small Red onion (thinly sliced)
- 2 tbsp Daun ketumbar (coriander leaves) (chopped)
- 1 stalk Serai (lemongrass) (white part only, finely chopped)
- 1 Limau nipis (lime) (juiced)
- 1 tbsp Extra virgin olive oil
- 1/4 tsp Salt (to taste)
- 1/4 tsp Black pepper (freshly cracked)
- 1 Chopped chili (cili padi) (optional, for heat)
Step-by-step instructions
Step 1 · Bring a pot of water to a gentle simmer
Bring a pot of water to a gentle simmer. Add a pinch of salt and poach the chicken breast for 12-15 minutes until fully cooked. Remove and let it cool.
Step 2 · Once cooled
Once cooled, shred or slice the poached chicken into bite-sized pieces.
Step 3 · Prepare the vegetables: Thinly slice the cucumber
Prepare the vegetables: Thinly slice the cucumber, wedge or slice the tomatoes, and thinly slice the red onion.
Step 4 · Finely chop the daun ketumbar and serai
Finely chop the daun ketumbar and serai. If using, slice the cili padi (chili) thinly.
Step 5 · In a large bowl
In a large bowl, combine the chicken, cucumber, tomato, red onion, daun ketumbar, serai, and optional chili.
Step 6 · Drizzle with olive oil and squeeze in the limau nipis juice
Drizzle with olive oil and squeeze in the limau nipis juice. Season with salt and black pepper.
Step 7 · Mix well and serve immediately
Mix well and serve immediately, garnished with extra coriander leaves if desired.
Why this recipe is healthy
This salad is a low-calorie, nutrient-dense meal perfect for those watching their weight or maintaining a balanced diet. It contains minimal saturated fat, plenty of vegetables, and no refined carbs, supporting heart health and digestion. The use of local herbs and fresh vegetables elevates the nutritional profile, making it ideal for lunch or a light dinner in the Malaysian climate.
A note on tradition
Salads are increasingly popular in Malaysia as light meals, especially in urban centers like Kuala Lumpur and Penang. While not traditionally part of festive banquets, this Chicken Salad with Cucumber and Tomato draws on Malaysia’s love of fresh, local produce and herbs, making it suitable for health-conscious gatherings, Ramadan breaking fast (buka puasa), or as a nutritious addition to a family meal.