A beautiful presentation and enticing flavor make these Thai Chicken Salad in Cucumber Cups a lovely appetizer or hors d’oeuvre.



  • 2 English cucumbers
  • 1T peanut oil
  • 1 lb ground white-meat chicken
  • 1 small red onion, finely chopped
  • 1T prepared fish sauce
  • 1 T lime juice
  • 1 t brown sugar
  • 1/2 t chili puree with garlic
  • 1/2 C finely chopped mint
  • 2 T minced fresh cilantro


  1. Use a vegetable peeler to peel each cucumber lengthwise in a striped pattern. Cut each cucumber in 12 slices, each one an inch thick. Using a small spoon or melon baller, hollow out each slice, leaving the bottom of each cup intact. Discard excess cucumber or use in another recipe.
  2. Heat peanut oil in wok or saucepan, add chicken and stir-fry for 3-4 minutes, breaking up chicken into small pieces.
  3. Add onion, fish sauce, lime juice, brown sugar, and chili puree, cooking for 1-2 minutes until the mixture is cooked through.
  4. Stir in the mint and cilantro, and toss. Using a small spoon, fill the cucumber cups with the chicken salad. Garnish with fresh cilantro or mint sprigs.