Using your spiralizer shred the cucumber and then line a salad bowl with it.
Dice your chicken into medium chunks and throw it into the wok along with the garlic puree, ginger and olive oil. Cook for 5 minutes turning often. Add the rest of the seasoning and cook for another 5 minutes. Allow to cool away from the heat.
Chop up the tomatoes and peppers into strips and place them on top of the cucumber.
Add the lime to the chicken and toss well.
Add to the top of the salad and serve!
I am a lightweight when it comes to spice so if you like your Thai chicken to have some heat add more spice.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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