Chicken cucumber salad

Ingredients: cucumbers, chicken breast, mint (or cilantro), coconut aminos, lime, chili spice and ginger.

One of my favorite salads and one of the easiest and quickest to make.

I typically get a few packs of "mini cucumbers" (5'' or 10-12 cm long) every week, they are sold here in packs of 7 or so. You can of course use the large English cucumber as well, just make sure to take out the watery middle with the seeds out before slicing.

For myself I use 3-4 "mini cucumbers" (depends on the size) and a couple of cooked chicken tenders ( 4 oz. or 100 gr. in weight) for a light lunch.

Cut cucumbers (I always peel mine!) to 2'' long (about 5 cm) long pieces. Then half and slice thin.

Use plain cooked chicken breast and cut thin long pieces (or pull apart with your hands).

Very finely chop a few leaves of mint. I'd say you want to have 1/4 cup to add. If you are not a fan of mint, cilantro will be great substitute here.

The dressing must be kept separate until you serve, otherwise you'll have a mush of cucumbers by the time you are ready to eat. Add it last minute.

For one person, I typically use about 4 tablespoons of dressing - 2 tablespoons of coconut aminos, 1 tablespoon of lime juice, and 1 tablespoon of olive oil. Add a teaspoon of grated ginger root (or use ginger juice if you have it), and chili spice.