2 cucumbers
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon raw honey
1 tablespoon fish sauce
2 cloves garlic finely chopped
1 teaspoon crushed red pepper flakes

Almond sauce:
2 heaping tablespoons almond butter
2 tablespoons rice vinegar
2 teaspoons honey
2 tablespoons sesame oil
1 tablespoon soy sauce
1 teaspoon fish sauce
1 tablespoon Sriracha sauce

…the rest of it:
4-6 oz grilled chicken
1 head baby bok Choy
Thumb ginger
Lime for garnish
1 nest brown rice noodles


I’m always looking for ways to use the grilled chicken I have seemingly unlimited quantities of. Because if I eat it in another kale sauté I might shoot some one. So I experiment. I pulled some disparate recipes together, added my own twist, and it came out great.

To start with the quickles, combine all of the ingredients into a dish and stir until well blended. If you need to heat slightly in the microwave for 10 seconds to get the honey to melt that’s fine, or heat the honey before adding, so it’s easier to mix in.

Slice the cucumbers about 1/4 inch thick diagonally, and add to the dish with the mixture. Blend and let soak 10 minutes to 1 hour. Or until you’re finished with them.

For the almond sauce, combine all ingredients together and blend until smooth. If you want to make it thinner add 1-3 tablespoons of water.

For the chicken and bok Choy, you can either serve cold, for a nice summer dish, or stir fry them. If you go the cold option, just blanch the bok Choy (boil for :30 – 1 minute then drop in ice bath). I stir fried, with about a tablespoon of sesame oil and a thumb of ginger. Add a splash of soy sauce to finish it, but the almond butter sauce should be the focus. Prepare the bed of brown rice noodles, add the chicken and bok Choy, and serve with the quickles, and a wedge of lime. Enjoy!

51g fat
108 Carb (with Star Anise Brown Rice Noodles)

64 g protein