Name: Thai Cucumber Salad with Chicken Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 1.5 cups shredded chicken; 2 English cucumbers; 3 green onions (sliced green and white parts); Chili crisp, to taste; 2 teaspoons toasted sesame seeds; 1/4 cup crunchy peanut butter; 1 tablespoon fresh lime juice; 1 tablespoon rice vinegar; 1 tablespoon low-sodium soy sauce or tamari; 1 tablespoon honey; 2 teaspoons toasted sesame oil; 1 tablespoon chili crisp; 1 clove garlic (minced); 1-2 tablespoons water or coconut milk (if needed, to thin sauce)

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Introduction

This Thai Cucumber Salad with Chicken is a refreshing and flavorful dish, perfect for warm days or as a light meal. Crisp cucumbers meet tender shredded chicken, all tossed in a creamy peanut dressing with a hint of spice and tang. It’s quick to prepare and a great way to enjoy vibrant Thai-inspired flavors at home.

This close-up image shows a dish made of thinly sliced cucumbers and shredded chicken mixed together. The cucumbers are fresh green with light green centers, layered evenly with small pieces of soft, light orange chicken. The dish is topped with a dark, glossy chili sauce that has visible chili flakes and sesame seeds scattered throughout. Bits of bright green sliced scallions add color contrast on top, creating a vibrant, textured look. The ingredients appear moist and lightly coated, all sitting on a white plate, with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups shredded chicken
2 English cucumbers
3 green onions (sliced green and white parts)
Toppings: chili crisp, toasted sesame seeds
1/4 cup crunchy peanut butter
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce or tamari
1 tablespoon honey
2 teaspoons toasted sesame oil
1 tablespoon chili crisp
1 clove garlic (minced)
1-2 tablespoons water or coconut milk (if needed)
2 teaspoons toasted sesame seeds

Instructions

Step 1: Use a mandolin or a sharp kitchen knife to slice the cucumbers into uniform, thin slices. Lay them in a single layer between paper towels, roll them up, and set aside to remove excess moisture for a few minutes.
Step 2: In a large bowl, add all the peanut sauce ingredients: peanut butter, lime juice, rice vinegar, soy sauce or tamari, honey, toasted sesame oil, chili crisp, and minced garlic. Whisk together until smooth. Add the cucumbers, shredded chicken, and green onions, then toss everything to coat evenly with the sauce.
Step 3: Garnish the salad with additional green onions, toasted sesame seeds, and drizzles of chili crisp for extra flavor and crunch. Serve immediately.

Tips & Variations

For a creamier dressing, adjust the thickness with extra water or coconut milk as needed.
Add crushed peanuts for an extra crunchy texture.
Substitute shredded chicken with tofu or shrimp for a different protein option.
If you prefer less spice, reduce the amount of chili crisp or omit it entirely.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep cucumbers crisp, avoid mixing with the dressing until shortly before serving if you plan to store leftovers. Re-toss before serving. This salad is best enjoyed fresh and does not require reheating.

How to Serve

A close-up view of a dish in a clear bowl placed on a white marbled surface, showing a mix of creamy, orange-colored sauce-covered shredded chicken pieces and thin cucumber slices with green edges. There are dark, rich, almost black chili oil spots spread throughout, adding a glossy texture along with small white sesame seeds sprinkled over the top. Bright green, chopped scallions are scattered evenly, adding fresh color contrast. The ingredients are well mixed but still distinct, creating a colorful and textured layer combination in the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the dressing and shred the chicken ahead. However, it’s best to slice the cucumbers and toss everything together just before serving to maintain crispness.

What can I use if I don’t have chili crisp?

If chili crisp is unavailable, you can substitute with chili oil or a small amount of crushed red pepper flakes mixed with a drizzle of oil to add heat and flavor.