Thai Cucumber Salad with Chicken Recipe
This Thai Cucumber Salad with Chicken is a refreshing and flavorful dish combining crisp cucumbers, shredded chicken, and a creamy, tangy peanut dressing. Enhanced with sesame oil, chili crisp, and lime juice, it offers a perfect balance of savory, sweet, and spicy notes for a light, satisfying meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3-4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Low Fat
Ingredients
Scale
Salad
- 1.5 cups shredded chicken
- 2 English cucumbers
- 3 green onions (sliced green and white parts)
Toppings
- Chili crisp, to taste
- 2 teaspoons toasted sesame seeds
Peanut Sauce
- 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)
Instructions
- Prepare the cucumbers: Use a mandolin or a sharp kitchen knife to slice the English cucumbers into uniform, thin slices. Lay the slices in a single layer between paper towels, roll them up, and set aside for a few minutes to remove excess moisture. This step helps keep the salad crisp and prevents it from becoming watery.
- Make the peanut sauce and assemble the salad: In a large bowl, add the peanut butter, fresh lime juice, rice vinegar, low-sodium soy sauce or tamari, honey, toasted sesame oil, chili crisp, and minced garlic. Whisk all ingredients together until the sauce is smooth and well combined. If the sauce is too thick, add 1 to 2 tablespoons of water or coconut milk to reach a pourable consistency. Add the prepared cucumbers, shredded chicken, and sliced green onions to the bowl, and toss everything together until all ingredients are evenly coated with the sauce. Garnish the salad with additional sliced green onions, toasted sesame seeds, and extra chili crisp drizzled on top for added flavor and texture.
Notes
- For the best flavor, use freshly shredded chicken from cooked chicken breasts or rotisserie chicken.
- Adjust the level of chili crisp according to your preferred spice tolerance.
- If you prefer a dairy-free version, ensure peanut butter is free of added dairy ingredients.
- Rice vinegar can be substituted with apple cider vinegar if needed.
- This salad is best served immediately but can be refrigerated for up to 1 day; toss again before serving to redistribute the dressing.
Keywords: Thai cucumber salad, peanut chicken salad, crunchy cucumber salad, Thai peanut dressing, healthy chicken salad
Find it online: https://annakocht.com/thai-cucumber-salad-with-chicken-recipe/
