Dinner

Thai Cucumber Salad with Chicken Recipe

Name: Thai Cucumber Salad with Chicken Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Thai
Ingredients: 1.5 cups shredded chicken; 2 English cucumbers; 3 green onions, sliced (green and white parts); 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 for consistency); 2 teaspoons toasted sesame seeds; Extra sliced green onions; Drizzles of chili crisp

ByMaya Arden March 23, 2026March 23, 2026

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Introduction

This Thai Cucumber Salad with Chicken is a refreshing and vibrant dish perfect for warm days or as a light meal. Combining crunchy cucumber, tender chicken, and a creamy peanut dressing, it offers a delightful balance of flavors and textures.

The dish is a close-up view of a mix featuring three main layers: a base of light green cucumber slices with dark green edges, a middle layer of shredded, creamy orange chicken pieces, and a top layer drizzled with chunky, deep reddish-brown chili oil and sprinkled with small white sesame seeds and bright green chopped scallions. The textures are varied, with the smooth cucumber, tender chicken, and glossy, oily chili pieces creating a rich and colorful look. The dish is served on a white plate visible at the edge, placed on a white marbled surface. 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: crunchy peanut butter, lime juice, rice vinegar, soy sauce or tamari, honey, sesame oil, chili crisp, and minced garlic. Whisk together until smooth.
Step 3: Add the cucumbers, shredded chicken, and sliced green onions to the bowl. Toss everything together until the cucumbers and chicken are well-coated in the sauce.
Step 4: Garnish with additional sliced green onions, toasted sesame seeds, and drizzles of chili crisp before serving.

Tips & Variations

For extra crunch, add chopped peanuts or fresh herbs like cilantro or mint.
If you prefer a spicier salad, increase the amount of chili crisp or add fresh sliced chilies.
Using coconut milk instead of water can add a richer, creamier texture to the sauce.

Make sure to drain the cucumbers well to avoid a watery salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if needed, stir well before serving. Reheating is not recommended as the textures and flavors are best cold or at room temperature.