Thai Cucumber Salad with Chicken Recipe
A refreshing and flavorful Thai Cucumber Salad with shredded chicken, crunchy peanut butter dressing, and vibrant toppings like chili crisp and toasted sesame seeds. This light and zesty salad features crisp cucumber slices tossed in a creamy, tangy peanut sauce, perfect for a healthy lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 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)
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 for consistency)
Toppings
- 2 teaspoons toasted sesame seeds
- Extra sliced green onions
- Drizzles of chili crisp
Instructions
- Prepare the cucumbers: Use a mandolin or a sharp kitchen knife to slice the English cucumbers into uniform, thin slices. Lay the cucumber slices in a single layer between paper towels, roll them up, and set aside for a few minutes to remove excess moisture. This will keep the salad from becoming watery.
- Make the peanut sauce: In a large bowl, combine the crunchy peanut butter, fresh lime juice, rice vinegar, low-sodium soy sauce or tamari, honey, toasted sesame oil, chili crisp, and minced garlic. Whisk all the ingredients together until you achieve a smooth and creamy dressing. If the sauce is too thick, add 1-2 tablespoons of water or coconut milk to reach your desired consistency.
- Toss the salad: Add the dried cucumber slices, shredded chicken, and sliced green onions to the bowl with the peanut sauce. Toss everything gently but thoroughly to ensure the cucumbers and chicken are evenly coated with the flavorful dressing.
- Garnish and serve: Transfer the salad to a serving dish or bowls. Garnish with extra sliced green onions, toasted sesame seeds, and drizzle additional chili crisp on top for a spicy kick. Serve immediately for the best texture and flavor.
Notes
- You can substitute shredded rotisserie chicken for a quick protein option.
- If you prefer a milder salad, reduce or omit the chili crisp.
- Use coconut milk instead of water for a richer, creamier dressing.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- To make it gluten-free, ensure you use tamari instead of soy sauce.
Keywords: Thai cucumber salad, peanut chicken salad, no-cook salad, easy Thai salad, healthy chicken salad, peanut sauce dressing
