Thai Cucumber Salad with Chicken Recipe

Introduction

This Thai Cucumber Salad with Chicken is a refreshing and flavorful dish that’s perfect for a light lunch or a side. Crisp cucumbers and tender shredded chicken come together in a creamy peanut sauce with a hint of spice and tanginess. It’s easy to prepare and offers a delightful balance of textures and flavors.

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

1. 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.
2. Step 2: In a large bowl, add all the peanut sauce ingredients: crunchy peanut butter, fresh lime juice, rice vinegar, soy sauce or tamari, honey, toasted sesame oil, chili crisp, and minced garlic. Whisk together until smooth.
3. Step 3: Add the drained cucumbers, shredded chicken, and sliced green onions to the peanut sauce. Toss gently to coat everything evenly.
4. Step 4: Garnish the salad with additional green onions, toasted sesame seeds, and drizzles of chili crisp before serving.

Tips & Variations

• If you prefer less spice, reduce or omit the chili crisp and add a splash of extra lime juice for brightness.
• Substitute shredded chicken with cooked shrimp or tofu for a different protein option.
• Use light coconut milk instead of water to add a richer, creamier texture to the dressing.
• Add chopped fresh cilantro or mint for extra freshness and flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the toppings separate until ready to serve to maintain their texture. When reheating, this salad is best enjoyed cold or at room temperature, so no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad a few hours ahead. To keep it fresh, store the dressing and salad components separately and combine just before serving.

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

If chili crisp is unavailable, you can substitute with a drizzle of chili oil or a pinch of red pepper flakes mixed with toasted sesame oil to mimic the flavor and spice.

Thai Cucumber Salad with Chicken Recipe

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4.9 from 553 reviews

A refreshing and flavorful Thai Cucumber Salad with shredded chicken tossed in a creamy peanut sauce. This light, crunchy salad combines crisp cucumbers, tender chicken, green onions, and a vibrant peanut dressing with hints of lime, sesame, and chili for a delicious balance of savory, tangy, and spicy flavors. Perfect for a quick lunch or a healthy side dish.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2–3 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Salad

• 1.5 cups shredded chicken
• 2 English cucumbers
• 3 green onions (sliced green and white parts)

Toppings

• Chili crisp, to taste
• Toasted sesame seeds, 2 teaspoons

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

1. Prepare the cucumbers: Use a mandolin or a sharp kitchen knife to slice the cucumbers into uniform, thin slices. Arrange them in a single layer between paper towels, roll them up, and let them sit for a few minutes to absorb excess moisture and keep the salad crisp.
2. Make the peanut sauce: In a large bowl, combine crunchy peanut butter, fresh lime juice, rice vinegar, low-sodium soy sauce or tamari, honey, toasted sesame oil, chili crisp, and minced garlic. Whisk them together until the mixture is smooth and well blended. If the sauce is too thick, add 1-2 tablespoons of water or coconut milk to achieve desired consistency.
3. Toss the salad: Add the sliced cucumbers, shredded chicken, and sliced green onions to the bowl with the peanut sauce. Toss everything together thoroughly until all ingredients are evenly coated with the dressing.
4. Garnish and serve: Transfer the salad to a serving dish. Garnish with additional green onions, toasted sesame seeds, and drizzles of chili crisp for extra flavor and crunch. Serve immediately or chilled.

Notes

• Using paper towels to dry the cucumbers helps prevent the salad from becoming watery.
• Adjust the chili crisp amount to control the level of spiciness according to your preference.
• To make this dish vegan, substitute shredded chicken with tofu or tempeh and use a vegan-friendly honey substitute.
• For extra crunch, consider adding chopped peanuts or roasted cashews as a topping.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best enjoyed fresh.

Keywords: Thai cucumber salad, peanut chicken salad, no-cook salad, refreshing salad, Asian salad, peanut sauce dressing