Thai Cucumber Salad with Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://leofoster.com/thai-cucumber-salad-with-chicken-recipe/
