Thai Cucumber Salad with Chicken Recipe

Introduction

This Thai Cucumber Salad with Chicken is a refreshing and flavorful dish perfect for warm days or light lunches. Crisp cucumbers, tender shredded chicken, and a creamy peanut dressing come together with a kick of chili crisp for a vibrant salad packed with texture and taste.

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 for a few minutes to remove excess moisture.
2. Step 2: In a large bowl, whisk together the peanut butter, lime juice, rice vinegar, soy sauce or tamari, honey, toasted sesame oil, chili crisp, and minced garlic until smooth. If the dressing is too thick, add 1-2 tablespoons of water or coconut milk to thin it out.
3. Step 3: Add the drained cucumber slices, shredded chicken, and green onions to the bowl. Toss everything together until well-coated with the peanut dressing.
4. Step 4: Garnish the salad with additional green onions, toasted sesame seeds, and extra drizzles of chili crisp to taste before serving.

Tips & Variations

• For extra crunch, add chopped peanuts or sliced red bell pepper.
• Substitute shredded chicken with tofu or shrimp for a different protein option.
• If you prefer less heat, reduce or omit the chili crisp and add a pinch of sugar to balance flavors.
• Use coconut milk instead of water to add a subtle creamy richness to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain cucumber crispness. Re-toss the salad before serving. This dish is best enjoyed fresh and should be eaten chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the components ahead and toss them together just before serving to keep the cucumbers crisp.

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

You can substitute chili crisp with chili oil or a pinch of crushed red pepper flakes mixed with a little oil for a similar spicy flavor.

Thai Cucumber Salad with Chicken Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

This refreshing Thai Cucumber Salad with Chicken combines crisp cucumbers, tender shredded chicken, and a creamy, tangy peanut dressing with hints of lime, soy, and chili crisp. Perfect for a light lunch or dinner, this salad offers a delightful balance of textures and bold flavors with minimal cooking involved.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad

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

Peanut Dressing

• 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)

Toppings

• 2 teaspoons toasted sesame seeds
• Additional chili crisp for drizzling

Instructions

1. Prepare cucumbers: Use a mandolin or a sharp kitchen knife to slice the cucumbers into thin, uniform slices. Lay the slices in a single layer between paper towels, roll them up gently, and set aside for a few minutes to remove excess moisture, ensuring the salad stays crisp and not watery.
2. Make the peanut dressing and assemble: In a large bowl, combine the peanut butter, fresh lime juice, rice vinegar, low-sodium soy sauce or tamari, honey, toasted sesame oil, chili crisp, and minced garlic. Whisk the ingredients together until smooth. If the dressing is too thick, add 1-2 tablespoons of water or coconut milk to achieve a creamy, pourable consistency. Add the prepared cucumbers, shredded chicken, and sliced green onions to the bowl. Toss everything together until well-coated with the dressing.
3. Garnish and serve: Transfer the salad to a serving bowl or plate. Garnish with extra sliced green onions, toasted sesame seeds, and additional drizzles of chili crisp for an extra kick of flavor and texture. Serve immediately for the best freshness.

Notes

• For the best texture, be sure to remove excess moisture from the cucumbers to prevent the salad from becoming watery.
• You can substitute chicken with tofu or shrimp to suit dietary preferences.
• Adjust the amount of chili crisp to control the spiciness to your liking.
• Use low-sodium soy sauce or tamari to keep the sodium content moderate.
• This salad is best served fresh, but leftovers can be stored in the refrigerator for up to one day.

Keywords: Thai cucumber salad, chicken salad, peanut dressing, no-cook salad, easy Thai recipe, healthy lunch, sesame seeds, chili crisp