Thai Cucumber Salad with Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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
