Thai Cucumber Salad with Chicken and Peanut Dressing Recipe
A refreshing and vibrant Thai Cucumber Salad with tender shredded chicken and a creamy, tangy peanut dressing. This easy-to-make salad combines crunchy cucumbers, green onions, and a flavorful peanut sauce garnished with chili crisp and toasted sesame seeds, perfect as a light main or side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Salad
- 1.5 cups shredded chicken
- 2 English cucumbers
- 3 green onions, sliced (both green and white parts)
- Toppings: chili crisp, toasted sesame seeds
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 to thin)
- 2 teaspoons toasted sesame seeds
Instructions
- Prepare Cucumbers: Use a mandolin or a sharp kitchen knife to slice the cucumbers into uniform, thin slices. Lay the slices in a single layer between paper towels, roll them up, and set aside for a few minutes to absorb and remove excess moisture from the cucumbers.
- Make Peanut Dressing: In a large bowl, combine all the peanut dressing ingredients — crunchy peanut butter, fresh lime juice, rice vinegar, low-sodium soy sauce or tamari, honey, toasted sesame oil, chili crisp, minced garlic, and toasted sesame seeds. Whisk thoroughly until the dressing is smooth and creamy. If the dressing is too thick, gradually add 1 to 2 tablespoons of water or coconut milk to reach desired consistency.
- Toss Salad: Add the prepared cucumber slices, shredded chicken, and sliced green onions into the bowl with the peanut dressing. Toss everything together to evenly coat with the dressing until well combined.
- Serve and Garnish: Garnish the salad with extra sliced green onions, toasted sesame seeds, and drizzles of chili crisp for an added kick and texture. Serve immediately for the freshest taste.
Notes
- For a meat-free option or to serve as a side dish, omit the chicken and increase cucumbers by 1.5 cups.
- If you have a peanut allergy, substitute peanut butter with sunflower seed butter for a similar nutty flavor.
- Store the salad in an airtight container in the refrigerator for up to three days. Note that excess liquid from cucumbers may accumulate; simply drain off any liquid and toss the salad again before serving.
