Thai Cucumber Salad with Chicken Recipe

Introduction

This Thai Cucumber Salad with Chicken is a refreshing and flavorful dish that combines crunchy cucumbers with tender shredded chicken in a zesty peanut dressing. Perfect for a light lunch or a vibrant side, it’s quick to prepare and packed with Asian-inspired 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: peanut butter, lime juice, rice vinegar, soy sauce or tamari, honey, toasted sesame oil, chili crisp, minced garlic, and water or coconut milk if needed. Whisk together until smooth.
3. Step 3: Add the cucumbers, shredded chicken, and green onions to the bowl. Toss everything together to coat well with the peanut dressing.
4. Step 4: Garnish the salad with additional green onions, toasted sesame seeds, and drizzles of chili crisp before serving.

Tips & Variations

• For extra crunch, add chopped peanuts or cashews on top just before serving.
• Substitute shredded chicken with cooked shrimp or tofu for a different protein option.
• If you prefer less heat, reduce or omit the chili crisp and adjust to your taste.
• Make sure to thoroughly dry the cucumber slices to prevent the salad from becoming watery.
• Use coconut milk instead of water in the dressing for a richer, creamier texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release moisture over time, so toss the salad again before serving. It’s best enjoyed fresh but can be served chilled or at room temperature. The dressing may thicken slightly after refrigeration; stir well before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the salad a few hours in advance and refrigerate it, but it’s best to add the dressing just before serving to keep the cucumbers crisp.

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

If you don’t have chili crisp, you can substitute with a drizzle of chili oil, Sriracha, or a sprinkle of red pepper flakes for similar heat and flavor.

Thai Cucumber Salad with Chicken Recipe

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★★★★★

4.7 from 73 reviews

This Thai Cucumber Salad with Chicken is a refreshing and flavorful dish combining crisp cucumbers, tender shredded chicken, and a rich, tangy peanut sauce. Enhanced with the aromatic notes of sesame oil, fresh lime juice, and a touch of chili crisp, this salad delivers a perfect balance of textures and tastes for a light yet satisfying meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 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)

Toppings

• 1 tablespoon chili crisp
• 2 teaspoons toasted sesame seeds
• Toasted sesame seeds for garnish

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 clove garlic (minced)
• 1–2 tablespoons water or coconut milk (if needed)

Instructions

1. Slice the cucumbers. Use a mandolin or a sharp kitchen knife to slice the English cucumbers into uniform, thin slices. Arrange them in a single layer between paper towels, roll them up, and set aside for a few minutes to absorb excess moisture.
2. Make the peanut sauce and combine ingredients. In a large bowl, whisk together the peanut butter, fresh lime juice, rice vinegar, low-sodium soy sauce or tamari, honey, toasted sesame oil, minced garlic, and chili crisp until smooth. If the sauce is too thick, add 1 to 2 tablespoons of water or coconut milk to achieve desired consistency. Add the sliced cucumbers, shredded chicken, and sliced green onions to the bowl, tossing gently to coat everything evenly in the peanut sauce.
3. Garnish and serve. Transfer the salad to a serving dish or bowl. Garnish with additional sliced green onions, toasted sesame seeds, and a drizzle of chili crisp for extra flavor and crunch. Serve immediately for best freshness.

Notes

• Using paper towels to remove excess moisture from cucumbers helps prevent the salad from becoming watery.
• Adjust the amount of chili crisp according to your preferred spice level.
• For a creamier dressing, substitute water with coconut milk.
• This salad can be served chilled, making it perfect for warm weather or as a light lunch option.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; stir before serving.

Keywords: Thai cucumber salad, chicken salad, peanut sauce, crunchy cucumber salad, healthy Thai recipe, easy Thai salad