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