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 meals. Crisp cucumbers and tender shredded chicken are tossed in a creamy, tangy peanut sauce with a hint of spice. It’s quick to prepare and packed with vibrant textures and tastes.

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 in 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, sesame oil, chili crisp, and minced garlic. Whisk together until smooth. Add the cucumbers, shredded chicken, and green onions, then toss everything until well-coated in the sauce. Garnish with extra green onions, toasted sesame seeds, and drizzles of chili crisp to serve.

Tips & Variations

• For a creamier dressing, add more water or coconut milk gradually until you reach your desired consistency.
• Replace shredded chicken with tofu or shrimp to make it vegetarian or seafood-friendly.
• If you prefer less heat, reduce or omit the chili crisp and add a little more honey to balance flavors.
• Toast the sesame seeds lightly before adding for extra aroma and crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving. Leftovers are best eaten cold or at room temperature; avoid reheating to maintain the crispness of the cucumbers.

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 peanut sauce and shredded chicken in advance, but it’s best to slice the cucumbers just before serving to keep them crisp. If storing the salad mixed, drain excess liquid to avoid sogginess.

What can I substitute for chili crisp if I don’t have it?

If you don’t have chili crisp, you can use a mild chili oil or a sprinkle of crushed red pepper flakes combined with a little sesame oil for a similar spicy, savory flavor.

Thai Cucumber Salad with Chicken Recipe

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★★★★★

4.9 from 72 reviews

This Thai Cucumber Salad with Chicken is a refreshing, flavorful dish that combines crunchy cucumbers and tender shredded chicken with a rich, peanut-based dressing. Enhanced with lime, sesame, and a hint of chili crisp, it’s a perfect balance of tangy, savory, and mildly spicy flavors for a light, satisfying meal or side dish.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2–3 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Salad

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

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 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
• Additional sliced green onions

Instructions

1. Prepare Cucumbers: Use a mandolin slicer or sharp kitchen knife to slice the English cucumbers into thin, uniform 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.
2. Make Peanut Sauce: In a large mixing bowl, combine crunchy peanut butter, fresh lime juice, rice vinegar, low-sodium soy sauce or tamari, honey, toasted sesame oil, chili crisp, and minced garlic. Whisk thoroughly until the sauce is smooth and well blended. If the sauce is too thick, add 1-2 tablespoons of water or coconut milk to reach desired consistency.
3. Assemble Salad: Add the drained cucumber slices, shredded chicken, and sliced green onions into the bowl with the peanut sauce. Toss everything together gently but thoroughly to ensure all ingredients are well-coated with the dressing.
4. Garnish and Serve: Transfer the salad to a serving dish, then garnish with additional sliced green onions, toasted sesame seeds, and drizzles of chili crisp to taste. Serve immediately for best freshness and crunch.

Notes

• Use paper towels to remove excess moisture from the cucumbers to prevent the salad from becoming watery.
• Adjust the consistency of the peanut sauce by adding water or coconut milk gradually.
• For a vegetarian version, replace chicken with tofu or omit it entirely.
• Chili crisp adds a spicy and crunchy element; adjust the amount to your spice tolerance.
• This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.

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