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