Thai Cucumber Salad with Chicken Recipe
Introduction
This Thai Cucumber Salad with Chicken is a refreshing and flavorful dish that combines crisp cucumbers, tender chicken, and a creamy peanut dressing. It’s perfect as a light lunch or a vibrant side dish that brightens up any meal.
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
- 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.
- Step 2: In a large bowl, combine the peanut butter, lime juice, rice vinegar, soy sauce or tamari, honey, toasted sesame oil, chili crisp, and minced garlic. Whisk together until smooth.
- Step 3: Add the cucumbers, shredded chicken, and green onions to the bowl. Toss everything together until well coated in the peanut sauce.
- Step 4: Garnish with extra green onions, toasted sesame seeds, and drizzles of chili crisp before serving.
Tips & Variations
- If the sauce is too thick, stir in 1-2 tablespoons of water or coconut milk to achieve your preferred consistency.
- For extra crunch, add chopped peanuts or cashews as a topping.
- Swap chicken for tofu or shrimp to suit different dietary preferences.
- Add some fresh herbs like cilantro or mint for an additional burst of freshness.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more moisture over time, so it’s best enjoyed fresh. Re-toss the salad before serving to redistribute the dressing. This salad is best served chilled and is not ideal for reheating.
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 salad a few hours in advance and refrigerate it. However, for the best texture, mix the dressing with the cucumbers and chicken just before serving to prevent sogginess.
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 or a pinch of red pepper flakes mixed with a little oil for similar heat and flavor.
PrintThai Cucumber Salad with Chicken Recipe
A refreshing and flavorful Thai Cucumber Salad with shredded chicken, crunchy peanut dressing, and a spicy chili crisp topping. This light and easy dish combines crisp cucumbers with a savory peanut sauce, bright lime, and aromatic sesame, perfect for a quick lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Halal
Ingredients
Salad
- 1.5 cups shredded chicken
- 2 English cucumbers
- 3 green onions (sliced, green and white parts separated)
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 to thin sauce)
Toppings
- 1 tablespoon chili crisp (for drizzling)
- 2 teaspoons toasted sesame seeds
Instructions
- Prepare Cucumbers: Use a mandolin or a sharp kitchen knife to slice the cucumbers into thin, uniform slices. Lay the cucumber slices in a single layer between paper towels, roll up, and set aside for a few minutes to remove excess moisture to keep the salad crisp.
- Make Peanut Sauce: In a large 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 together until smooth and creamy. If the sauce is too thick, add 1 to 2 tablespoons of water or coconut milk to thin it to the desired consistency.
- Toss Salad: Add the cucumber slices, shredded chicken, and sliced green onions (white parts) to the bowl with the peanut sauce. Toss well to coat everything evenly with the sauce.
- Garnish and Serve: Transfer the salad to a serving dish. Garnish with the sliced green parts of the green onions, toasted sesame seeds, and drizzles of chili crisp for extra heat and flavor. Serve immediately for best texture.
Notes
- Use a mandolin for evenly thin cucumber slices to ensure a crisp texture.
- Adjust the amount of chili crisp according to your heat preference.
- You can substitute shredded rotisserie chicken for convenience.
- For a creamier dressing, add a bit of coconut milk or more peanut butter.
- The salad is best served fresh as cucumbers tend to release water over time.
Keywords: Thai cucumber salad, peanut chicken salad, spicy cucumber salad, no-cook salad, healthy Thai salad, chicken peanut salad
