Thai Cucumber Salad with Shredded Chicken and Spicy Peanut Dressing Recipe

Introduction

This Thai Cucumber Salad with Chicken is a refreshing and flavorful dish, perfect for a light lunch or side. Combining crisp cucumbers, tender shredded chicken, and a tangy peanut sauce, it delivers a delicious balance of textures and tastes with every bite.

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 for a few minutes to remove excess moisture.
2. Step 2: In a large bowl, whisk together the peanut butter, fresh lime juice, rice vinegar, soy sauce or tamari, honey, toasted sesame oil, chili crisp, minced garlic, and water or coconut milk until smooth.
3. Step 3: Add the sliced cucumbers, shredded chicken, and sliced green onions to the bowl. Toss everything together until well coated in the sauce.
4. Step 4: Garnish the salad with additional green onions, toasted sesame seeds, and drizzles of chili crisp before serving.

Tips & Variations

• For a creamier dressing, adjust the amount of water or coconut milk to reach your desired consistency.
• Substitute shredded chicken with cooked shrimp or tofu for a different protein option.
• If you prefer less heat, reduce or omit the chili crisp.
• Use regular peanut butter instead of crunchy for a smoother sauce.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because cucumbers can release water over time, it’s best to enjoy this salad fresh. If needed, stir and drain any excess liquid before serving. This salad is best eaten cold or at room temperature; avoid reheating as the texture will be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad without chicken?

Yes, you can omit the chicken for a vegetarian version or replace it with tofu or cooked shrimp for variety.

How do I reduce the spiciness of the salad?

To make the salad milder, reduce or leave out the chili crisp. You can also remove the seeds from any chili-based ingredients to lessen the heat.

Thai Cucumber Salad with Shredded Chicken and Spicy Peanut Dressing Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

This refreshing Thai Cucumber Salad with Chicken blends crisp, thinly sliced cucumbers with tender shredded chicken and green onions, all tossed in a creamy, tangy peanut sauce. Finished with a spicy chili crisp drizzle and toasted sesame seeds, it’s a quick, flavorful dish perfect for a light lunch or vibrant side.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main Ingredients

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

Peanut Dressing

• 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)
• 1 tablespoon chili crisp

Garnish

• 2 teaspoons toasted sesame seeds
• Additional sliced green onions
• Additional chili crisp for drizzling

Instructions

1. Prepare the cucumbers. Using a mandolin or a sharp kitchen knife, slice the English cucumbers into uniform, thin slices. Arrange the slices in a single layer between paper towels, then roll them up and set aside for a few minutes to remove excess moisture, ensuring the salad stays crisp and fresh.
2. Make the peanut dressing. In a large bowl, combine the crunchy peanut butter, fresh lime juice, rice vinegar, low-sodium soy sauce or tamari, honey, toasted sesame oil, minced garlic, chili crisp, and 1 tablespoon of water or coconut milk. Whisk the ingredients until smooth and creamy, adding the extra water or coconut milk if the sauce needs thinning.
3. Toss the salad. Add the drained cucumber slices, shredded chicken, and sliced green onions into the bowl with the peanut dressing. Toss everything together gently but thoroughly so all the ingredients are well coated with the sauce.
4. Garnish and serve. Garnish the salad with additional sliced green onions, toasted sesame seeds, and drizzles of chili crisp. Serve immediately for the best texture and flavor.

Notes

• Removing excess moisture from cucumbers prevents the salad from becoming watery.
• Adjust the amount of chili crisp to control the heat level.
• For a dairy-free version, ensure the peanut butter does not contain any milk products.
• This salad is best served fresh but can be refrigerated for up to 1 day.
• Use shredded rotisserie chicken or leftover cooked chicken to save preparation time.

Keywords: Thai cucumber salad, chicken salad, peanut dressing, Thai peanut sauce, quick salad, no-cook salad, chili crisp, sesame seeds