Thai Cucumber Salad with Shredded Chicken and Spicy Peanut Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
