Light, creamy, and bursting with bold flavor, Thai Cucumber Salad with Chicken is the perfect balance of refreshing crunch and satisfying protein. Crisp cucumbers, tender shredded chicken, and a rich peanut-lime dressing come together with chili crisp for just the right amount of heat. This easy recipe is ideal for quick lunches, healthy dinners, or meal prep when you want something fresh yet filling.

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Ingredients

Salad

1½ cups shredded cooked chicken (rotisserie or poached)
2 English cucumbers, thinly sliced
3 green onions, sliced (white and green parts)
Chili crisp, for topping
Toasted sesame seeds, for garnish

Creamy Peanut Dressing

¼ 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 (as needed)
2 teaspoons toasted sesame seeds

Instructions for Thai Cucumber Salad with Chicken

Prepare the cucumbers
Slice the cucumbers thinly using a sharp knife or mandolin. Lay them between paper towels, roll gently, and set aside for a few minutes to remove excess moisture.
Make the dressing
In a large mixing bowl, whisk together all dressing ingredients until smooth and creamy. Adjust thickness with water or coconut milk if needed.
Assemble the salad
Add the cucumbers, shredded chicken, and green onions to the bowl. Toss gently until everything is evenly coated.
Garnish and serve
Finish with extra green onions, toasted sesame seeds, and a drizzle of chili crisp. Serve chilled or immediately.

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Pro Tips

Use English cucumbers for fewer seeds and better crunch
Drying cucumbers prevents a watery salad
Taste the dressing before mixing and adjust sweetness or acidity
For extra heat, add more chili crisp or a pinch of red pepper flakes

Why This Recipe Works

Combines high-protein chicken with low-carb cucumbers
Creamy peanut dressing adds richness without heaviness
No cooking required—perfect for busy days
Balanced flavors: sweet, savory, tangy, and spicy

Substitutions & Variations

Peanut-free: Use sunflower seed butter
Dairy-free: Recipe is naturally dairy-free
Vegetarian: Skip chicken and add extra cucumbers or edamame
Extra crunch: Add shredded carrots or chopped peanuts

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Prepare dressing up to 3 days in advance
Storage: Keep in an airtight container in the fridge for up to 3 days
Tip: Drain excess liquid before serving if needed
Reheating: Not recommended—best enjoyed cold

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Serving Ideas for Thai Cucumber Salad with Chicken

Serve as a light main dish
Pair with jasmine rice or cauliflower rice
Spoon into lettuce cups for a fresh appetizer
Enjoy alongside grilled chicken or shrimp

Nutrition (Per Serving Estimate)

Calories: ~320
Protein: ~24g
Carbohydrates: ~12g
Fat: ~20g
Fiber: ~3g

Values are estimates and may vary.

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Frequently Asked Questions

Can I make this salad ahead of time?

Yes, but it’s best enjoyed within 24 hours for maximum crunch.

Is this Thai cucumber salad spicy?

It’s mildly spicy. You can easily adjust the heat level to taste.

What chicken works best?

Rotisserie chicken is the easiest, but poached or grilled chicken works well.

Can I use regular cucumbers?

Yes, but peel and deseed them to avoid excess moisture.

Is this recipe gluten-free?

Use tamari instead of soy sauce to keep it gluten-free.

This Thai Cucumber Salad with Chicken is proof that quick meals can still be incredibly flavorful. Creamy, crunchy, and perfectly balanced, it’s a refreshing recipe you’ll want to make again and again.