Thai Cucumber Salad with Chicken
Thai Cucumber Salad with Chicken is a light yet satisfying dish made with crisp cucumbers, tender shredded chicken, and a creamy peanut-lime dressing. Fresh, flavorful, and no-cook, it’s perfect for quick lunches, healthy dinners, or meal prep.
Equipment
- Mixing bowl
- Whisk
- sharp knife or mandolin
- cutting board
Ingredients
- 1 1/2 cups shredded cooked chicken
- 2 English cucumbers, thinly sliced
- 3 green onions, sliced
- chili crisp, for topping
- toasted sesame seeds, for garnish
- 1/4 cup crunchy peanut butter
- 1 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp honey
- 2 tsp toasted sesame oil
- 1 tbsp chili crisp (for dressing)
- 1 clove garlic, minced
- 1–2 tbsp water or coconut milk
- 2 tsp toasted sesame seeds (for dressing)
Instructions
- Slice the cucumbers thinly and place them between paper towels. Gently press and set aside for a few minutes to remove excess moisture.
- In a large bowl, whisk together all dressing ingredients until smooth and creamy. Add water or coconut milk as needed to adjust consistency.
- Add the cucumbers, shredded chicken, and green onions to the bowl. Toss gently until evenly coated with dressing.
- Finish with extra green onions, toasted sesame seeds, and a drizzle of chili crisp. Serve immediately or chilled.
Notes
Drying the cucumbers before assembling helps prevent excess moisture. Adjust chili crisp to control heat, and use tamari instead of soy sauce for a gluten-free option. Best enjoyed fresh or within 24 hours.