Thai Cucumber Salad with Chicken Recipe

Introduction

This Thai Cucumber Salad with Chicken is a refreshing, quick-to-prepare dish that perfectly balances creamy peanut flavors with bright lime and spicy chili crisp. Ready in just 15 minutes, it’s a vibrant option for a light lunch or an easy dinner side.

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, lime juice, rice vinegar, soy sauce, honey, sesame oil, chili crisp, and minced garlic until smooth. If the sauce is too thick, add 1-2 tablespoons of water or coconut milk to thin it.
3. Step 3: Add the sliced cucumbers, shredded chicken, and green onions to the bowl. Toss everything gently but thoroughly to coat the ingredients evenly with the peanut 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 vegetarian version, replace chicken with firm tofu or extra crunchy vegetables like shredded carrots.
• Adjust the amount of chili crisp to control the spice level according to your taste.
• Using paper towels to remove moisture from cucumbers ensures the salad doesn’t get soggy.
• Try swapping peanut butter with almond butter for a slightly different nutty flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more water over time, so give the salad a gentle toss before serving. This dish is best enjoyed fresh but can be served cold straight from the fridge. If needed, allow it to sit at room temperature for 10–15 minutes to take the chill off.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance, but it’s best to keep cucumbers separate until just before serving to maintain their crispness.

What can I substitute for chili crisp if I don’t have any?

You can use a combination of chili flakes mixed with a little oil or a mild hot sauce to add spice, though the flavor won’t be exactly the same.

Thai Cucumber Salad with Chicken Recipe

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★★★★★

4.6 from 128 reviews

This refreshing Thai Cucumber Salad with Chicken combines crunchy cucumbers and tender shredded chicken tossed in a creamy, tangy peanut sauce. Enhanced with flavors of lime, soy, honey, and chili crisp, this quick and easy salad is perfect for a light lunch or a flavorful side dish. Ready in just 15 minutes, it’s both healthy and satisfying with a delightful balance of textures and bold Thai-inspired flavors.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1.5 cups shredded chicken
• 2 English cucumbers
• 3 green onions (sliced green and white parts)
• Toppings: chili crisp, toasted sesame seeds

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)
• 2 teaspoons toasted sesame seeds (for garnish)

Instructions

1. Prepare the Cucumbers: Use a mandolin or a sharp kitchen knife to slice the English cucumbers into uniform, thin slices. Lay the slices in a single layer between paper towels, roll them up gently, and set aside for a few minutes to remove excess moisture. This step helps keep the salad crisp and prevents it from becoming watery.
2. Make the Peanut Sauce: In a large bowl, add the peanut butter, fresh lime juice, rice vinegar, low-sodium soy sauce or tamari, honey, toasted sesame oil, chili crisp, minced garlic, and 1 tablespoon of water or coconut milk. Whisk everything together until smooth and well combined. Add more water or coconut milk as needed to reach a creamy, pourable consistency.
3. Assemble the Salad: To the bowl with the peanut sauce, add the drained cucumber slices, shredded chicken, and sliced green onions. Toss everything thoroughly to ensure all ingredients are evenly coated with the peanut sauce.
4. Garnish and Serve: Transfer the salad to a serving dish or individual plates. Garnish with additional sliced green onions, toasted sesame seeds, and drizzles of chili crisp to add extra flavor, texture, and a hint of spice. Serve immediately for best freshness and crunch.

Notes

• For a creamier dressing, use coconut milk instead of water when mixing the peanut sauce.
• Feel free to adjust the chili crisp amount based on your heat preference.
• Shredded rotisserie chicken works great for this recipe to save time.
• You can substitute English cucumbers with Persian cucumbers or seedless cucumbers.
• This salad is best served fresh but can be stored in the fridge for up to one day; however, cucumbers may become less crisp over time.

Keywords: Thai cucumber salad, chicken salad, peanut dressing, easy Thai recipe, healthy lunch, gluten free, low fat salad