Thai Cucumber Salad with Chicken Recipe
This Thai Cucumber Salad with Chicken is a vibrant, refreshing dish perfect for a light lunch or dinner. It features shredded chicken combined with crisp English cucumbers and green onions, all tossed in a creamy, tangy peanut sauce with layers of umami and a touch of heat from chili crisp. Topped with toasted sesame seeds and additional chili crisp for crunch and flavor, this salad brings together fresh ingredients with authentic Thai-inspired flavors in a simple, no-cook preparation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3-4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Ingredients
Scale
Salad
- 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
Instructions
- Prepare the cucumbers: Using a mandolin slicer or a sharp kitchen knife, slice the English cucumbers into uniform, thin slices. Lay the slices in a single layer on paper towels, then roll them up gently in the towels to absorb and remove excess moisture. Set aside for a few minutes to ensure the cucumbers are not watery and to keep the salad crisp.
- Make the peanut sauce: In a large mixing bowl, add the crunchy 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 all the ingredients together vigorously until the sauce is smooth and well combined. Add more water or coconut milk if the sauce is too thick.
- Combine and toss the salad: Add the sliced cucumbers, shredded chicken, and sliced green onions to the bowl with the peanut sauce. Toss everything gently but thoroughly to ensure all the ingredients are well-coated with the sauce.
- Garnish and serve: Transfer the salad to a serving bowl or individual plates. Garnish with extra sliced green onions, toasted sesame seeds, and drizzles of chili crisp for added texture and flavor. Serve immediately for the freshest taste.
Notes
- For vegetarian or vegan options, substitute shredded chicken with tofu or tempeh and use a vegan-friendly peanut butter and chili crisp.
- If you prefer a spicier salad, increase the amount of chili crisp or add fresh chili slices.
- Use paper towels to remove excess moisture from the cucumbers to prevent the salad from becoming watery.
- Chilling the salad for 10-15 minutes before serving enhances the flavors, but serve fresh to maintain cucumber crunch.
- This salad can be prepped ahead but toss dressing with salad ingredients just before serving to keep textures optimal.
Keywords: Thai cucumber salad, chicken salad, peanut sauce, healthy salad, quick salad recipe, no-cook salad, low-calorie Thai salad
