Dinner

Thai Cucumber Salad with Chicken Recipe

Name: Thai Cucumber Salad with Chicken Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Thai
Ingredients: 1.5 cups shredded chicken; 2 English cucumbers; 3 green onions, sliced (separate green and white parts); 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; Additional green onions (for garnish); Chili crisp (for drizzling)

Byrami Hayes March 31, 2026March 31, 2026

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Introduction

This Thai Cucumber Salad with Chicken is a refreshing and vibrant dish perfect for warm days or as a light meal. The crunchy cucumbers combined with shredded chicken and a creamy peanut dressing create a delicate balance of flavors and textures that delight the palate.

A close-up of a fork holding a bite of food with several layers: the bottom layer is scrambled eggs with a soft, fluffy texture and light orange color; on top are slices of cooked zucchini, showing bright green skin and a slightly charred, tender inside; some small pieces of chopped green onions add fresh green accents; the whole bite is coated with a glossy, reddish sauce with visible chili flakes. In the blurred background, the rest of the dish is in a white bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: In a large bowl, add all the peanut sauce ingredients: crunchy peanut butter, lime juice, rice vinegar, soy sauce, honey, toasted sesame oil, chili crisp, and minced garlic. Whisk together until smooth.
Step 3: Add the sliced cucumbers, shredded chicken, and sliced green onions to the bowl. Toss everything thoroughly to coat in the peanut sauce.
Step 4: Garnish the salad with additional green onions, toasted sesame seeds, and drizzles of chili crisp before serving.

Tips & Variations

If you prefer a creamier dressing, add a little more coconut milk or water to thin the peanut sauce to your desired consistency.
Substitute shredded chicken with cooked shrimp or tofu for a different protein option.
Adjust the amount of chili crisp based on your preferred spice level.
For extra crunch, add crushed peanuts or chopped fresh cilantro as a garnish.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To prevent sogginess, keep the dressing separate and toss just before serving. Reheat is not recommended; enjoy it cold and fresh.