Thai Cucumber Salad with Chicken Recipe
A refreshing and flavorful Thai Cucumber Salad with shredded chicken, crisp cucumbers, and a rich peanut sauce, topped with chili crisp and toasted sesame seeds. This light and easy-to-make salad blends savory, tangy, and spicy flavors, perfect for a quick lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2-3 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Ingredients
Scale
Salad
- 1.5 cups shredded chicken
- 2 English cucumbers
- 3 green onions, sliced (separate green and white parts)
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)
Toppings
- 2 teaspoons toasted sesame seeds
- Additional green onions (for garnish)
- Chili crisp (for drizzling)
Instructions
- Prepare Cucumbers: 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.
- Make Peanut Sauce and Assemble Salad: In a large bowl, combine the peanut butter, lime juice, rice vinegar, soy sauce or tamari, honey, toasted sesame oil, chili crisp, minced garlic, and whisk until smooth. If the sauce is too thick, add 1-2 tablespoons of water or coconut milk to reach desired consistency. Add the cucumber slices, shredded chicken, and both green and white parts of green onions. Toss everything thoroughly to coat all ingredients evenly with the sauce.
- Garnish and Serve: Transfer the salad to a serving dish and garnish with additional sliced green onions, toasted sesame seeds, and drizzles of chili crisp for extra flavor and texture. Serve immediately for best freshness.
Notes
- Using a mandolin ensures even thin slices of cucumber for better texture and sauce absorption.
- Rolling cucumbers in paper towels helps remove excess water, preventing a soggy salad.
- Adjust the sauce consistency with water or coconut milk depending on your preferred thickness.
- Chili crisp adds a spicy, crunchy element; adjust amount according to heat preference.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day.
Keywords: Thai cucumber salad, chicken salad, peanut sauce, chili crisp, quick salad, Thai recipe, healthy salad
