Thai Cucumber Salad with Chicken

introduction

This Thai cucumber salad with chicken is fresh, quick, and full of flavor. It pairs cool, crisp cucumbers with shredded chicken and a creamy peanut dressing. The salad feels light but satisfying.

why make this recipe

Make this recipe when you want a fast, healthy meal that still feels special. It needs simple ingredients. You can serve it for lunch, a light dinner, or as a side for a larger meal.

how to make Thai Cucumber Salad with Chicken

1. Slice the cucumbers thin and remove extra water.
2. Whisk the peanut sauce until smooth.
3. Toss cucumbers, chicken, and green onions with the sauce.
4. Garnish with sesame seeds and chili crisp.
5. Serve right away or chill briefly.

Ingredients :

• 1.5 cups shredded chicken
• 2 English cucumbers
• 3 green onions (slice 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 to thin)
• 2 teaspoons toasted sesame seeds

Directions :

1. Use a mandolin or a sharp kitchen knife to slice the cucumbers into uniform, thin slices. Lay them in a single layer in between paper towels, roll them up, and set aside to remove excess moisture for a few minutes.
2. In a large bowl, add in all the peanut sauce ingredients. Whisk together until smooth. If the sauce is too thick, add 1-2 tablespoons water or coconut milk to reach the right consistency.
3. Add the cucumbers, chicken, and green onions, and toss to coat in the sauce until they are well-coated.
4. Garnish with green onions, sesame seeds, and drizzles of chili crisp. Serve immediately.

how to serve Thai Cucumber Salad with Chicken

Serve the salad chilled or at room temperature. It works as a light main dish or as a side with rice, grilled vegetables, or skewered chicken. Add extra chili crisp on the side for people who like more heat.

how to store Thai Cucumber Salad with Chicken

Store the salad in an airtight container in the fridge for up to 2 days. Keep any extra chili crisp separate and add just before serving to keep the salad crisp. If the salad gets watery, drain a little liquid before serving.

tips to make Thai Cucumber Salad with Chicken

• Use a mandolin or very sharp knife for even thin slices.
• Pat cucumbers dry to keep the sauce from getting watery.
• Use rotisserie chicken or leftover cooked chicken to save time.
• Adjust honey and chili crisp to balance sweet and spicy to your taste.
• Thin the sauce with coconut milk for a slightly richer flavor.

variation (if any)

• Make it vegetarian: replace chicken with cubed firm tofu or cooked chickpeas and swap honey for maple syrup.
• Add herbs: fresh cilantro or mint adds bright flavor.
• Add crunch: thinly sliced carrots or red bell pepper give more color and texture.

FAQs

Q: Can I make this ahead of time?
A: You can mix the sauce ahead, but toss cucumbers and chicken just before serving to keep cucumbers crisp.

Q: Is this salad spicy?
A: It is mild to medium. Add more or less chili crisp to control the heat.

Q: What if I have a peanut allergy?
A: Use sunflower seed butter or almond butter if you can eat tree nuts. Taste and adjust the sauce as needed.

Q: How long will it keep in the fridge?
A: Keep it in the fridge up to 2 days. The cucumbers will soften over time.

Conclusion

For a similar take on a Thai-style chicken and cucumber salad, see Thai Chicken and Cucumber Salad – FoodieCrush.com for more ideas and serving tips. If you want a version made to pair with satay, check Thai Cucumber Salad (for Chicken Satay) – The Food Charlatan for another simple recipe.

Thai Cucumber Salad with Chicken

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• Author: jena
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Dairy-Free

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Description

A fresh and quick Thai cucumber salad featuring shredded chicken, cucumbers, and a creamy peanut dressing.

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Ingredients

Scale 1x2x3x

• 1.5 cups shredded chicken
• 2 English cucumbers
• 3 green onions (sliced)
• 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 clove garlic (minced)
• 1–2 tablespoons water or coconut milk (if needed to thin)
• 2 teaspoons toasted sesame seeds

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Instructions

1. Slice the cucumbers thin and remove extra water.
2. Whisk the peanut sauce until smooth.
3. Toss cucumbers, chicken, and green onions with the sauce.
4. Garnish with sesame seeds and chili crisp.
5. Serve right away or chill briefly.

Notes

Use rotisserie chicken or leftover cooked chicken to save time. Adjust honey and chili crisp to balance sweet and spicy to your preference.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 8g
• Sodium: 600mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 40mg

Keywords: Thai cucumber salad, chicken salad, healthy salad, quick meal, peanut dressing