Thai Cucumber Salad with Chicken and Peanut Dressing Recipe
A refreshing Thai Cucumber Salad with shredded chicken tossed in a creamy, tangy peanut dressing infused with lime, sesame, and chili crisp for a perfect balance of flavors and textures. This quick, no-cook salad is ideal for a light lunch or side dish, blending crisp cucumbers and tender chicken with savory and spicy notes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Ingredients
Scale
Main Ingredients
- 1.5 cups shredded chicken
- 2 English cucumbers
- 3 green onions, sliced (green and white parts)
- Toppings: chili crisp, toasted sesame seeds
Peanut Dressing
- 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: 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 for a few minutes to remove excess moisture.
- Make the Peanut Dressing: In a large bowl, combine the peanut butter, fresh lime juice, rice vinegar, low-sodium soy sauce or tamari, honey, toasted sesame oil, chili crisp, minced garlic, and toasted sesame seeds. Whisk everything together until the mixture is smooth and well blended. Add water or coconut milk a little at a time if the dressing needs thinning.
- Toss the Salad: Add the sliced cucumbers, shredded chicken, and green onions to the bowl with the peanut dressing. Toss everything together gently until the cucumbers and chicken are thoroughly coated with the sauce.
- Garnish and Serve: Garnish the salad with extra green onions, toasted sesame seeds, and additional drizzles of chili crisp to taste. Serve immediately for the freshest flavor.
Notes
- If you prefer a meat-free version or would like to serve this as a side dish, omit the chicken and add an additional 1.5 cups of cucumbers.
- For peanut allergies, substitute peanut butter with sunflower seed butter.
- Store the salad in an airtight container in the refrigerator for up to three days. Excess water from the cucumbers may accumulate at the bottom; simply pour it off before tossing and serving again.
- Like this recipe? Leave a comment to share your thoughts!
Keywords: Thai cucumber salad, peanut dressing, shredded chicken salad, gluten free option, quick salad recipe, no cook recipe, fresh cucumber salad, spicy peanut sauce, chili crisp salad
