Description
A vibrant and creamy Thai Cucumber Salad with Chicken featuring shredded chicken combined with crisp English cucumbers, green onions, and a flavorful peanut dressing enhanced by chili crisp and toasted sesame seeds. This refreshing salad blends American and Thai flavors, perfect for a light main course or side dish.
Ingredients
Salad
- 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
- Slice the cucumbers: Use a mandolin or a sharp kitchen knife to slice the cucumbers into uniform, thin slices. Lay the slices in a single layer 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 crunchy 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 all ingredients together until smooth. If the dressing is too thick, add 1-2 tablespoons of water or coconut milk to reach desired consistency.
- Toss salad: Add the prepared cucumber slices, shredded chicken, and sliced green onions into the bowl with the dressing. Toss everything together to ensure all the ingredients are well-coated in the peanut dressing.
- Garnish and serve: Garnish the salad with additional green onions, toasted sesame seeds, and drizzles of chili crisp to add extra flavor and texture. Serve immediately or chill briefly before serving.
Notes
- For a meat-free version or to serve as a side dish, omit the chicken and add an extra 1.5 cups of cucumbers.
- If allergic to peanuts, substitute peanut butter with sunflower butter to maintain flavor and creaminess.
- Store leftovers in an airtight container in the refrigerator for up to three days. Water may accumulate from the cucumbers at the bottom; simply pour it off before tossing and serving again.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course, Side Dish
- Method: No-Cook
- Cuisine: American, Thai
