Thai Cucumber Salad Chicken

This Thai cucumber salad with chicken brings together crisp, refreshing vegetables and a savory, slightly spicy dressing that wakes up your taste buds. It’s a perfect dish for warm days or when you want something light but satisfying. The balance of crunchy cucumbers, tender shredded chicken, and a rich peanut sauce creates a harmony that makes this salad unique and delicious.

I first made this salad for a casual summer barbecue and now it has become a go-to dish whenever I crave something bright but hearty enough to feel like a full meal. The flavors just keep people coming back for seconds.

Gather Your Ingredients

• Five cups shredded chicken: provides a tender and protein-rich base for the salad, use cooked chicken breast or thighs for best flavor and moistness
• Two English cucumbers: these are firm with fewer seeds, perfect for thin slicing and crunch
• Three green onions: both green and white parts add a mild onion flavor and a little color
• Quarter cup crunchy peanut butter: adds creaminess and texture, choose a natural kind for less sugar and no hydrogenated oils
• One tablespoon fresh lime juice: brightens and lifts the entire dish
• One tablespoon rice vinegar: adds mild acidity for balance
• One tablespoon low-sodium soy sauce or tamari: brings umami without overpowering, tamari is great for gluten-free
• One tablespoon honey: lends gentle sweetness to mellow the tang and spice
• Two teaspoons toasted sesame oil: infuses the salad with a fragrant, nutty richness
• One tablespoon chili crisp: a favorite spicy condiment that provides heat and crunch, adjust quantity to taste
• One clove garlic minced: adds sharpness and depth to the dressing
• One to two tablespoons water or coconut milk: used to thin the dressing to your preferred consistency
• Two teaspoons toasted sesame seeds: sprinkle on top for a finishing nutty crunch

How to Make It

Slicing the 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. This step keeps the salad crisp and prevents it from becoming soggy.

Preparing the Chicken:

If not already cooked, poach or roast your chicken breasts or thighs until cooked through and tender, then shred into bite-sized pieces. Keep the chicken moist and flavorful by shredding it fresh before tossing with the salad.

Making the Dressing:

In a bowl, combine the crunchy peanut butter, fresh lime juice, rice vinegar, soy sauce or tamari, honey, toasted sesame oil, chili crisp, and minced garlic. Whisk until smooth and creamy. If the dressing is too thick, add water or coconut milk gradually to reach a pourable consistency.

Combining Ingredients:

Place the cucumber slices, shredded chicken, and sliced green onions in a large bowl. Pour the dressing over and toss carefully to coat everything evenly. The flavors will mingle beautifully and the textures will stay balanced.

Garnishing and Serving:

Sprinkle toasted sesame seeds over the top to add an extra nutty crunch. Serve immediately or refrigerate for a short while to let the flavors meld even more.

Peanut butter is my star ingredient here because it transforms a simple salad into something luxuriously creamy with a satisfying texture. I remember making this for a family picnic and watching everyone’s faces light up after the first bite. The combination of spicy, sweet, tangy, and nutty tastes creates a dish that always brings people together around the table.

Flavor Boosters

Storage Tips: Store leftovers in an airtight container in the refrigerator. The salad will keep well for up to two days but is best eaten fresh to maintain crunchy textures. Keep the dressing separate if you plan to store for longer and toss right before serving. Ingredient Substitutions: If you prefer a nut-free version, use sunflower seed butter instead of peanut butter. Swap chili crisp for a dash of sriracha or red pepper flakes if you like less oil in your heat component. Use regular white vinegar if you don’t have rice vinegar, although rice vinegar gives a milder, sweeter acidity.

Serving Suggestions

Serve this salad on its own or with a side of jasmine rice or sticky rice for a more filling meal. Pair with light steamed vegetables or a simple stir-fried dish to complement the fresh flavors. Garnish with fresh cilantro or chopped peanuts for extra texture and brightness.

Creative Twists

Thai salads are known for their balance of spicy, sweet, salty, and sour elements. This cucumber salad combines those principles with a protein boost to make it a meal in its own right. Peanut sauces and chili crisp are staples in many Thai-inspired dishes, reflecting the country’s love for complex and layered flavors. In warmer months enjoy this salad cold straight from the fridge for maximum refreshment. During cooler times consider warming the shredded chicken slightly before tossing to soften the contrast in temperature. Add thinly sliced fresh herbs like mint or basil to adapt the salad and add seasonal aromatics.

This salad makes an ideal light meal that can be customized easily while keeping bold, balanced flavors in every bite.

Common Questions About This Recipe

→ What type of cucumber works best for this salad?

English cucumbers are preferred for their thin skin and fewer seeds, which ensure a crisp texture and reduce excess moisture.

→ Can I substitute the chicken with another protein?

Yes, shredded turkey or tofu can be good alternatives that complement the flavors and textures well.

→ How do I prevent the cucumbers from becoming soggy?

Slicing them thin and rolling in paper towels to remove moisture helps keep the salad crisp longer.

→ What is the role of peanut butter in the dressing?

It adds creaminess and a subtle nutty flavor that balances the tangy lime and heat from chili crisp.

→ Is this salad best served immediately or chilled?

It tastes best chilled to allow flavors to meld and to keep the cucumbers crisp.

→ Can I adjust the spice level in this dish?

Yes, reduce or omit chili crisp to lower the heat according to your preference.