Thai Cucumber Salad Chicken (Recipe for Printing)
Perfect for spring and summer, this Thai-inspired cucumber salad with shredded chicken combines crunchy, tangy, and savory flavors with peanut butter and chili crisp. Save & click.
# What You Need:
→ Salad Base
01 -
5 cups shredded cooked chicken
02 -
2 English cucumbers, thinly sliced
03 -
3 green onions, sliced (white and green parts)
→ Dressing
04 -
1/4 cup crunchy peanut butter
05 -
1 tablespoon fresh lime juice
06 -
1 tablespoon rice vinegar
07 -
1 tablespoon low-sodium soy sauce or tamari
08 -
1 tablespoon honey
09 -
2 teaspoons toasted sesame oil
10 -
1 tablespoon chili crisp
11 -
1 clove garlic, minced
12 -
1-2 tablespoons water or coconut milk, as needed
→ Garnish
13 -
2 teaspoons toasted sesame seeds
# How to Make It:
01 -
Thinly slice cucumbers using a mandolin or sharp knife. Arrange the slices in a single layer between paper towels, roll up, and let sit to absorb excess moisture.
02 -
Transfer shredded chicken, prepared cucumber slices, and green onions to a large mixing bowl.
03 -
In a bowl, whisk together peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, chili crisp, and minced garlic. Add water or coconut milk one tablespoon at a time until the dressing reaches a pourable consistency.
04 -
Drizzle the dressing over the salad mixture and toss until fully coated. Sprinkle with toasted sesame seeds before serving.
# Extra Tips:
01 -
Patting cucumber slices dry prevents the salad from becoming watery and keeps the flavors bold.