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A vibrant and refreshing Thai Cucumber Salad with Chicken served in a bowl, garnished with peanuts and fresh herbs.

Thai Cucumber Salad with Chicken

A light, vibrant, and flavor-packed salad featuring crisp cucumbers, tender chicken, and a luscious peanut dressing. Quick, easy, and perfect for a refreshing lunch or light dinner in just 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Lunch, Main Course, Salad
Cuisine: Asian, Thai
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups shredded chicken
  • 2 english cucumbers
  • 3 green onions (sliced 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)
  • 2 teaspoons toasted sesame seeds

Equipment

  • large mixing bowl
  • whisk
  • Cutting Board
  • Sharp knife or mandoline slicer
  • Paper towels

Method
 

  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. Add the cucumbers, chicken, and green onions, and toss to coat in the sauce until they are well-coated. Garnish with green onions, sesame seeds, and drizzles of chili crisp.

Nutrition

Calories: 520kcalCarbohydrates: 26gProtein: 38gFat: 29gSaturated Fat: 5gCholesterol: 85mgSodium: 650mgPotassium: 410mgFiber: 5gSugar: 13gVitamin A: 150IUVitamin C: 10mgCalcium: 45mgIron: 2.5mg

Notes

Pro-Tip: Don't skip drying the cucumbers! This step is crucial for preventing a soggy salad and keeping the cucumbers crisp.
Make-Ahead: You can prepare the peanut dressing and cook/shred the chicken up to 2 days in advance. Store them separately in the fridge and combine just before serving for the best texture.
Storage: This salad is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days, though the cucumbers will soften.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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