Thai Cucumber Salad with Chicken

Name: Thai Cucumber Salad with Chicken
Prep time: 15 min
Total time: 15 min
Ingredients: 1.5 cups shredded cooked chicken; 2 English cucumbers (thinly sliced); 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 to 2 tablespoons water or coconut milk (as needed); 2 teaspoons toasted sesame seeds

By Tyla | Last modified on Mar 8, 2026

Featured in: Lunch

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Experience the perfect harmony of creamy, spicy, and fresh flavors in this Thai Cucumber Salad with Chicken. The crunchy English cucumbers pair beautifully with tender shredded chicken, all tossed in a luscious peanut dressing that has just the right amount of heat from chili crisp. It’s a refreshing and satisfying dish made for warm afternoons or light dinners.

This salad balances textures and tastes effortlessly — crisp veggies, rich peanut butter, zesty lime, and a touch of sweetness. Ready in only 15 minutes, it’s a flavorful, healthy option that’s versatile enough for lunch, side, or snack.

Why You’ll Love This Recipe

Quick and easy to prepare, perfect for busy days.
Refreshing cucumber contrasts creamy and spicy peanut dressing.
Customizable with chicken for protein or vegetarian by omitting meat.

Ingredients

Shredded chicken: 1.5 cups of juicy cooked chicken shredded finely to add protein and heartiness.
English cucumbers: 2 large cucumbers sliced thinly for crisp texture and cooling flavor.
Green onions: 3 green onions including white and green parts, thinly sliced to add mild, fresh onion taste.
Crunchy peanut butter: 1/4 cup rich peanut butter with texture that builds the creamy base of the dressing.
Fresh lime juice: 1 tablespoon freshly squeezed lime juice to bring bright acidity and tang.
Rice vinegar: 1 tablespoon mild, slightly sweet vinegar balances the flavors.
Low-sodium soy sauce or tamari: 1 tablespoon provides umami and saltiness without overpowering.
Honey: 1 tablespoon natural sweetener adding gentle sweetness to the dressing.
Toasted sesame oil: 2 teaspoons nutty oil that enhances the Thai flavor profile.
Chili crisp: 1 tablespoon spicy chili crisp adds a delicious heat and crunch finishing touch.
Garlic: 1 clove minced fresh garlic offers aromatic sharpness to deepen the dressing.
Water or coconut milk: 1–2 tablespoons to thin the dressing for perfect coating consistency.
Toasted sesame seeds: 2 teaspoons sprinkled for added texture and flavor garnish.

Instructions

Slice cucumbers thinly and remove excess moisture: Using a mandolin or sharp knife, slice the cucumbers into uniform thin rounds for even texture. Lay the slices between paper towels, roll them up gently, and let sit for a few minutes to absorb excess water. This step ensures your salad stays crisp and not watery when dressed.
Prepare the creamy peanut dressing: In a large mixing bowl, whisk together peanut butter, fresh lime juice, rice vinegar, soy sauce or tamari, honey, toasted sesame oil, chili crisp, and minced garlic until smooth and creamy. Gradually add water or coconut milk one tablespoon at a time until you reach a pourable but thick consistency that will cling to the salad ingredients.
Toss cucumbers, chicken, and green onions in dressing: Add the drained cucumber slices, shredded chicken, and sliced green onions into the bowl with the peanut dressing. Toss well to ensure every piece is evenly coated, combining fresh, savory, and spicy elements harmoniously.
Garnish and serve immediately or chilled: Top the salad with additional green onions, toasted sesame seeds, and drizzles of chili crisp for extra flavor and texture. Serve immediately for the freshest crunch or chill briefly to meld the flavors beautifully together.

You Must Know

You can omit the chicken and add more cucumbers for a vegetarian or side salad version.
If allergic to peanuts, substitute peanut butter with sunflower seed butter without compromising creaminess.
Stored in an airtight container, this salad lasts up to 3 days in the fridge; drain any liquid before serving.

Storage Tips

Keep the salad in a sealed container in the refrigerator for up to three days. Expect some liquid to accumulate from cucumber moisture; simply drain before serving and re-toss for best results.

Serving Suggestions

This salad pairs wonderfully with steamed jasmine rice or garlic fried rice for a complete meal. It also complements grilled meats or tofu, making it a versatile side dish for various cuisines.

Professional Tips

Use a mandolin for uniform cucumber slices to help the dressing coat evenly and improve presentation.
Adjust chili crisp quantity to control heat intensity according to preference.
For deeper flavor, prepare the dressing several hours in advance and refrigerate to allow the ingredients to meld.

FAQs

Can I make this salad vegan?: Yes, omit the chicken and substitute honey with maple syrup or agave to keep the salad vegan while maintaining sweetness.
What if I don’t have chili crisp?: You can use sriracha or chili garlic sauce as an alternative. Just add gradually to adjust the heat level.
How do I prevent the salad from becoming soggy?: Drain excess cucumber moisture thoroughly using paper towels before mixing with dressing. Store separately or consume within 24 hours for best texture.
Can I use different cucumbers?: English cucumbers work best because they have fewer seeds and thinner skin, but Persian cucumbers can be substituted if needed.
Is this salad good for meal prep?: Yes, it makes a great quick lunch option. Keep dressing separate until ready to eat if prepping more than a day ahead.