Thai Cucumber Salad with Chicken
This creamy Thai cucumber salad features shredded chicken and a zesty peanut dressing, perfectly balanced with chili crisp and toasted sesame seeds for a refreshing, flavorful dish.
Equipment
- 1 mandoline or sharp kitchen knife for slicing cucumbers thinly
- 1 large mixing bowl to combine ingredients
- 1 whisk to mix dressing
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
Instructions
- Slice the cucumbers thinly using a mandoline or sharp knife, then layer between paper towels and roll to remove excess moisture.
- In a large bowl, whisk together peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, chili crisp, garlic, and sesame seeds until smooth.
- Add the sliced cucumbers, shredded chicken, and green onions to the bowl, tossing to coat evenly in the dressing.
- Garnish with additional green onions, toasted sesame seeds, and drizzles of chili crisp before serving.
Notes
- Omit chicken to serve as a refreshing vegetarian side dish.
- Substitute peanut butter with sunflower butter for peanut allergies.
- Store in an airtight container in the fridge up to three days; drain any liquid before serving.