Description
A fresh and vibrant Thai Cucumber Salad with shredded chicken, tossed in a creamy peanut dressing with a hint of lime and sesame, garnished with chili crisp and toasted sesame seeds. This quick and easy salad is perfect for a light lunch or a flavorful side dish.
Ingredients
Scale
Salad
- 1.5 cups shredded chicken
- 2 english cucumbers
- 3 green onions, sliced green and white parts
Peanut Dressing
- 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
Toppings
- Chili crisp
- Toasted sesame seeds
Instructions
- Prep 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 to remove excess moisture for a few minutes.
- Make peanut dressing: In a large bowl, add all the peanut sauce ingredients including the peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, chili crisp, minced garlic, and toasted sesame seeds. Whisk together until smooth. If the dressing is too thick, add 1-2 tablespoons of water or coconut milk to reach desired consistency.
- Toss salad: Add the cucumbers, shredded chicken, and sliced green onions to the peanut dressing. Toss everything together until the ingredients are well coated with the sauce.
- Garnish and serve: Garnish the salad with additional green onions, toasted sesame seeds, and drizzles of chili crisp for extra flavor and a touch of heat before serving.
Notes
- For a meat-free or side dish option, omit the chicken and add 1.5 cups of additional cucumbers.
- If allergic to peanuts, substitute peanut butter with sunflower butter.
- Store leftover salad in an airtight container in the refrigerator for up to three days. Water may collect at the bottom due to cucumbers; pour off excess water and toss again before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg
