Description
A crisp and refreshing Thai-inspired cucumber salad tossed with tender shredded chicken and a creamy, tangy peanut dressing. Finished with chili crisp and sesame seeds for bold flavor in every bite.
Ingredients
1.5 cups shredded chicken
2 English cucumbers, thinly sliced
3 green onions, sliced
Chili crisp, for topping
Toasted sesame seeds, for topping
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 into very thin rounds using a mandolin or sharp knife. Lay them between paper towels and let rest for a few minutes to absorb excess moisture.
- In a large bowl, whisk together peanut butter, lime juice, rice vinegar, soy sauce or tamari, honey, sesame oil, chili crisp, garlic, water or coconut milk, and toasted sesame seeds until smooth and creamy.
- Add cucumbers, shredded chicken, and green onions to the bowl. Toss well to coat evenly with the dressing.
- Garnish with additional green onions, sesame seeds, and a drizzle of chili crisp. Serve immediately or chill before serving.
Notes
Use rotisserie chicken for a quicker preparation.
Swap chicken with turkey for a similar flavor.
Add chopped peanuts or shredded carrots for extra crunch.
Adjust spice level by increasing or reducing chili crisp.
Use tamari for a gluten-free option.
Coconut milk adds a richer, slightly tropical flavor.
Best enjoyed fresh, but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 283 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
