Dessert

Thai Cucumber Salad with Chicken Recipe

Name: Thai Cucumber Salad with Chicken Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
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

Bynova cole January 19, 2026January 19, 2026

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Introduction

This Thai Cucumber Salad with Chicken is a refreshing and flavorful dish perfect for warm days or as a light meal. Crisp cucumbers and tender chicken are tossed in a creamy peanut dressing with a hint of heat, making each bite delightful and satisfying.

This close-up image shows a dish with thin round slices of cucumber scattered throughout, their green edges and pale centers visible. Mixed in are pieces of shredded chicken coated in a creamy, orange-colored sauce. The dish is topped with dark reddish-brown chili oil containing small bits of chili and seeds, adding a shiny texture. Bright green chopped spring onions are sprinkled across, along with small white sesame seeds giving a slight crunch contrast. All the ingredients sit together closely, coated in glossy sauce and chili oil, creating a mix of smooth, crunchy, and oily textures on a white plate. The photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 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.
Step 2: In a large bowl, add all the peanut sauce ingredients: peanut butter, lime juice, rice vinegar, soy sauce, honey, toasted sesame oil, chili crisp, and minced garlic. Whisk together until smooth. Add the sliced cucumbers, shredded chicken, and green onions. Toss to coat everything evenly in the sauce.
Step 3: Garnish the salad with additional green onions, toasted sesame seeds, and drizzles of chili crisp before serving.

Tips & Variations

For extra creaminess, add a splash of coconut milk to the dressing.
If you prefer a milder heat, reduce or omit the chili crisp.
Use grilled chicken for a smoky flavor.
Substitute crunchy peanut butter with smooth if desired.
Serve over a bed of mixed greens for a more filling salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because of the cucumbers, the salad is best eaten fresh but can be gently tossed again before serving to redistribute the sauce. Reheating is not recommended.