Thai Chicken Cucumber Salad Recipe

Ingredients

Salad

• 1.5 cups shredded chicken
• 2 english cucumbers
• 3 green onions, sliced green and white parts
• toppings: chili crisp, toasted sesame seeds

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

Instructions

1. 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.
2. In a large bowl, add all the peanut sauce ingredients together. Whisk until smooth and well combined, adjusting consistency with water or coconut milk if needed.
3. Add the cucumbers, shredded chicken, and sliced green onions to the bowl with the peanut dressing. Toss thoroughly to coat all ingredients evenly in the sauce.
4. Garnish the salad with additional green onions, toasted sesame seeds, and drizzles of chili crisp before serving.

Notes

• For a meat-free version or a side dish, omit the chicken and add 1.5 cups additional cucumbers.
• If allergic to peanuts, substitute peanut butter with sunflower butter.
• Store the salad in an airtight container in the fridge for up to three days. Water may accumulate at the bottom from the cucumbers; simply pour it off before tossing and serving again.