Description
A refreshing Thai cucumber salad with tender shredded chicken tossed in a creamy, tangy peanut dressing, topped with chili crisp and toasted sesame seeds for a delightful crunch and flavor.
Ingredients
Scale
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
- Slice 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.
- Prepare Dressing: 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.
- Toss Salad: 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.
- Garnish and Serve: 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.
