Thai Cucumber Salad Chicken (Print Version)
Refreshing Thai-inspired cucumber and chicken salad with crunchy peanuts and chili crisp.
# Ingredients:
→ Salad Base
01 -
1.5 cups shredded cooked chicken breast
02 -
2 English cucumbers
03 -
3 green onions, sliced (white and green parts)
04 -
1 tablespoon chili crisp, for garnish
05 -
2 teaspoons toasted sesame seeds, for garnish
→ Peanut Dressing
06 -
1/4 cup crunchy peanut butter
07 -
1 tablespoon fresh lime juice
08 -
1 tablespoon rice vinegar
09 -
1 tablespoon low-sodium soy sauce or tamari
10 -
1 tablespoon honey
11 -
2 teaspoons toasted sesame oil
12 -
1 tablespoon chili crisp
13 -
1 clove garlic, minced
14 -
1-2 tablespoons water or unsweetened coconut milk, as needed
# Steps:
01 -
Using a mandolin or sharp knife, slice cucumbers into thin, even rounds. Lay in a single layer between paper towels. Roll up and set aside for several minutes to wick away excess moisture.
02 -
In a large mixing bowl, whisk together crunchy peanut butter, lime juice, rice vinegar, soy sauce or tamari, honey, sesame oil, chili crisp, and minced garlic. Gradually stir in water or coconut milk until smooth and pourable.
03 -
Add drained cucumber slices, shredded chicken, and sliced green onions to the bowl. Toss with peanut dressing until evenly coated.
04 -
Transfer salad to a serving platter. Garnish with extra green onions, toasted sesame seeds, and additional chili crisp to taste.
# Notes:
01 -
To prevent sogginess, ensure cucumbers are well-drained before tossing with the dressing.