Thai Cucumber Salad with Chicken
Peanut butter and chili crisp meet chicken salad in this refreshing and creamy Thai Cucumber Salad with Chicken.
Servings: 4 servings
Ingredients
- 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
- 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.
- In a large bowl, add in all the peanut sauce ingredients. Whisk together until smooth. Add the cucumbers, chicken, and green onions, and toss to coat in the sauce until they are well-coated. Garnish with green onions, sesame seeds, and drizzles of chili crisp.
Notes
If you prefer a meat-free version or would like to serve this as a side dish, you can omit the chicken and add 1.5 cups of additional cucumbers.
Peanut allergy? Swap the peanut butter for sunflower butter.
Store it in an air tight container in the fridge for up to three days. It may still accumulate a small amount of water from the cucumbers at the bottom of the bowl. Simply pour that off before tossing the ingredients again and serving.