Thai Chicken Cucumber Salad with Peanut Dressing Recipe

Ingredients

Salad 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

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.
2. In a large bowl, combine all the peanut sauce ingredients. Whisk together until smooth, adding water or coconut milk as needed to reach desired consistency.
3. Add the sliced cucumbers, shredded chicken, and green onions to the bowl with the dressing. Toss everything together until well-coated.
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 to serve as a side dish, omit the chicken and add an additional 1.5 cups of cucumbers.
• If allergic to peanuts, substitute peanut butter with sunflower butter for the dressing.
• Store salad in an airtight container in the fridge for up to three days. If water accumulates at the bottom, pour it off before tossing and serving again.