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Creamy Thai Peanut Cucumber Chicken Salad

A refreshing, high-protein salad featuring crisp cucumbers and shredded chicken coated in a rich, spicy, glossy Thai-inspired peanut sauce, topped with chili crisp and sesame seeds.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian Fusion, Thai Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large English cucumbers thinly sliced
  • 2 cups cooked chicken breast shredded
  • 0.5 tsp salt for sweating cucumbers
Thai Peanut Dressing
  • 0.33 cup creamy peanut butter
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey optional
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1-2 tbsp warm water to thin dressing
Garnishes
  • 1-2 tbsp chili crisp or chili oil to taste
  • 2 green onions thinly sliced
  • 1 tbsp toasted sesame seeds

Equipment

  • Large mixing bowl
  • Small whisking bowl
  • Colander
  • Chef's Knife

Method
 

  1. Slice cucumbers thinly. Toss with salt in a colander and let sit for 15-20 minutes to draw out excess moisture.
  2. Squeeze the cucumbers gently to remove water, then pat completely dry with paper towels.
  3. In a large mixing bowl, combine the dried cucumbers and the shredded cooked chicken.
  4. In a separate small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger. Add warm water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency.
  5. Pour the peanut dressing over the chicken and cucumbers. Toss thoroughly to coat everything evenly.
  6. Garnish generously with chili crisp, sliced green onions, and sesame seeds. Serve immediately or chill for 30 minutes.

Notes

Do not skip sweating the cucumbers, or the salad will become watery. Store dressing and salad components separately for the best meal prep results.