Thai Cucumber Salad with Chicken

If you’re craving something fresh, vibrant, and packed with flavor, this Thai Cucumber Salad with Chicken is exactly what you need. Think crisp cucumbers, tender shredded chicken, and a creamy, nutty peanut dressing that has just the right balance of sweet, salty, and tangy. Every bite is refreshing, satisfying, and full of bold flavors that make you feel like you’re enjoying a restaurant-quality meal at home.

Perfect for lunch, a light dinner, or a colorful side dish, this salad is quick, healthy, and versatile. Trust me—you’re going to love how easy it is to whip up, and how addictive the flavors are. Bonus: it’s one of those dishes that’s as beautiful as it is delicious, so it’s perfect for serving at casual gatherings or meal prepping for the week.

Recipe Origin:

This salad takes inspiration from classic Thai flavors—crunchy vegetables, tender chicken, and a peanut-based dressing that hits all the taste notes: sweet, salty, tangy, and spicy. It’s a refreshing and lighter take on Thai-style salads, perfect for warm weather or anytime you want a meal that’s satisfying without feeling heavy.

Kitchen Tools You’ll Need:

• Knife and cutting board
• Mixing bowls
• Whisk or fork for dressing
• Measuring spoons and cups
• Vegetable peeler (optional)
• Salad tongs or serving spoons

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Why You’ll Love Thai Cucumber Salad with Chicken

This salad is a game-changer for anyone looking for a meal that’s quick, fresh, and bursting with flavor:

Versatile: Serve as a light main, a side for grilled dishes, or a meal prep option for lunches during the week.

Healthy & Fresh: Packed with crisp cucumbers, lean chicken, and flavorful peanut dressing without being heavy or greasy.

Quick and Easy: Minimal prep and no cooking beyond shredding pre-cooked chicken, so it comes together in minutes.

Customizable: Adjust the spice with chili crisp, swap peanut butter for almond butter, or add shredded carrots or bell peppers for more crunch.

Crowd-Pleasing: Adults and kids alike love the sweet-savory dressing and crisp veggies—it’s refreshing and addictive at the same time.

Chef’s Pro Tips for Perfect Results:

• Use English cucumbers for minimal seeds and extra crunch.
• Shred chicken evenly so every bite has a balance of chicken and veggies.
• Adjust the consistency of the dressing with water or coconut milk to make it creamy but pourable.
• Toast sesame seeds before adding for maximum flavor.
• Let the salad sit for a few minutes after tossing to allow flavors to meld.

Ingredients in Thai Cucumber Salad with Chicken

Here’s what makes this salad so vibrant and delicious:

Shredded Chicken: Provides protein and makes the salad hearty enough to enjoy as a main dish.

English Cucumbers: Crisp and refreshing, adding a hydrating crunch to every bite.

Green Onions: Both green and white parts add a fresh, mild onion flavor that complements the dressing.

Toppings: Chili crisp and toasted sesame seeds give a pop of heat, texture, and nutty aroma.

Peanut Dressing: Combines crunchy peanut butter, fresh lime juice, rice vinegar, soy sauce, honey, toasted sesame oil, garlic, chili crisp, and optional water or coconut milk. Creamy, nutty, and slightly spicy—this dressing ties the salad together perfectly.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s bring this salad to life:

Prepare the Vegetables: Slice the cucumbers thinly and chop green onions into rounds. This creates a crisp, fresh base for the salad.

Shred the Chicken: Use cooked chicken breasts or rotisserie chicken, shredded into bite-sized pieces. This adds protein and texture without extra cooking.

Make the Peanut Dressing: In a bowl, whisk together peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, chili crisp, minced garlic, and a bit of water or coconut milk until smooth. Taste and adjust seasoning as needed.

Assemble the Salad: In a large mixing bowl, combine cucumbers, green onions, and shredded chicken. Pour the peanut dressing over the top and toss until everything is evenly coated.

Add Toppings: Sprinkle toasted sesame seeds and a drizzle of chili crisp for added crunch and heat.

Serve and Enjoy: Serve immediately for maximum freshness, or chill in the fridge for 15–20 minutes to let flavors meld.

Nutrition Facts

Servings: 4
Calories per serving: 320
Preparation Time
Prep Time: 15 minutes
Cook Time: 0 minutes (if using pre-cooked chicken)
Total Time: 15 minutes

How to Serve Thai Cucumber Salad with Chicken

Fresh Sides: Serve alongside steamed rice, quinoa, or noodles for a complete meal.

Protein Boost: Top with additional shredded chicken, shrimp, or tofu for extra protein.

As a Side: Pairs wonderfully with grilled meats, seafood, or skewers for a light, refreshing accompaniment.

Presentation Tips: Serve in a shallow bowl, garnish with extra sesame seeds and a drizzle of chili crisp for a colorful and visually appealing dish.

Make-Ahead and Storage Tips

This salad can be made ahead, but dress it just before serving to maintain crispness. Store components separately: cucumbers, chicken, and dressing in airtight containers in the fridge for up to 2 days. Toss together before serving for maximum freshness.

Variations to Try

• Extra Veggies: Add shredded carrots, bell peppers, or snap peas for crunch.
• Nut-Free: Substitute sunflower seed butter for peanut butter to make it allergy-friendly.
• Spicy Kick: Increase chili crisp or add fresh sliced chilies.
• Creamier Dressing: Use more coconut milk for a richer, creamier texture.

Additional Tips

• Prep Ahead: Slice cucumbers and chop onions ahead of time for quicker assembly.
• Balance Flavors: Taste the dressing and adjust lime juice, honey, or soy sauce as needed.
• Serve Cold: Best enjoyed chilled or at room temperature for maximum refreshment.
• Double the Recipe: Works well for meal prep or feeding a crowd.

FAQ Section

Q1: Can I use regular cucumbers instead of English cucumbers?
A1: Yes, just remove seeds if you prefer less watery salad.

Q2: Can I use leftover cooked chicken?
A2: Absolutely! Rotisserie chicken or pre-cooked chicken works perfectly.

Q3: How do I store leftovers?
A3: Keep components separate in the fridge for up to 2 days; toss together before serving.

Q4: Can I make it vegetarian?
A4: Yes! Use tofu, tempeh, or extra vegetables instead of chicken.

Q5: Can I make the dressing ahead of time?
A5: Yes! Store in an airtight container in the fridge for up to 3 days.

Q6: Can I use smooth peanut butter instead of crunchy?
A6: Yes! Both work—crunchy adds extra texture.

Q7: Can I add noodles to make it more filling?
A7: Absolutely! Rice noodles or soba noodles turn this into a hearty salad meal.

Q8: Can I substitute coconut milk with water?
A8: Yes, just adjust to get your desired dressing consistency.

Q9: How spicy is this salad?
A9: Mild by default, but adjust chili crisp to taste for more heat.

Q10: Can I serve this warm?
A10: It’s best chilled or at room temperature, but you can serve the chicken warm if preferred.

Conclusion

This Thai Cucumber Salad with Chicken is fresh, vibrant, and full of bold flavors. Crisp cucumbers, tender shredded chicken, and a creamy peanut dressing make it a perfect balance of sweet, salty, tangy, and slightly spicy. Quick to assemble, customizable, and visually stunning, it’s a salad that’s as satisfying as it is delicious.

Whether you’re looking for a light lunch, a refreshing dinner, or a colorful side dish, this salad is sure to impress. Every bite delivers that perfect Thai-inspired flavor combination, making it one of those dishes you’ll want to make again and again.

Thai Cucumber Salad with Chicken

Watch how to prepare this refreshing Thai-inspired salad: