Description
A refreshing and savory salad featuring cool cucumbers, tender chicken, and a creamy Thai peanut sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 English cucumbers
- 1/2 cup crunchy peanut butter
- 2 tablespoons chili crisp
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 cup water or coconut milk
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Thinly slice cucumbers and place in a large bowl.
- In a separate bowl, whisk peanut butter, chili crisp, lime juice, honey, soy sauce, rice vinegar, sesame oil, garlic, and water or coconut milk until creamy.
- Add shredded chicken to the cucumbers.
- Pour the peanut dressing over everything.
- Toss gently until evenly coated.
- Finish with sliced green onions and sesame seeds.
Notes
- For a spicier kick, add more chili crisp to taste.
- This salad can be served chilled or at room temperature.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg