Thai Cucumber Salad with Chicken

You know those meals that feel fancy but take, like, 15 minutes? This Thai cucumber salad with chicken does that trick every single time. I first made it after a hot day when I refused to turn on the oven, and it became an instant go-to. It blends crunchy cucumber, shredded chicken, and a creamy, tangy peanut dressing that somehow tastes like a vacation in a bowl. Want an easy weeknight winner that won’t make you sweat? Read on.

FYI, if you love chicken dishes with a rich sauce, I recently compared similar flavor profiles in my favorite chicken korma with coconut milk, which surprisingly pairs well with lighter salads like this one.

Why You’ll Love This Recipe

• Super quick: You can toss this together in under 20 minutes if your chicken’s already cooked.
• Balanced flavors: Sweet, salty, sour, and a touch of heat—all in one spoonful.
• Textural joy: Crunchy cucumbers plus tender shredded chicken give you contrast in every bite.
• Meal-flexible: Serve it as a main, a side, or even a topping for rice bowls or noodles.
• Kid-friendly (usually): You can dial back the chili and still keep the flavor.

Ingredients You’ll Need

• 1.5 cups shredded chicken (rotisserie works great)
• 2 English cucumbers (thinly sliced)
• 3 green onions (slice green and white parts separately)
• Toppings: chili crisp, toasted sesame seeds
• 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 (yes, double sesame = double yum)

How to Make (Step-by-Step)

Method (didactic)

Use a mandolin or a sharp kitchen knife to slice the cucumbers into uniform, thin slices.

• Lay the slices in a single layer between paper towels, roll them up, and set aside to remove excess moisture for a few minutes. This keeps the salad crisp and prevents a watery dressing.

In a large bowl, add all the peanut sauce ingredients: peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, chili crisp, garlic, and water or coconut milk if it feels too thick.

• Whisk together until smooth. Taste and tweak—add a splash more lime for brightness, or a pinch more honey if you want it milder.

Add the cucumbers, shredded chicken, and green onions to the bowl, and toss to coat until they are well-coated.

• Toss gently so the cucumbers don’t bruise. You want everything glossy with sauce, not soggy.

Garnish with the green parts of the green onions, toasted sesame seeds, and extra drizzles of chili crisp for those who like a wake-up call. Serve immediately.

I promise it tastes better than it sounds when written as a checklist. Ever wonder why peanut sauce and cucumber work so well together? The creamy, salty peanuts balance the cucumber’s high water content and mild bitterness. Magic.

Pro Tips for the Best Results

• Dry the cucumbers well. I repeat: blot, blot, blot. This prevents a watered-down dressing.
• Use crunchy peanut butter for texture. Smooth works fine, but crunchy gives tiny surprises.
• Rotisserie chicken saves lives. It shaves prep time and adds juicy flavor.
• Adjust heat at the end. Add chili crisp sparingly—you can always add more, but you can’t un-spice.
• Make it ahead (sort of). Mix the sauce separately and toss with cucumbers and chicken just before serving to keep the cucumbers crisp.
• Want it creamier? Swap part of the water for full-fat coconut milk. Yes, please.
• Serve cold, not frozen. Chill in the fridge for 10–15 minutes if you like it cooler, but don’t let it sit overnight with the dressing or the cucumbers will sulk.

Fun Variations & Topping Ideas

Variations

• Add sweet corn for a summer twist—fresh or roasted.
• Crumble in cooked sausage for a meaty, smoky note (weird but good).
• Use this salad as a base for a loaded potato soup—yes, really. Spoon the salad over a warm potato and broth for a playful mash-up.

Toppings

• Bacon (because bacon improves opinions)
• Cheddar cheese (surprising but tasty)
• More green onions for freshness
• A dollop of sour cream if you like tang and chill

I like mixing textures—crunchy, creamy, salty—so I often top mine with chili crisp and extra sesame. You could also throw in chopped cilantro if you’re into that bright herb vibe.

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 3 days. The cucumbers will soften, so expect less crunch after the first day.
• If you plan to meal-prep, store the dressing separately and combine before eating for the best texture.
• Don’t microwave this one. If you want it warm, gently heat the chicken separately and toss it with the chilled cucumbers and sauce just before serving. That way, you keep the crunch and get the warm-cold contrast.

Short, sweet, and practical—no drama.

Frequently Asked Questions (FAQ)

Can I use regular cucumbers instead of English cucumbers?

Yes. Slice them thinner and peel the wax off if they feel waxy. English cucumbers stay crisper and have fewer seeds, so they work best, but regular ones do just fine.

Is there a nut-free option for the peanut butter?

Absolutely. Use sunflower seed butter or tahini to keep the creamy texture and a slightly different but delicious flavor.

Can I make this vegan?

Yes. Swap the chicken for baked tofu, tempeh, or chickpeas and use tamari instead of fish-based soy alternatives. The peanut sauce carries the dish, so the protein swap keeps it satisfying.

How spicy is this salad?

The spice level depends on how much chili crisp you use. Start with a half tablespoon and adjust. You control the burn, I won’t judge.

Will the dressing separate if I store it?

It might. Just whisk or shake before use and it’ll come back together. That’s normal.

Conclusion

This Thai cucumber salad with chicken gives you speed, flavor balance, and texture in one simple dish. I use it when I want something bright and satisfying without fussing over the stove, and I bet you’ll reach for it on busy weeknights too. If you want a reference version or another take on this idea, check this well-crafted Thai Cucumber Salad with Chicken – Bad Batch Baking for additional inspiration. IMO, leave a comment and a rating if you try it—seriously, I love hearing which tweaks worked for you. 🙂