This refreshing Thai-inspired salad combines cool, crisp cucumbers with tender shredded chicken and a creamy peanut dressing spiked with chili crisp. Brightened with lime and rice vinegar, it’s light yet satisfying, quick to prepare, and perfect as a main dish or side. Ready in about 15 minutes, this salad brings together crunch, creaminess, and just the right amount of heat.

Ingredients

Salad

• 1 1/2 cups shredded chicken (rotisserie or poached)
• 2 English cucumbers, thinly sliced
• 3 green onions, sliced (white and green parts)
• 1 Tablespoon chili crisp (plus more for drizzling)
• 1 Tablespoon toasted sesame seeds (for garnish)

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 clove garlic, minced
• 1 Tablespoon chili crisp
• 2 teaspoons toasted sesame seeds
• 1–2 Tablespoons water or coconut milk (to thin, if needed)

Preparation

1. Prep the cucumbers: Slice cucumbers thinly using a mandolin or sharp knife. Lay in a single layer between paper towels, roll up, and let sit about 10 minutes to remove excess moisture.
2. Make the dressing: In a large bowl, whisk together peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, garlic, chili crisp, and sesame seeds. Thin with water or coconut milk until smooth and pourable.
3. Assemble the salad: Add cucumbers, shredded chicken, and green onions to the bowl with dressing. Toss gently until evenly coated.
4. Garnish and serve: Top with extra chili crisp, sesame seeds, and green onions before serving.