Description
A refreshing, high-protein meal hitting every flavor note salty, sweet, tangy, and spicy. Crisp English cucumbers meet tender shredded chicken in a rich, velvety peanut dressing. The ‘paper towel roll-up’ method ensures the sauce stays thick and bold.
Ingredients
The Salad Base
- 1.5 cups shredded chicken
- 2 English cucumbers, paper-thin slices
- 3 green onions, sliced
- Garnish: Chili crisp, toasted sesame seeds
The Thai Peanut Dressing
- 1/4 cup crunchy peanut butter, 1 tbsp lime juice, 1 tbsp rice vinegar
- 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp chili crisp
- 2 tsp sesame oil, 1 clove garlic, 2 tsp sesame seeds
Instructions
1. Prep: Slice cucumbers thin. Lay between paper towels and roll up tightly for 5 mins to remove excess water.
2. Dressing: Whisk peanut butter, lime, vinegar, soy sauce, honey, sesame oil, chili crisp, and garlic. Thin with water/coconut milk if needed.
3. Toss: Mix dried cucumbers, chicken, and green onions with the dressing until coated.
4. Finish: Top with extra chili crisp and sesame seeds. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad / Main Course
- Method: No-Cook / Whisking
- Cuisine: Thai-Inspired Fusion
Nutrition
- Serving Size: 1 Bowl
- Calories: 340
- Sugar: 9g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 45mg
Keywords: thai peanut chicken salad, cucumber peanut salad, chili crisp chicken salad, low carb thai recipes, shredded chicken cucumber salad, crunchy peanut butter dressing, easy high protein salad