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–+ servings

Thai Cucumber Salad with Chicken

A refreshing and flavorful dish, Thai Cucumber Salad with Chicken is a perfect balance of tangy, sweet, and savory flavors, complemented by the crunch of fresh vegetables. Here's how to make it:
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Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients
  

  • 2 large cucumbers thinly sliced (English cucumbers preferred
  • 2 medium carrots julienned
  • 1/2 red onion thinly sliced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup fresh cilantro roughly chopped
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup roasted peanuts or cashews roughly chopped (optional for topping
  • 2 cups cooked chicken breast shredded or thinly sliced
  • 1/4 cup rice vinegar
  • 2 tbsp fish sauce or soy sauce for a vegetarian option
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp sugar or honey
  • 1 clove garlic minced
  • 1 tsp sesame oil
  • 1/4 tsp red chili flakes adjust to taste

Instructions
 

  • Prepare the DressingIn a small bowl, whisk together rice vinegar, fish sauce, lime juice, sugar, minced garlic, sesame oil, and red chili flakes. Adjust sweetness, saltiness, or tanginess as desired. Set aside.
  • Assemble the SaladIn a large mixing bowl, combine the sliced cucumbers, carrots, red onion, cherry tomatoes, cilantro, and mint. Add the shredded or sliced chicken on top.
  • Toss with DressingPour the dressing over the salad ingredients and toss gently to coat everything evenly. Allow it to sit for 10-15 minutes to let the flavors meld.
  • Top and ServeTransfer the salad to a serving dish. Garnish with chopped roasted peanuts or cashews if desired. Serve chilled or at room temperature.
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