Description
This fresh, crunchy salad features shredded chicken and crisp cucumbers tossed in a creamy peanut dressing with bold flavors. It makes a quick, high-protein meal.
Ingredients
- 1 ½ cups cooked shredded chicken
- 2 large English cucumbers thinly sliced
- 3 green onions sliced
- ¼ cup peanut butter
- 1 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 tablespoon chili crisp
- 1 clove garlic minced
- 1 to 2 tablespoons water
- 2 teaspoons toasted sesame seeds
Instructions
- Slice cucumbers thinly using a sharp knife or mandolin. Lay slices between paper towels and let sit for 10 minutes to remove excess moisture.
- In a large bowl, whisk together peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, chili crisp, garlic, and water until smooth and creamy.
- Add the sliced cucumbers, shredded chicken, and green onions to the bowl.
- Toss everything together until evenly coated in the dressing.
- Sprinkle toasted sesame seeds over the top.
- Serve immediately or chill for 20 minutes for best flavor.
Notes
- Patting cucumbers dry prevents a watery salad and keeps the dressing creamy and well balanced.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: Thai