Creamy Thai Peanut Cucumber Chicken Salad: A Symphony of Summer Flavors

This vibrant salad is where cool meets creamy, where textures dance, and flavors explode. Imagine juicy chicken mingling with crisp cucumbers, all bathed in a luscious Thai peanut dressing. It’s a picnic in a bowl, a lunchbox champion, and a dinner delight all rolled into one! Perfect for warm weather, this salad is light yet satisfying, packed with protein and bursting with freshness. Prepare to be transported to a tropical paradise with every single bite. This recipe will become your new go-to lunch or light dinner.

Effortlessly Delicious: This recipe is ready in under 30 minutes, perfect for busy weeknights or when you need a quick and healthy meal. It’s a simple salad but delivers a complex flavor profile.
A Celebration of Textures: The combination of crunchy cucumbers, tender chicken, and creamy peanut dressing provides a delightful textural experience that keeps you coming back for more. You won’t find a boring bite in this entire dish.
Customizable to Your Taste: Easily adapt the recipe by adding your favorite vegetables, adjusting the spice level, or swapping out ingredients to suit dietary preferences or what you have on hand. Feel free to make it your own!
Perfect for Meal Prep: Make a big batch on Sunday and enjoy healthy, flavorful lunches throughout the week. The chicken and dressing keep well separately, so you can toss it together right before serving for optimal freshness.

Ingredients

Cooked Chicken Breast: Use about 2 cups, diced or shredded. Pre-cooked rotisserie chicken is a great time-saver, or you can quickly poach or grill your own. Ensure the chicken is cooled before adding it to the salad.
English Cucumber: 1 large cucumber, thinly sliced. English cucumbers have fewer seeds and a thinner skin than other varieties, making them ideal for this salad. No need to peel them!
Red Bell Pepper: 1 medium bell pepper, finely diced. The bell pepper adds a sweet, crisp crunch and a vibrant pop of color. You can substitute with yellow or orange bell pepper if preferred.
Carrots: 1 cup shredded carrots. Adds sweetness, color, and a boost of Vitamin A. Purchase pre-shredded carrots for convenience or shred them yourself using a grater or food processor.
Green Onions: 2-3 green onions, thinly sliced. Green onions provide a mild, oniony flavor that complements the other ingredients. Be sure to slice both the white and green parts.
Fresh Cilantro: 1/4 cup chopped cilantro. Fresh cilantro adds a bright, herbaceous flavor that is essential to the Thai-inspired taste. If you dislike cilantro, you can substitute with fresh basil or parsley.
Dry Roasted Peanuts: 1/2 cup chopped peanuts. Peanuts provide a satisfying crunch and nutty flavor. Use unsalted peanuts to control the sodium level in the salad.
Creamy Peanut Butter: 1/2 cup smooth peanut butter. Use natural peanut butter with no added sugar or oil for the best flavor and texture. It also helps to keep the dressing healthy.
Rice Vinegar: 2 tablespoons rice vinegar. Adds a tangy flavor that balances the sweetness of the peanut butter and honey. You can also use apple cider vinegar.
Soy Sauce (Low Sodium): 2 tablespoons low sodium soy sauce. Provides a savory, umami flavor. Using low sodium soy sauce helps to control the overall salt content of the dressing.
Honey: 1 tablespoon honey. Adds a touch of sweetness and helps to balance the flavors. Maple syrup or agave nectar can be used as a substitute.
Sesame Oil: 1 teaspoon sesame oil. Adds a nutty, aromatic flavor that is characteristic of Asian cuisine. A little goes a long way, so don’t overdo it!
Garlic: 1 clove garlic, minced. Provides a pungent, savory flavor. Use fresh garlic for the best taste. You can substitute with 1/2 teaspoon of garlic powder if needed.
Ginger: 1 teaspoon fresh ginger, grated. Adds a warm, spicy flavor. Fresh ginger is preferred, but you can substitute with 1/2 teaspoon of ground ginger.
Red Pepper Flakes: 1/4 teaspoon red pepper flakes (or more to taste). Adds a touch of heat. Adjust the amount according to your spice preference.
Lime Juice: 1 tablespoon fresh lime juice. Brightens the flavors and adds a zesty tang. Use fresh lime juice for the best taste.

Instructions

Step 1: Prepare the Peanut Dressing

In a medium bowl, whisk together the creamy peanut butter, rice vinegar, low sodium soy sauce, honey, sesame oil, minced garlic, grated ginger, red pepper flakes, and fresh lime juice. Stir until the dressing is smooth and creamy. If the dressing is too thick, add a tablespoon of water at a time until it reaches your desired consistency.

Step 2: Combine the Salad Ingredients

In a large bowl, combine the diced or shredded cooked chicken breast, thinly sliced English cucumber, finely diced red bell pepper, shredded carrots, thinly sliced green onions, and chopped fresh cilantro. Gently toss all the ingredients together to ensure they are evenly distributed.

Step 3: Dress the Salad

Pour the creamy Thai peanut dressing over the chicken and vegetable mixture. Gently toss the salad until all the ingredients are well coated with the dressing. Be careful not to overmix, as this can make the cucumbers soggy.

Step 4: Add the Peanuts

Sprinkle the chopped dry roasted peanuts over the salad. This will add a delightful crunch and nutty flavor. If you are preparing the salad ahead of time, you can add the peanuts just before serving to prevent them from becoming soggy.

Step 5: Chill and Serve

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This will also help to chill the salad, making it even more refreshing. Before serving, give the salad a gentle toss to redistribute the dressing.

Step 6: Final Touches

Serve the Creamy Thai Peanut Cucumber Chicken Salad chilled. Consider serving it over a bed of lettuce, or alongside brown rice or quinoa. Garnish with extra chopped peanuts, cilantro, and a wedge of lime, if desired. This salad is also delicious served in lettuce wraps for a light and refreshing meal.

The Secret to Perfecting This Dish

For optimal results and kitchen efficiency, start by cooking the chicken. While it cools, prep your vegetables. Next, whisk together the creamy peanut dressing. Finally, shred the chicken and combine all ingredients. This approach maximizes flavor and minimizes prep time, ensuring a balanced and delicious salad.

Add Your Personal Touch

Make this salad your own! Swap the chicken for tofu or shrimp. Add chopped bell peppers or shredded carrots for extra crunch. For a spicier kick, include a pinch of red pepper flakes or a dash of sriracha in the peanut dressing. Fresh cilantro or mint can also elevate the flavor profile.

Storing & Reheating for Best Quality

Store the Creamy Thai Peanut Cucumber Chicken Salad in an airtight container in the refrigerator for up to 3 days. Reheating is not recommended, as the cucumber may become soggy. It is best enjoyed cold or at room temperature to maintain its crisp texture and vibrant flavors.

Expert Advice

Use rotisserie chicken for a quick and easy shortcut.
Toast the peanuts for a deeper, richer flavor in the dressing.
Don’t overdress the salad; add dressing gradually to prevent sogginess.

My mom used to pack this salad for our picnics in the park. The refreshing cucumber and savory peanut sauce always made it a family favorite, even on the hottest days.

Conclusion for Creamy Thai Peanut Cucumber Chicken Salad

Creamy Thai Peanut Cucumber Chicken Salad offers a delightful blend of refreshing textures and savory flavors, making it a perfect choice for a light lunch, a potluck dish, or a quick weeknight dinner. The combination of juicy chicken, crisp cucumber, and a rich, nutty peanut dressing creates a satisfying and well-rounded meal. Remember to customize the recipe to your liking by adding extra vegetables or adjusting the spice level. Storing it properly and enjoying it cold will ensure the best possible taste and texture. With its simple preparation and crowd-pleasing appeal, this salad is sure to become a regular on your menu.

Creamy Thai Peanut Cucumber Chicken Salad