Ingredients
- Cooked Chicken Breast
- English Cucumber
- Red Bell Pepper
- Carrots
- Green Onions
- Fresh Cilantro
- Dry Roasted Peanuts
- Creamy Peanut Butter
- Rice Vinegar
- Soy Sauce (Low Sodium)
- Honey
- Sesame Oil
- Garlic
- Ginger
- Red Pepper Flakes
- Lime Juice
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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but remember the cucumbers will release moisture over time.
- This salad is best served chilled; reheating isn't recommended, but you can perk up day-old salad with a squeeze of fresh lime juice and a sprinkle of extra peanuts.
- Try serving this chicken salad as a filling for lettuce wraps for a light and refreshing lunch, or spooned over crispy wonton crackers as an appetizer.
- For a flavor boost, toast the chopped peanuts lightly in a dry skillet before adding them to the salad – just be sure to watch them closely to avoid burning!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American