Description

This vibrant salad features tender shredded chicken and crisp cucumber slices, all coated in a rich, creamy Thai-inspired peanut dressing. The dressing offers a harmonious blend of savory, nutty, and tangy notes, with a subtle warmth from ginger and a hint of spice. Finished with fresh green onions and toasted sesame seeds, this dish provides a delightful contrast of textures and a refreshing yet satisfying flavor profile.

Ingredients

Scale

*For the Salad:*
2 cups cooked chicken breast, shredded
1 large English cucumber, thinly sliced
2 green onions, thinly sliced, for garnish
1 tablespoon toasted sesame seeds, for garnish
1 teaspoon chili oil, for garnish (optional)
*For the Creamy Peanut Dressing:*
1/2 cup creamy peanut butter
1/4 cup warm water (or more, to thin)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes (optional, for heat)

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Instructions

Prepare the Chicken: Ensure chicken breast is cooked and shredded. You can boil, bake, or use a rotisserie chicken for convenience.
Prepare the Cucumber: Thinly slice the English cucumber into rounds.
Make the Dressing: In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, lime juice, honey, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using) until smooth and creamy. Add more warm water, one tablespoon at a time, if a thinner consistency is desired.
Combine Ingredients: In a large mixing bowl, combine the shredded chicken and sliced cucumber. Pour the creamy peanut dressing over the chicken and cucumber.
Toss and Serve: Gently toss until all ingredients are evenly coated with the dressing.
Garnish: Transfer the salad to a serving dish. Garnish generously with thinly sliced green onions, toasted sesame seeds, and an optional drizzle of chili oil for an extra layer of flavor and visual appeal. Serve immediately or chill for later.

Notes

* For meal prep, store the dressing separately and toss with the chicken and cucumber just before serving to maintain cucumber crispness.

* Adjust the spice level by adding more or less red pepper flakes or chili oil to taste.

* This salad is excellent served chilled and can be enjoyed on its own, in lettuce cups, or as a side dish.

* To cook chicken quickly, poach chicken breasts in simmering water for 15-20 minutes until cooked through, then shred with two forks.

* Ensure your peanut butter is natural and unsweetened for the best flavor balance in the dressing.

Prep Time: 15 minutes
Cook Time: 0 minutes (if chicken is pre-cooked) / 20 minutes (if cooking chicken)

Nutrition

Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g