Description
Thai Cucumber Salad with Chicken is a fresh, crisp, and tangy dish that perfectly balances juicy shredded chicken with crunchy cucumbers, fresh herbs, and a zesty natural apple cider vinegar dressing. Ready in under 30 minutes, it is a vibrant and protein-packed option for a light meal or flavorful side, featuring authentic Thai-inspired flavors and textures that are easy to prepare and delightfully refreshing.
Ingredients
Scale
Chicken
- 1 lb chicken breast, cooked and shredded
Vegetables and Herbs
- 2 English cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1 medium carrot, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
Dressing
- 3 tbsp apple cider vinegar (natural)
- 2 tbsp fresh lime juice
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp brown sugar (natural)
- 1/4 tsp red chili flakes (optional)
Garnish
- 1/4 cup chopped peanuts
Instructions
- Prepare the Chicken: Lightly season the chicken breast and grill, bake, or poach until fully cooked and tender. Allow it to cool, then shred into bite-sized pieces for mixing.
- Slice the Vegetables: Thinly slice the cucumbers, red onion, and julienned carrot into uniform pieces for balanced texture. Place all sliced vegetables into a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), fresh lime juice, vegetarian Worcestershire sauce (natural), brown sugar (natural), and red chili flakes if using. Stir until the sugar dissolves completely.
- Combine and Toss: Add the shredded chicken, chopped cilantro, and mint leaves to the bowl with vegetables. Pour the dressing over and gently toss to evenly coat all ingredients with the dressing.
- Garnish and Serve: Sprinkle chopped peanuts on top for a crunchy finish. Serve immediately for a fresh taste, or chill for 10-15 minutes to let flavors meld.
Notes
- Use English cucumbers for a crisp bite with thin skin and minimal seeds.
- Cook and shred chicken ahead of time to save preparation time.
- Adjust lime juice and brown sugar to balance tanginess and sweetness to your liking.
- Chill the salad before serving to enhance flavor melding without sogginess.
- Add peanuts just before serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Thai cucumber salad, chicken salad, fresh salad, tangy dressing, gluten free salad, quick meals, healthy dinner
