Thai Cucumber Salad with Chicken
A refreshing and nutritious salad featuring crunchy cucumbers, shredded chicken, and zesty dressing, perfect for light meals or appetizers.
Ingredients
Salad Base
- 2 cups cucumber, thinly sliced Use fresh and firm cucumbers for the best texture.
- 1 cup cooked chicken, shredded Rotisserie chicken works well.
- 1/4 cup red onion, thinly sliced Red onion adds a nice crunch and flavor.
- 1/4 cup fresh cilantro, chopped Rich in vitamins A and K.
- 1/4 cup roasted peanuts, chopped Adds crunch and healthy fats.
Dressing
- 2 tablespoons lime juice Freshly squeezed lime juice enhances flavor.
- 1 tablespoon fish sauce Check for gluten-free options if necessary.
- 1 tablespoon sugar Balances the dressing.
- 1 teaspoon red pepper flakes Adjust for desired spice level.
- Salt to taste Use cautiously due to fish sauce.
Instructions
Preparation
- In a large bowl, combine the cucumber, shredded chicken, red onion, and cilantro.
- In a separate small bowl, whisk together lime juice, fish sauce, sugar, red pepper flakes, and salt until well combined.
- Pour the dressing over the salad and toss to coat.
- Top with chopped peanuts before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate until serving.