Thai Cucumber Chicken Salad

Original recipe: Bad Batch

Prep: 15 minutes

Total: 15 minutes

Servings: 4 servings

Main Ingredients

▢  1.5 cups shredded chicken

▢  2 english cucumbers

▢  3 green onions sliced green and white parts

▢  toppings: chili crisp, toasted sesame seeds

Peanut Dressing

▢ 1/4 cup crunchy peanut butter

▢ 1 tablespoon fresh lime juice

▢ 1 tablespoon rice vinegar

▢ 1 tablespoon low-sodium soy sauce or tamari

▢ 1 tablespoon honey

▢ 2 teaspoons toasted sesame oil

▢ 1 tablespoon chili crisp

▢ 1 clove garlic minced

▢ 1-2 tablespoons water or coconut milk if needed

▢ 2 teaspoons toasted sesame seeds

Directions

1. Use a mandolin or a sharp kitchen knife to slice the cucumbers into uniform, thin slices.

2. Lay them in a single layer in between paper towels, roll them up, and set aside to remove excess moisture for a few minutes.

3. In a large bowl, add in all the peanut sauce ingredients. Whisk together until smooth.

4. Add the cucumbers, chicken, and green onions, and toss to coat in the sauce until they are well-coated.

5. Garnish with green onions, sesame seeds, and drizzles of chili crisp.