10-Minute Chili Peanut Cucumber Chicken Salad

If you’re in the mood for something crunchy, fresh, and packed with flavor but don’t want to spend more than ten minutes in the kitchen, this 10-Minute Chili Peanut Cucumber Chicken Salad is exactly what you need. It’s loaded with crisp cucumbers, shredded chicken, and a creamy, spicy-sweet peanut dressing that ties the whole thing together. Once you make it, I promise it’s going straight into your regular rotation.

A wooden bowl filled with salad made of cucumber, red cabbage, peanuts, herbs, and mint leaves. The bowl is on a tiled surface with lime slices, mint, dipping sauce, and glasses of water nearby.

What I love about this salad is that every bite gives you something different — the snap of the cucumbers, a little crunch from the cabbage, then the shredded chicken doing all the work of soaking up that dressing. The mint is what might really surprise you, but paired with the chili crunch, it cuts through the richness and will have you going back for another bite.

And can we talk about this dressing for a second? Soy sauce, lime juice, rice vinegar, chili crunch, peanut butter, maple syrup, garlic — it sounds like a lot going on, but once it’s whisked together, it turns into this glossy, clingy sauce that’s salty and tangy up front, with a slow-building heat from the chili crunch and just enough sweetness from the maple syrup to keep it balanced.

This is a recipe that’s great during the summer, especially on nights when you don’t want to turn on the stove for longer than a few minutes. It also happens to be a great meal-prep option — the cucumbers and cabbage hold their crunch for days instead of going limp and soggy in the fridge. If you’re keeping things gluten-free, swap the soy sauce for tamari or coconut aminos, and double-check your chili crunch label since some brands sneak in soy or wheat.

Top-down view of various fresh ingredients, including cucumbers, shredded cabbage, chopped chicken, sliced lime, garlic, sauces, green onions, mint leaves, and peanut butter, arranged neatly on a kitchen surface. — To make this, you’ll need shredded chicken breast, Persian cucumbers, green onions, fresh mint, red cabbage, low sodium soy sauce, limes, rice vinegar, chili oil crunch, creamy peanut butter, maple syrup, and garlic.

A wooden bowl filled with sliced cucumbers, shredded purple cabbage, chopped green onions, herbs, and cooked chicken sits on a tiled surface surrounded by ingredients. — To make this, you’ll need shredded chicken breast, Persian cucumbers, green onions, fresh mint, red cabbage, low sodium soy sauce, limes, rice vinegar, chili oil crunch, creamy peanut butter, maple syrup, and garlic.

What You Need to Make This 10-Minute Chili Peanut Cucumber Chicken Salad

Shredded Chicken Breast: This is the protein base of the salad, and using pre-cooked or rotisserie chicken makes this recipe come together even faster. Shredding it (rather than dicing) helps it soak up more of the dressing.
Persian Cucumbers: These stay crisp and crunchy even after sitting in the dressing, which is why I prefer them here. If you can’t find Persian cucumbers, an English cucumber works well too — just slice it thin.
Green Onions: Thinly sliced green onions add a mild, fresh bite throughout the salad. They also make a great garnish if you want a little extra on top before serving.
Fresh Mint: Mint might feel like an unexpected addition, but it adds a burst of freshness that plays really well against the spicy chili crunch.
Red Cabbage: Thinly sliced red cabbage adds crunch, color, and a subtle peppery flavor. It also holds up well over a few days in the fridge, which makes this salad great for meal prep.
Low Sodium Soy Sauce: If you need this recipe gluten-free, swap in tamari or coconut aminos instead.
Limes: Fresh lime juice adds the acidity that balances out the richness of the peanut butter and the sweetness of the maple syrup.
Rice Vinegar: A little rice vinegar rounds out the dressing and adds another layer of tang alongside the lime juice.
Chili Oil Crunch: This is what gives the dressing its spicy kick and little bit of texture. I use the chili crunch from Trader Joe’s, but any brand you love (or a homemade version) will work.
Creamy Peanut Butter: Peanut butter makes the dressing rich and creamy while helping it cling to every bite of the salad. If you’re avoiding peanuts, a creamy sunflower seed butter is a good swap.
Maple Syrup: A touch of maple syrup balances out the saltiness and spice in the dressing. Honey works as a substitute if that’s what you have on hand.
Garlic: Fresh minced garlic adds depth and a little sharpness to the dressing that really rounds everything out.

A hand whisks a creamy brown sauce in a bowl, surrounded by limes, herbs, sliced cucumber, chili oil, and various condiments on a tiled surface. — Next, make the dressing. In a small bowl or jar, combine the soy sauce, lime juice, rice vinegar, chili oil crunch, peanut butter, maple syrup, and minced garlic. Whisk until fully smooth with no clumps of peanut butter remaining.

How to Make This Chili Peanut Cucumber Chicken Salad

To make this salad, start by prepping your vegetables. Thinly slice the Persian cucumbers, green onions, and red cabbage, and chop the fresh mint. Add everything to a large bowl along with the shredded chicken.

Next, make the dressing. In a small bowl or jar, combine the soy sauce, lime juice, rice vinegar, chili oil crunch, peanut butter, maple syrup, and minced garlic. Whisk until fully smooth with no clumps of peanut butter remaining.

Pour the dressing over the salad and toss until everything is evenly coated. Serve right away, or let it sit in the fridge for a few minutes to let the flavors meld even more.

A hand pours dressing over a salad with sliced cucumbers, shredded purple cabbage, chopped chicken, green onions, and herbs arranged in a wooden bowl. — *Pour the dressing over the salad and toss until everything is evenly coated.*

A wooden bowl filled with cucumber salad, red cabbage, fresh herbs, and chopped nuts, with two serving spoons mixing the ingredients. — *Pour the dressing over the salad and toss until everything is evenly coated.*

Frequently Asked Questions

Can I make this ahead of time?

Yes! This salad is great for meal prep. You can chop the vegetables and shred the chicken up to 3 days in advance, and the dressing can be made up to 4 days ahead and stored separately in the fridge. I recommend keeping the dressing separate until right before serving so the vegetables stay as crisp as possible.

How long does it keep in the fridge?

Once dressed, it’s best enjoyed within a day. If you’re prepping ahead, store the components separately and combine them just before eating for the best texture.

Can I make this nut-free?

Yes, swap the peanut butter for a creamy sunflower seed butter for a similar texture and richness without the peanuts.

Is this gluten-free?

It can be — just use tamari or coconut aminos in place of the soy sauce, and double-check the label on your chili crunch, since some brands contain soy sauce or wheat-based ingredients.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!