10-Minute Chili Peanut Cucumber Chicken Salad

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.

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10-Minute Chili Peanut Cucumber Chicken Salad

This 10-minute Chili Peanut Cucumber Chicken Salad is crunchy, fresh, and coated in a creamy, spicy-sweet peanut dressing. It's the perfect no-fuss meal for busy weeknights or easy meal prep.

Course Main Course, Salad, Side Dish

Keyword Dairy Free, Grain Free, Refined Sugar Free

Prep Time 10

Total Time 10

Servings Servings

Calories 296kcal

Author Nicole Modic

Equipment

Ingredients

2 ½ Cups Shredded Chicken Breast
4 Persian Cucumbers thinly sliced⁣
4-5 Green Onions thinly sliced ⁣
½ Cup Fresh Mint chopped⁣
1 Cup Red Cabbage thinly sliced⁣
⅓ Cup Low Sodium Soy Sauce
2 Limes juiced⁣
3 Tablespoons Rice Vinegar
2 Tablespoons Chili Oil Crunch mine is from Trader Joe’s⁣
3 Tablespoons Creamy Peanut Butter
2 Tablespoons Maple Syrup
3 Cloves Garlic minced⁣

Instructions

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.

Video

Nutrition