Chopped Thai Crunch Chicken Salad

Chopped Thai Crunch Chicken Salad

6 servings
A wonderful mix of savory, sweet, and salty. It’s no-cook, easy, bright + colorful, and totally delicious!

Ingredients

  • creamy peanut butter
    ½ c
  • tamari/soy sauce
    ⅓ c
  • toasted sesame oil)

    (or olive oil

    ⅓ c
  • lime juice
    2 tbsp
  • garlic

    grated

    2 cloves
  • chopped pickled ginger
    1 tbsp
  • jalapeño or fresno pepper

    chopped, seeded if desired

    1
  • hot sauce
    2 tbsp
  • honey
    1 tbsp
  • shredded cabbage
    4 c
  • cooked shredded chicken
    2 c
  • shredded carrot
    1 ½ c
  • chopped cilantro/basil
    1 c
  • chopped or thinly sliced mango
    ½ c
  • chopped peanuts
    ⅓ c
  • toasted sesame seeds
    2 tbsp
  • chopped green onions
    ⅓ c
  • crispy wontons

    for serving), (see notes

Directions

  1. 1

    1. To make the dressing. Combine all ingredients in a food processor. Pulse to combine, thin with water as desired. 2. To make the salad. In a salad bowl, combine the cabbage, chicken, carrots, herbs, mango, and peanuts. Pour over half the dressing, then toss to coat the greens. 3. Add the fried wontons, sesame seeds, green onions, and serve with a squeeze of lime. ENJOY the yumminess.

Chopped Thai Crunch Chicken Salad

Chopped Thai Crunch Chicken Salad

25 min6 servings542 cal

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About this Recipe

Craving a vibrant, flavor-packed meal that comes together in a flash? This Chopped Thai Crunch Chicken Salad delivers an irresistible blend of savory, sweet, and salty notes, making it a perfect main course solution for any day of the week.

This recipe is a true weeknight hero, requiring zero cooking and just 25 minutes of prep time from start to finish. The magic lies in its dynamic peanut dressing, which coats every crisp, colorful ingredient, ensuring each bite is bursting with complex flavors. It’s an easy way to bring a bright, restaurant-quality dish to your table without the fuss.

Prepare for a delightful medley of textures and tastes. You'll enjoy the satisfying crunch of fresh cabbage and shredded carrots, the tender richness of cooked shredded chicken, and the tropical sweetness of mango. All these elements are bound by a luxurious, creamy peanut dressing, brightened with lime juice and a hint of fiery kick from jalapeño and hot sauce. The fresh cilantro, basil, and aromatic green onions add layers of herbal freshness, creating a balanced and utterly delicious experience.

Customization & Variations

  • The cooked shredded chicken can be swapped for a plant-based protein like baked tofu or edamame for a delicious vegetarian version. Feel free to adjust the spice level by seeding the jalapeño pepper or reducing the amount of hot sauce. If you don't have toasted sesame oil, the recipe notes that olive oil works in a pinch, though the flavor profile will shift slightly.
  • For an extra layer of flavor, consider adding thinly sliced red bell peppers or cucumber.

This salad makes a fantastic main course for a light lunch or a quick, satisfying dinner. Serve it immediately after mixing, ensuring the crispy wontons are added just before serving for that essential textural contrast.

Frequently Asked Questions