Chopped Thai Crunch Chicken Salad
from halfbakedharvest.com
Main Course
25 min
6 servings
542 kcal / serving
A wonderful mix of savory, sweet, and salty. It’s no-cook, easy, bright + colorful, and totally delicious!
Ingredients
- ½ cupcreamy peanut butter
- ⅓ cuptamari/soy sauce
- ⅓ cuptoasted sesame oil ((or olive oil))
- 2 tablespoonslime juice
- 2 clovesgarlic, grated
- 1 tablespoonchopped pickled ginger
- 1jalapeño or fresno pepper, chopped (seeded if desired)
- 2 tablespoonshot sauce
- 1 tablespoonhoney
- 4 cupsshredded cabbage
- 2 cupscooked shredded chicken
- 1 ½ cupsshredded carrot
- 1 cupchopped cilantro/basil
- ½ cupchopped or thinly sliced mango
- ⅓ cupchopped peanuts
- 2 tablespoonstoasted sesame seeds
- ⅓ cupchopped green onions
- crispy wontons, for serving ((see notes))
Directions
- 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.