Chopped Thai Crunch Chicken Salad: A Bold and Flavorful Thai-Inspired Dish

Why You’ll Love This Recipe

This salad is packed with flavor, freshness, and crunch. The peanut dressing is creamy and rich, while the shredded chicken and veggies add substance and texture. The addition of chopped mango brings a sweet contrast, while the crispy wonton strips add a satisfying crunch. It’s a balanced, vibrant dish that can be enjoyed as a light lunch, dinner, or as a side salad at a gathering. Plus, it’s dairy-free and customizable, making it perfect for various dietary preferences.

Ingredients

• Peanut Dressing:
  • 1/2 cup creamy peanut butter
  • 1/3 cup tamari or soy sauce
  • 1/3 cup toasted sesame oil
  • 2 tablespoons lime juice
  • 2 cloves garlic, grated
  • 1 tablespoon pickled ginger, chopped
  • 1 jalapeño or Fresno pepper, chopped
  • 2 to 3 tablespoons hot sauce
  • 1 tablespoon honey
• Salad:
  • 4 cups shredded cabbage
  • 2 cups cooked shredded chicken
  • 1 1/2 cups shredded carrot
  • 1 cup chopped cilantro or basil
  • 1/2 cup chopped mango
  • 1/3 cup chopped peanuts
  • 2 tablespoons toasted sesame seeds
  • 1/3 cup chopped green onions
  • Crispy wonton strips, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Peanut Dressing: In a medium bowl, whisk together the peanut butter, tamari or soy sauce, toasted sesame oil, lime juice, grated garlic, chopped pickled ginger, chopped jalapeño or Fresno pepper, hot sauce, and honey. Gradually add water to reach your desired consistency. Set aside.
2. Assemble the Salad: In a large salad bowl, combine the shredded cabbage, cooked shredded chicken, shredded carrot, chopped cilantro (or basil), chopped mango, chopped peanuts, toasted sesame seeds, and chopped green onions. Toss thoroughly to mix all the ingredients.
3. Dress the Salad: Pour half of the prepared peanut dressing over the salad. Toss the salad well to coat all the ingredients evenly with the dressing. Reserve the remaining dressing for serving, if desired.
4. Add the Toppings: Just before serving, top the salad with crispy wonton strips for an extra crunch.
5. Serve: Serve immediately, accompanied by the remaining peanut dressing on the side for extra flavor.

Servings and Timing

• Yield: 4 servings (One large salad, serves 4)
• Prep Time: 20 minutes
• Total Time: 20 minutes

Variations

1. Add More Veggies: Feel free to add other fresh vegetables like bell peppers, cucumber, or shredded radishes for extra crunch and flavor.
2. Make it Spicy: If you love spice, add more chopped jalapeños or Fresno peppers to the salad, or increase the hot sauce in the dressing.
3. Vegan Version: Use tofu instead of chicken and substitute the honey with maple syrup to make this salad vegan.
4. Noodles Option: For a heartier salad, add cooked rice noodles or soba noodles to the salad base.

Storage/Reheating

• Storage: This salad is best served fresh, but you can store the salad (without the wonton strips) in an airtight container in the refrigerator for up to 2 days. Store the dressing separately and drizzle it over the salad just before serving.
• Reheating: There’s no need to reheat this salad. Simply serve chilled or at room temperature.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use rotisserie chicken or any pre-cooked chicken to save time. Just shred it into bite-sized pieces before adding it to the salad.

Can I make the peanut dressing ahead of time?

Absolutely! The peanut dressing can be made in advance and stored in the refrigerator for up to 1 week. Just give it a good stir before using, as it may thicken over time.

Can I add more toppings to this salad?

Yes! You can add extra toppings like avocado slices, crispy fried onions, or even a boiled egg for more flavor and texture.

Can I substitute the tamari or soy sauce?

Yes, you can substitute tamari with soy sauce or coconut aminos if you prefer a gluten-free alternative. Coconut aminos will give a slightly sweeter taste.

Can I make this salad ahead of time?

You can prep the salad ingredients and dressing ahead of time, but for the best texture, assemble the salad just before serving and add the wonton strips at the last moment to keep them crispy.

Conclusion

Chopped Thai Crunch Chicken Salad is a vibrant and satisfying dish that combines fresh ingredients with bold flavors. The creamy peanut dressing, crunchy vegetables, and tender chicken make for a perfect balance of textures and tastes. With a touch of spice from the jalapeño and the added crunch of wonton strips, this salad is sure to become a favorite for any meal. Whether you enjoy it as a light lunch, a side dish, or a main course, this Thai-inspired salad will elevate your dining experience with its zesty and refreshing flavors.

Chopped Thai Crunch Chicken Salad: A Bold and Flavorful Thai-Inspired Dish

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: undefined
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: Mixing
• Cuisine: Thai

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Description

Chopped Thai Crunch Chicken Salad is a vibrant and flavorful dish that combines shredded chicken, colorful veggies, and noodles, all tossed in a bold Thai-style peanut dressing, creating a perfect balance of savory, sweet, and spicy.

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Ingredients

Peanut Dressing:

1/2 cup creamy peanut butter

1/3 cup tamari or soy sauce

1/3 cup toasted sesame oil

2 tablespoons lime juice

2 cloves garlic, grated

1 tablespoon pickled ginger, chopped

1 jalapeño or Fresno pepper, chopped

2 to 3 tablespoons hot sauce

1 tablespoon honey

Salad:

4 cups shredded cabbage

2 cups cooked shredded chicken

1 1/2 cups shredded carrot

1 cup chopped cilantro or basil

1/2 cup chopped mango

1/3 cup chopped peanuts

2 tablespoons toasted sesame seeds

1/3 cup chopped green onions

Crispy wonton strips, for garnish

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Instructions

1. Prepare the Peanut Dressing: In a medium bowl, whisk together the peanut butter, tamari or soy sauce, toasted sesame oil, lime juice, grated garlic, chopped pickled ginger, chopped jalapeño or Fresno pepper, hot sauce, and honey. Gradually add water to reach your desired consistency. Set aside.
2. Assemble the Salad: In a large salad bowl, combine the shredded cabbage, cooked shredded chicken, shredded carrot, chopped cilantro (or basil), chopped mango, chopped peanuts, toasted sesame seeds, and chopped green onions. Toss thoroughly to mix all the ingredients.
3. Dress the Salad: Pour half of the prepared peanut dressing over the salad. Toss the salad well to coat all the ingredients evenly with the dressing. Reserve the remaining dressing for serving, if desired.
4. Add the Toppings: Just before serving, top the salad with crispy wonton strips for an extra crunch.
5. Serve: Serve immediately, accompanied by the remaining peanut dressing on the side for extra flavor.

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Notes

For extra protein, top with grilled chicken, tofu, or shrimp.

Make it spicier by adding more chopped jalapeños or Fresno peppers to the salad, or increase the hot sauce in the dressing.

Store the cashew topping separately to maintain crunch.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 670mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 35mg