Chopped Thai Crunch Chicken Salad

Chopped Thai Crunch Chicken Salad. With lots and lots of crispy, salty, fried wontons. This yummy Thai-inspired salad is a mix of fresh greens, chicken, mango, creamy avocado, and delicious crunchy peanuts, all topped with those delicious crispy wontons. Everything is tossed together with a toasted sesame, garlic, and ginger peanut dressing.

Ingredients:

Peanut Dressing:

1/2 cup creamy peanut butter

1/3 cup tamari/soy sauce

1/3 cup toasted sesame oil (or olive oil)

2 tablespoons lime juice

2 cloves garlic, grated

1 tablespoon chopped pickled ginger

1 jalapeño or Fresno pepper, chopped (seeded if desired)

2-3 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/basil

1/2 cup chopped or thinly sliced mango

1/3 cup chopped peanuts

2 tablespoons toasted sesame seeds

1/3 cup chopped green onions

crispy wontons, for serving (see notes)

Instructions:

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.

Notes:

Crispy Wontons: Heat the avocado or olive oil in a skillet. Add the thinly sliced strips of wontons and let cook, 1-2 minutes, until deeply golden and crisp. Drain on paper towels, then sprinkle with flaky salt. 

Prep Time: 25minutes Total Time: 25minutes Servings: 6 Calories Per Serving: 542 kcal  

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Chopped Thai Crunch Chicken Salad

Chopped Thai Crunch Chicken Salad. With lots and lots of crispy, salty, fried wontons. This yummy Thai-inspired salad is a mix of fresh greens, chicken, mango, creamy avocado, and delicious crunchy peanuts, all topped with those delicious crispy wontons. Everything is tossed together with a toasted sesame, garlic, and ginger peanut dressing.

Course Main Course, Salad

Cuisine American, Thai

Keyword #northeastnosh #salad #wontons #thaichickensalad #thaicusine #chickensalad #saladfordinner #healthydinner #healthyrecipes #summersalad 

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 6 Servings

Ingredients

Peanut Dressing:

• 1/2 cup creamy peanut butter
• 1/3 cup tamari/soy sauce
• 1/3 cup toasted sesame oil or olive oil
• 2 tablespoons lime juice
• 2 cloves garlic grated
• 1 tablespoon chopped pickled ginger
• 1 jalapeño or Fresno pepper chopped (seeded if desired)
• 2-3 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/basil
• 1/2 cup chopped or thinly sliced mango
• 1/3 cup chopped peanuts
• 2 tablespoons toasted sesame seeds
• 1/3 cup chopped green onions
• crispy wontons for serving (see notes)

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Instructions

• To make the dressing. Combine all ingredients in a food processor. Pulse to combine, thin with water as desired.
• 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.
• Add the fried wontons, sesame seeds, green onions, and serve with a squeeze of lime. ENJOY the yumminess.

Notes:

• Crispy Wontons: Heat the avocado or olive oil in a skillet. Add the thinly sliced strips of wontons and let cook, 1-2 minutes, until deeply golden and crisp. Drain on paper towels, then sprinkle with flaky salt.