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
- 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.
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