Description
Chopped Thai Crunch Chicken Salad delivers a bold fusion of crisp vegetables, tender chicken, and zesty Thai-inspired dressing. Crunchy textures and tangy flavors dance together, offering you a refreshing culinary journey through Southeast Asian cuisine.
Ingredients
Scale
Proteins:
- 2 cups cooked shredded chicken
Vegetables and Fruits:
- 4 cups shredded cabbage
- 1 1/2 cups shredded carrot
- 1/2 cup chopped or thinly sliced mango
- 1 jalapeño or Fresno pepper (chopped)
- 2 cloves garlic (grated)
- 1 cup chopped cilantro/basil
- 1/3 cup chopped green onions
Dressing and Garnish:
- 1/2 cup creamy peanut butter
- 1/3 cup tamari/soy sauce
- 1/3 cup toasted sesame oil
- 2 tablespoons lime juice
- 1 tablespoon chopped pickled ginger
- 2–3 tablespoons hot sauce
- 1 tablespoon honey
- 1/3 cup chopped peanuts
- 2 tablespoons toasted sesame seeds
- crispy wontons (for serving)
Instructions
- Craft the vibrant dressing by blending all components in a food processor, pulsing until smooth and adjusting consistency with water as needed.
- Assemble the salad foundation by layering shredded cabbage, tender chicken, julienned carrots, fragrant herbs, juicy mango chunks, and crunchy peanuts in a spacious mixing bowl.
- Drizzle approximately half the prepared dressing over the salad ingredients, gently tossing to ensure every element is evenly coated and infused with flavor.
- Create crispy wontons by heating avocado or olive oil in a skillet at medium-high temperature (around 350°F), carefully frying thinly sliced wonton strips for 1-2 minutes until achieving a deep golden hue.
- Remove wonton strips using a slotted spoon, transferring to paper towels to drain excess oil, then sprinkle with flaky sea salt for enhanced texture.
- Garnish the dressed salad with the freshly fried wonton strips, toasted sesame seeds, and thinly sliced green onions for added crunch and visual appeal.
- Finish the dish with a zesty lime squeeze, enhancing the salad’s bright and refreshing profile, then serve immediately to maintain optimal texture and temperature.
Notes
- Customize dressing thickness by gradually adding water until desired consistency is reached, ensuring smooth and balanced flavor profile.
- For gluten-free version, replace wonton strips with rice paper chips or crushed gluten-free crackers to maintain crunch and texture.
- Prepare chicken, chop vegetables, and make dressing separately, storing components in airtight containers for quick assembly during busy weekdays.
- Protein flexibility allows substituting chicken with tofu, shrimp, or rotisserie chicken for varied dietary preferences and convenient meal options.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 507 kcal
- Sugar: 14 g
- Sodium: 1020 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 70 mg