Description
A vibrant and refreshing Thai Crunch Chicken Salad featuring shredded chicken, crisp vegetables, and fresh herbs, all tossed in a creamy, tangy peanut dressing. Perfect for a light lunch or a flavorful side dish, this salad combines crunchy textures with bold Thai-inspired flavors in under 30 minutes.
Ingredients
Salad
- 4 cups thinly shredded Napa cabbage
- 2 cups (about 8 ounces) shredded cooked chicken
- 2 cups fried wonton strips, homemade or store-bought
- 1 cup chopped fresh cilantro
- 2/3 cup chopped fresh mint
- 2/3 cup julienned carrots
- 2/3 cup julienned English cucumber
- 3 scallions, thinly sliced (both white and green parts)
- 1 large red bell pepper, thinly sliced
- 1/2 cup salted peanuts
Peanut Dressing
- 1/3 cup natural creamy peanut butter
- 3 tablespoons lime juice
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 large clove garlic, grated
- 1/4 cup water (plus extra for thinning if necessary)
Instructions
- Make the peanut dressing: In a bowl, whisk together peanut butter, lime juice, soy sauce, grated fresh ginger, toasted sesame oil, grated garlic, and 1/4 cup water until the mixture is smooth and well combined.
- Adjust dressing consistency: If the dressing is too thick, add additional water one tablespoon at a time, whisking after each addition, until the dressing reaches your desired pourable consistency.
- Combine salad ingredients: In a large mixing bowl, add the shredded Napa cabbage, shredded cooked chicken, fried wonton strips, chopped cilantro, chopped mint, julienned carrots, julienned cucumber, sliced scallions, sliced red bell pepper, and salted peanuts.
- Toss salad with dressing: Drizzle the prepared peanut dressing over the salad mixture. Toss everything gently but thoroughly to evenly coat all ingredients with the dressing.
- Serve: Immediately spoon the salad onto serving plates or bowls to maintain the crispiness of the wonton strips and freshness of the veggies.
- Enjoy: Serve right away to enjoy the full crunch and vibrant flavors of this Thai-inspired chicken salad.
Notes
- For extra crunch, make your own fried wonton strips by cutting wonton wrappers into thin strips and frying until golden brown.
- Use low-sodium soy sauce to keep the saltiness balanced.
- Can be served as a light main dish or as a refreshing side salad.
- If preferred, substitute chicken with cooked tofu for a vegetarian version (note: dressing contains peanut butter).
- Store leftover dressing separately in the refrigerator for up to 3 days.
