This Chopped Thai Crunch Chicken Salad is a vibrant, flavor-packed dish that brings together crisp vegetables, juicy chicken, sweet mango, and creamy avocado, all tossed with a zesty, nutty peanut dressing. Finished with crunchy peanuts and crispy wontons, it’s a refreshing and satisfying salad perfect for spring and summer meals.
Why You’ll Love This Recipe
You’ll love this recipe for its bold Thai-inspired flavors, incredible texture variety, and beautiful presentation. It’s no-cook, quick to prepare, and easily customizable. The combination of savory, sweet, and spicy notes makes this salad uniquely addictive, and it works great as a light dinner or a hearty lunch.
Ingredients
For the Peanut Dressing:
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1/2 cup creamy peanut butter
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2 tablespoons tamari or soy sauce
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1 tablespoon toasted sesame oil
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Juice of 2 limes
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1 tablespoon honey
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1 teaspoon grated garlic
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1 tablespoon pickled ginger + 1 tablespoon juice from jar
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1 red Fresno chile pepper, chopped (optional)
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1-2 teaspoons hot sauce (sambal oelek or sriracha)
For the Salad:
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4 cups shredded green cabbage
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2 cups shredded cooked chicken
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1 cup shredded carrots
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1 ripe mango, diced
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1/2 cup Thai basil or regular basil, chopped
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1/2 cup fresh cilantro, chopped
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2 green onions, thinly sliced
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1/3 cup roasted peanuts
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1 tablespoon toasted sesame seeds
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1-2 avocados, sliced
Optional Topping:
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Crispy wonton strips (store-bought or homemade)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Make the Dressing: Blend the peanut butter, tamari, sesame oil, lime juice, honey, garlic, pickled ginger, chili, and hot sauce in a food processor. Add ginger juice to thin if needed.
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Prep the Salad: In a large bowl, combine cabbage, chicken, carrots, mango, basil, cilantro, and green onions.
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Add Crunch: Mix in roasted peanuts and sesame seeds.
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Dress and Toss: Pour half the peanut dressing over the salad and toss well. Add more dressing as desired.
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Top and Serve: Serve with avocado slices and crispy wontons on top. Add extra dressing and a squeeze of lime if desired.
Servings and Timing
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Servings: 6
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Prep Time: 25 minutes
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Total Time: 25 minutes
Variations
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Vegetarian: Swap chicken for tofu or chickpeas.
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Fruit Swap: Try pineapple or papaya instead of mango.
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Nut-Free: Use sunflower seed butter and omit peanuts for a nut-free version.
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Extra Crunch: Add cucumber, bell peppers, or radish slices.
Storage/Reheating
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Storage: Store undressed salad and dressing separately in airtight containers in the refrigerator for up to 3 days.
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Reheating: Not applicable; best served cold and fresh.
FAQs
Can I make the dressing ahead of time?
Yes, the peanut dressing can be made up to 5 days in advance and stored in the fridge.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a great shortcut and adds convenience.
Is this salad spicy?
It can be! Adjust the chile and hot sauce to control the spice level.
Can I substitute the mango?
Yes, you can use other sweet fruits like pineapple or papaya.
How do I make homemade crispy wontons?
Slice wonton wrappers, fry in oil until golden, and sprinkle with sea salt.
What’s a good substitute for Thai basil?
Regular basil or mint works well as a substitute.
Can I use almond butter instead of peanut butter?
Yes, almond butter provides a similar texture with a slightly different flavor.
Is this salad gluten-free?
Use tamari instead of soy sauce and check that your other ingredients are certified gluten-free.
Can I meal prep this salad?
Yes, prep all components and store separately. Toss together before serving.
How long does the dressing last in the fridge?
Up to 1 week in a sealed container.
Conclusion
Chopped Thai Crunch Chicken Salad is a bold, vibrant dish that’s as nourishing as it is delicious. With layers of textures and flavors, it’s the perfect way to spice up your salad game. Whether for a quick lunch, a dinner side, or a colorful dish for entertaining, this recipe is a guaranteed hit!
Print
Chopped Thai Crunch Chicken Salad
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Chopped Thai Crunch Chicken Salad is a vibrant, refreshing salad bursting with bold Thai-inspired flavors. Packed with crisp veggies, juicy chicken, sweet mango, creamy avocado, crunchy peanuts, and crispy wontons, all tossed in a zesty peanut dressing, it’s the perfect no-cook meal for spring and summer. This colorful, satisfying salad is ideal for lunch, light dinners, or easy entertaining.
Ingredients
For the Peanut Dressing:
1/2 cup creamy peanut butter
2 tablespoons tamari or soy sauce
1 tablespoon toasted sesame oil
Juice of 2 limes
1 tablespoon honey
1 teaspoon grated garlic
1 tablespoon pickled ginger + 1 tablespoon juice from jar
1 red Fresno chile pepper, chopped (optional)
1–2 teaspoons hot sauce (sambal oelek or sriracha)
For the Salad:
4 cups shredded green cabbage
2 cups shredded cooked chicken
1 cup shredded carrots
1 ripe mango, diced
1/2 cup Thai basil or regular basil, chopped
1/2 cup fresh cilantro, chopped
2 green onions, thinly sliced
1/3 cup roasted peanuts
1 tablespoon toasted sesame seeds
1–2 avocados, sliced
Optional Topping:
Crispy wonton strips (store-bought or homemade)
Instructions
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Make the Dressing:
Blend peanut butter, tamari, sesame oil, lime juice, honey, garlic, pickled ginger, chile, and hot sauce in a food processor. Add ginger juice to thin, if needed. -
Assemble the Salad:
In a large bowl, combine cabbage, shredded chicken, carrots, mango, basil, cilantro, and green onions. -
Add the Crunch:
Mix in roasted peanuts and sesame seeds. -
Dress and Toss:
Pour half the peanut dressing over the salad and toss until coated. Add more dressing as needed. -
Finish and Serve:
Top with avocado slices and crispy wontons. Serve with lime wedges and additional dressing if desired.
Notes
Vegetarian Option: Substitute chicken with crispy tofu or chickpeas.
Nut-Free Alternative: Use sunflower seed butter and omit peanuts.
Customize Crunch: Add cucumber, bell peppers, or radishes for extra texture.
Fruit Swap: Pineapple or papaya can be used in place of mango.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Healthy Recipes
- Method: No-Cook
- Cuisine: Thai-Inspired, Asian Fusion
