Name: Chopped Thai Crunch Chicken Salad
Prep time: 25 min
Total time: 25 min
Cuisine: Thai-Inspired
Ingredients: 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); 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; Crispy wonton strips (store-bought or homemade)

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)

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Instructions

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