Description

This Chopped Thai Crunch Chicken Salad is bursting with color, texture, and bold Southeast Asian flavor! Crisp veggies, juicy chicken, and sweet mango are tossed in a creamy, spicy peanut dressing, then topped with crunchy peanuts, herbs, and crispy wontons. It’s vibrant, refreshing, and totally addictive.

Ingredients

For the Peanut Dressing:
1/2 cup creamy peanut butter
1/3 cup tamari or soy sauce
1/3 cup toasted sesame oil (or olive oil)
2 tablespoons lime juice
2 garlic cloves, grated
1 tablespoon chopped pickled ginger
1 jalapeño or Fresno pepper, chopped (remove seeds for less heat)
2 to 3 tablespoons hot sauce (sambal oelek or sriracha recommended)
1 tablespoon honey Water, as needed to thin the dressing

For the Salad:
4 cups shredded green cabbage
2 cups cooked shredded chicken
1 1/2 cups shredded carrot
1 cup chopped fresh cilantro and/or Thai 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
1 avocado, sliced (optional but recommended)
Crispy wontons, for serving (store-bought or homemade)

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Instructions

Make the Peanut Dressing
In a food processor or blender, combine the peanut butter, tamari or soy sauce, sesame oil, lime juice, grated garlic, pickled ginger, chopped pepper, hot sauce, and honey. Blend until smooth. Add water a tablespoon at a time until the dressing reaches a pourable consistency. Adjust spice level as needed.
Prepare the Crispy Wontons (if homemade)
Heat oil in a skillet over medium heat. Slice wonton wrappers into thin strips. Fry until golden and crispy, about 1–2 minutes. Drain on paper towels and season with flaky salt or lime zest, if desired.
Assemble the Salad
In a large bowl, combine the cabbage, chicken, shredded carrots, chopped herbs, mango, and peanuts. Pour in half of the dressing and toss well to coat.

Finish and Serve
Top with sesame seeds, chopped green onions, sliced avocado, and crispy wontons. Serve with remaining dressing and a squeeze of fresh lime juice.

Notes

Feel free to swap mango with pineapple or papaya for a tropical twist.
The peanut dressing keeps well in the fridge for up to 5 days—great for meal prep!
For a vegetarian version, substitute chicken with crispy tofu or edamame.

Prep Time: 20 minutes
Cook Time: 5 minutes (if frying wontons)
Category: Salad
Method: No-Cook (or Light Frying)
Cuisine: Thai-Inspired / Fusion