Go Back
Chopped Thai Crunch Chicken Salad Recipe
Ash Tyrrell

Chopped Thai Crunch Chicken Salad Recipe

I just made this Chopped Thai Crunch Chicken Salad, and I have to say it turned out amazing. The flavors are bold, fresh, and perfectly balanced in every bite. I loved how the creamy peanut dressing brought everything together so beautifully. The crunch from the cabbage and wontons made it extra satisfying
Print Recipe Pin Recipe
Total Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1/2 cup creamy peanut butter – Creates a rich creamy base for the dressing.
  • 1/3 cup tamari or soy sauce – Adds savory depth and balanced saltiness.
  • 1/3 cup toasted sesame oil or olive oil – Sesame oil gives the most authentic flavor.
  • 2 tablespoons lime juice – Brightens the dressing with fresh acidity.
  • 2 cloves garlic grated – Adds strong, fresh flavor.
  • 1 tablespoon chopped pickled ginger – Brings tangy sweetness.
  • 1 jalapeño or Fresno pepper chopped – Adds gentle heat.
  • 2 –3 tablespoons hot sauce – Optional spice boost.
  • 1 tablespoon honey – Balances the savory flavors with mild sweetness.
  • 4 cups shredded cabbage – Provides the crunchy base.
  • 2 cups cooked shredded chicken – Adds protein and makes it filling.
  • 1 1/2 cups shredded carrot – Adds color and natural sweetness.
  • 1 cup chopped cilantro and/or basil – Fresh herbal flavor.
  • 1/2 cup chopped mango – Adds juicy sweetness.
  • 1/3 cup chopped peanuts – Extra crunch and nutty flavor.
  • 2 tablespoons toasted sesame seeds – Enhances texture and taste.
  • 1/3 cup chopped green onions – Adds mild sharpness.
  • Crispy wontons – Essential for signature crunch.

Method
 

  1. Add all dressing ingredients to a food processor. Blend until smooth and creamy. If the dressing feels too thick, add a small splash of water. Set aside until ready to use.
  2. Shred the cabbage, carrots, and chicken. Chop the herbs, mango, peanuts, and green onions. Place everything into a large bowl for easy mixing.
  3. Pour half the dressing over the salad ingredients. Toss well until everything is evenly coated. Add crispy wontons just before serving to keep them crunchy.

Notes

  • I like to finely shred the cabbage so it mixes better with the dressing.
  • I always use toasted sesame oil because it gives deeper flavor.
  • I toast the peanuts and sesame seeds for extra aroma.
  • I keep extra dressing on the side so leftovers don’t become soggy.
  • I let the salad chill for 10 minutes before serving to enhance flavor.