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This Chopped Thai Crunch Chicken Salad is my top pick for a vibrant and satisfying dinner when craving bold Asian-inspired flavors with minimal fuss. The combination of creamy peanut dressing, bright herbs, and crunchy veggies never fails to wake up my tastebuds.
The first time I tossed this together for a summer picnic, not a single leaf of cabbage was left behind. It quickly became my go-to crowd pleaser for potlucks or when I need a refreshing lunch that feels like a treat.
Ingredients
- Creamy peanut butter: provides rich silky body to the dressing. Choose natural unsweetened for freshest flavor.
- Tamari or soy sauce: bring salty umami notes and balance the sweetness. Go for low-sodium if watching salt.
- Toasted sesame oil: adds deep nutty aroma. Be sure to use the toasted kind found in the Asian section for robust taste.
- Fresh lime juice: brightens all the flavors with a zesty edge. Choose limes that feel heavy for juiciness.
- Fresh garlic and pickled ginger: layer in a punchy aromatic kick. Grate garlic finely for even distribution.
- Jalapeño or Fresno pepper: offers warmth. Adjust amounts for heat preference or remove seeds to reduce spice.
- Hot sauce: amplifies flavor and can be increased for spice lovers. I like sriracha here.
- Honey: softly sweetens and rounds out the dressing. Use pure honey for best depth.
- Shredded cabbage: forms the ultra-crunchy base. Look for firm heads or use pre-shredded for ease.
- Cooked shredded chicken: makes this hearty. Rotisserie or poached chicken both work great.
- Shredded carrot: adds gentle sweetness and color. Freshly shred for best texture.
- Chopped cilantro or basil: bring a bright herbal finish. Use both for even more flavor dimension.
- Ripe mango: lends bursts of juicy sweetness. Pick mangoes that are fragrant and slightly soft to the touch.
- Roasted peanuts: amped crunch and salty finish. Buy unsalted and toast at home for max freshness.
- Toasted sesame seeds: add poppy crunch and nutty flavor. They also make the salad pretty.
- Green onions: punch up freshness. Slice thinly so they blend well.
- Crispy wonton strips: sit on top to seal the deal. They are the irresistible crunchy topper.
Instructions
- Make the Peanut Dressing:
- Combine creamy peanut butter soy or tamari toasted sesame oil fresh lime juice grated garlic chopped pickled ginger chopped jalapeño or Fresno pepper hot sauce and honey in a mixing bowl. Whisk together until smooth and creamy. If your dressing seems too thick slowly add water a tablespoon at a time until you reach a pourable consistency perfect for coating the salad.
- Toss the Salad Base:
- In a huge salad bowl combine shredded cabbage cooked shredded chicken shredded carrot chopped herbs mango roasted peanuts toasted sesame seeds and sliced green onions. Use clean hands or salad tongs to toss everything together ensuring every ingredient is well distributed. This creates that signature rainbow crunch in each forkful.
- Dress the Salad:
- Pour half of the peanut dressing over the salad mixture. Toss again until everything is lightly coated and glossy. Save the remaining dressing to serve on the side for those who want an extra drizzle.
- Finish with Crunch:
- Just before serving sprinkle a generous layer of crispy wonton strips over the top of the salad. This gives each serving a satisfying crunch and restaurant-worthy finish.
- Serve Up Fresh:
- Move the salad onto a big platter or individual bowls. Offer extra dressing at the table and serve right away to keep everything ultra crispy and bright.
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I always reach for fresh mango here because it transforms an ordinary salad into something unforgettable and summery. My family always asks for this on hot days and watching everyone compete for the last crispy wonton is now a household tradition.
Storage Tips
Store undressed salad in an airtight container in the refrigerator for up to three days. Keep crispy wonton strips and extra dressing separate and add just before eating to maintain crunch. If prepping for the week layer cabbage at the bottom to avoid sogginess.
Ingredient Substitutions
Swap shredded rotisserie turkey or tofu for the chicken to make it vegetarian or use shrimp for a twist. Almond butter swaps well for peanut butter if allergies are a concern. Red bell pepper or snap peas give more crunch and color depending on what is in season.
Serving Suggestions
Serve piled high as a hearty dinner salad or spoon generous amounts into lettuce cups for party appetizers. This is also fantastic as a wrap filling paired with extra herbs for added punch. For lunchboxes pack components separately and assemble just before eating.
Cultural and Historical Context
Inspired by Thai street food staples this salad brings together the classic flavors of peanuts herbs and bright citrus with an American love for crunchy meal-sized salads. The dressing is reminiscent of satay from Southeast Asia but transformed into dressing form to coat hearty cabbage. Each ingredient mirrors the vibrant salad carts seen throughout Thailand.
Seasonal Adaptations
Add in thinly sliced sugar snap peas when in season for extra crunch. Top with grilled corn in late summer for a smoky sweet bite. Switch to oranges or pineapple instead of mango if out of season for a citrusy twist.
Success Stories
Every time I put this out for a gathering there is never any left Even those who claim to not like salad come back for seconds My close friend made this for her meal prep and now it is in her weekly rotation She tells me she looks forward to lunch every day
Freezer Meal Conversion
This salad is best made fresh but you can prep the dressing in advance and store it in the freezer for up to two months. Thaw overnight in the fridge and stir well before using. Freeze shredded chicken separately for a speedy salad bowl when the craving hits.
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This salad will become your go-to for a vibrant, crowd-pleasing meal. Savor the crunch and zesty peanut flavor every time you make it.
Frequently Asked Questions
- → What gives this salad its signature crunch?
Shredded cabbage, carrots, and crispy wonton strips provide the crunchy texture that makes each bite lively.
- → How is the peanut dressing made?
Mix creamy peanut butter, tamari or soy sauce, toasted sesame oil, lime juice, garlic, ginger, pepper, hot sauce, and honey for a bold, creamy dressing.
- → Can I substitute chicken with another protein?
Yes, tofu or grilled shrimp can be used instead of chicken for different textures and flavors.
- → Which herbs work best in this dish?
Fresh cilantro and basil add aromatic freshness and pair well with the sweet and savory flavors present.
- → What can I use if I don't have mango?
Try substituting with pineapple, mandarin segments, or simply leave it out if preferred.