Chopped Thai Crunch Chicken Salad (Print Version)
Shredded chicken, cabbage, veggies, and noodles tossed with a bold Thai-style peanut dressing and crisp toppings.
# Ingredients:
→ Peanut Dressing
01 -
1/2 cup creamy peanut butter
02 -
1/3 cup tamari or soy sauce
03 -
1/3 cup toasted sesame oil
04 -
2 tablespoons lime juice
05 -
2 cloves garlic, grated
06 -
1 tablespoon pickled ginger, chopped
07 -
1 jalapeño or Fresno pepper, chopped
08 -
2 to 3 tablespoons hot sauce
09 -
1 tablespoon honey
→ Salad
10 -
4 cups shredded cabbage
11 -
2 cups cooked shredded chicken
12 -
1 1/2 cups shredded carrot
13 -
1 cup chopped cilantro or basil
14 -
1/2 cup chopped mango
15 -
1/3 cup chopped peanuts
16 -
2 tablespoons toasted sesame seeds
17 -
1/3 cup chopped green onions
18 -
crispy wonton strips, to garnish
# Instructions:
01 -
In a medium bowl, whisk together peanut butter, tamari or soy sauce, toasted sesame oil, lime juice, grated garlic, chopped pickled ginger, chopped jalapeño or Fresno pepper, hot sauce, and honey. Add water gradually to achieve desired consistency if necessary.
02 -
In a large salad bowl, toss shredded cabbage, cooked shredded chicken, shredded carrot, chopped cilantro or basil, chopped mango, chopped peanuts, toasted sesame seeds, and chopped green onions until thoroughly mixed.
03 -
Pour half of the prepared peanut dressing over the salad. Toss well to coat the ingredients evenly. Reserve the remaining dressing for serving if desired.
04 -
Top the salad with crispy wonton strips. Serve immediately, accompanied by the extra peanut dressing on the side.
# Notes:
01 -
For optimal crunch, add wonton strips just before serving to prevent them from becoming soggy.