Chopped Thai Crunch Chicken Salad.
A vibrant chopped salad with shredded chicken, crunchy veggies, mango, peanuts, and a creamy peanut-sesame dressing.
Servings: 6 servings
Ingredients
- 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 cloves garlic, grated
- 1 tablespoon chopped pickled ginger
- 1 jalapeño or Fresno pepper, chopped (seeded if desired)
- 2-3 tablespoons hot sauce
- 1 tablespoon honey
- 4 cups shredded cabbage
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded carrot
- 1 cup chopped cilantro and/or 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
- crispy wontons, for serving (see notes)
Instructions
- Make the dressing: Combine peanut butter, tamari or soy sauce, sesame oil (or olive oil), lime juice, grated garlic, chopped pickled ginger, chopped jalapeño (or Fresno), hot sauce, and honey in a food processor or blender; pulse until smooth. Thin with water, 1 teaspoon at a time, until desired consistency is reached.
- Assemble the salad: In a large bowl, combine shredded cabbage, cooked shredded chicken, shredded carrot, chopped cilantro and/or basil, chopped mango, and chopped peanuts.
- Toss with dressing: Pour about half the dressing over the salad and toss to coat; add more dressing to taste.
- Finish and serve: Sprinkle with toasted sesame seeds and chopped green onions, top with crispy wontons, and serve with a squeeze of lime.
Equipment
- Food processor or blender
- Large Salad Bowl
- Skillet
- Knife
- Cutting Board
- Measuring Cups and Spoons
Notes
- To make crispy wontons, thinly slice wonton wrappers and fry in hot oil 1–2 minutes until golden.
- Drain fried wontons on paper towels and season with flaky salt.