Chopped Thai Crunch Chicken Salad

Prep Time 25 minutes

Total Time 25 minutes

Servings: 6

Calories Per Serving: 542 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Peanut dressing

• 1/2 cup creamy peanut butter

• 1/3 cup tamari/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 japapeño or hot pepper, chopped (seeded if desired)

• 2-3 tablespoons hot sauce

• 1 tablespoon honey

Salad

• 4 cups shredded cabbage

• 2 cups cooked shredded chicken (or tofu)

• 1 1/2 cups shredded carrot

• 1 cup chopped coriander/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

• 1. To make the dressing. Combine all ingredients in a food processor. Pulse to combine, thin with water as desired.

  2. To make the salad. In a salad bowl, combine the cabbage, chicken (or tofu), carrots, herbs, mango, and peanuts. Pour over half the dressing, then toss to coat the greens.

  3. Add the fried wontons, sesame seeds, green onions, and serve with a squeeze of lime.

  ENJOY the yumminess.

Notes

Crispy Wontons: Heat the avocado or olive oil in a skillet. Add the thinly sliced strips of wontons and let cook, 1-2 minutes, until deeply golden and crisp.

Drain on paper towels, then sprinkle with flaky salt.