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Chopped Thai Crunch Chicken Salad. With lots and lots of crispy, salty, fried wontons. This yummy Thai-inspired salad is a mix of fresh greens, chicken, mango, creamy avocado, and delicious crunchy peanuts, all topped with those delicious crispy wontons. Everything is tossed together with my favorite toasted sesame, garlic, and ginger peanut dressing. I’m pretty sure you’ll find it delicious. This salad is a wonderful mix of savory, sweet, and salty. It’s no-cook, easy to toss together, bright and colorful, plus, of course, totally delicious!

Chopped Thai Crunch Chicken Salad | halfbakedharvest.com

This salad! Ah, of all the salads I’ve shared, this one might be the most addicting. I have to blame that all on the salty peanut dressing. Anything peanut butter, plus sweet and savory, is always on the addictive side. We love it.

With Easter taking place this weekend, I’ve been in major spring mode – even though it’s still March. We actually had a full week of sunshine, so it did feel like spring would soon be here! But, alas, the snow is back, such is life in the mountains.

The upcoming holiday and sunshine inspired a handful of bright new recipes. This salad being one of them!

When I first started cooking, I used to make this exact peanut dressing for grilled chicken. Until now, I’ve always saved the dressing for summer days. But it’s so delicious tossed up in this yummy Thai-inspired salad, why wait?

This salad will be great for serving over Easter. It’s a light spring dinner, and what’s even better is that any leftovers can be enjoyed for lunch the following day!

Chopped Thai Crunch Chicken Salad | halfbakedharvest.com

OK, these are the details

Step 1: make the peanut dressing

This is one of the yummiest dressings. It’s a mix of creamy peanut butter, tamari (or soy sauce), toasted sesame oil (this adds such a good flavor; if you have it, definitely use it), lime juice, garlic, pickled ginger, spicy red Fresno peppers, hot sauce (try sambal oelek or sriracha), and honey.

I prefer to mix everything together in the food processor and then thin it out with the ginger juice from the pickled ginger jar.

If you do not love spicy, you can omit the hot sauce and or chile pepper.

Chopped Thai Crunch Chicken Salad | halfbakedharvest.com

Step 2: the wontons

This step is not technically a part of the recipe. You can choose to buy store-bought crispy wontons or make your own.

If you make your own, you just need oil for frying, wonton wrappers (or use egg roll wraps), and sea salt. I fry the wonton strips in hot oil, then sprinkle with sea salt and sometimes lime zest. These are so yummy!

Chopped Thai Crunch Chicken Salad | halfbakedharvest.com

Step 3: the salad

Next up is the salad. I use shredded green cabbage, shredded chicken, carrots, and mango. Then I mix in chopped Thai basil, cilantro, and green onions too.

For the CRUNCH – peanuts and toasted sesame seeds.

And the sliced avocados go on top!

Chopped Thai Crunch Chicken Salad | halfbakedharvest.com

Step 4: toss it

Now toss the chopped salad with the peanut dressing. I use half the dressing, then save the remaining dressing for serving.

The dressing really is key, it’s what brings in all the flavor. Then finish the salad with extra avocado slices and so many fried wontons, they are delicious! Oh, and lots of extra dressing and lime juice too!

Fresh and totally delish! A great salad for spring and summer.

Chopped Thai Crunch Chicken Salad | halfbakedharvest.com

Looking for other dinner ideas? 

Crockpot White Chicken Chili Burrito Bowls

Red’s Favorite Spicy Tuna Poke Bowls

Skillet Chicken Adobo with Coconut Rice

30 Minute Pineapple Chicken with Coconut Rice

Weeknight Sesame Teriyaki Chicken with Ginger Rice

Sesame Ginger Orange Chicken Salad

Lastly, if you make this Chopped Thai Crunch Chicken Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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

Salad

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, 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.
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Chopped Thai Crunch Chicken Salad | halfbakedharvest.com

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Comments

  1. 5 stars
    This was a huge hit. I subbed in premade chow mein noodles. The sauce was soooo good. This would be perfect for a summer barbecue pot luck.

    1. Hey Maura,
      Wonderful! I am so glad to hear that this recipe was enjoyed and appreciate you making it and your feedback! xT

  2. 5 stars
    Amazing! I forgot to add the mango the first day I had it, and it was still delicious. But with the mango, YUM! I also didn’t have the wonton topping or the shredded carrots. (Without those extras, half the peanut sauce was enough, but proportions would have been perfect if I had those things). I had this three days in a row for lunch and it held up great in the fridge, adding the sauce when I was ready to eat each time.

    1. Hey Madeline,
      Awesome! I’m so glad to hear that this salad was enjoyed and I appreciate you making it! xT

    1. Hi Susie,
      Happy Friday!! Thanks a lot for trying this recipe and sharing your feedback, love to hear that it was enjoyed! Xx

  3. Hello. My store did not have pickled ginger and I was thinking it was a topping. I’m already starting to make the recipe. Any substitute you could recommend?

  4. My family loved this salad. I did have to use canned mango but still turned out great. Love your recipes-so much flavor!

    1. Hey Sharie,
      I’m so glad to hear this! Thanks so much for trying this salad and sharing your feedback! xT

  5. 5 stars
    Another great, quick, & tasty dish. We had it twice last week, and will enjoy it many more times in the future!! Thank you for producing all of your easy & wonderful recipes!

    1. Hey Barbara,
      Happy Monday! I love to hear that this recipe turned out well for you, thanks a lot for making it! Xx

    1. Hi April,
      So very sorry to hear the dressing was so salty for you. Did you use soy sauce? I would try low sodium soy sauce next time or coconut aminos. I hope this helps! xT

      1. 5 stars
        So so so very delicious!

        Make sure you measure everything correctly or could come out to salty . Make sure you taste test . Mine came out perfect! I used plenty of honey to balance all the other ingredients out . I used chopped garlic and grated ginger . I used a my smoothie blender to blend everything and added a bit of water , like 1/4 cup but taste it and you can add whatever is missing ❤️❤️❤️

  6. 5 stars
    Whole family loved it!! Plus Easy to make. WIN!! Next time I’m gonna try and make homemade wonton instead of the store bought.

    1. Hi Pamela,
      Amazing!! Thanks so much for trying this salad and your comment, so glad to hear it turned out well for you! xT