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Thai Crunch Chicken Salad with Peanut Dressing

  • Author: Ali
  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Total Time: 30 mins
  • Yield: 3 to 4 servings 1x



Salad Ingredients:

  • 4 cups thinly shredded Napa cabbage
  • 2 cups (about 8 ounces) shredded cooked chicken
  • 2 cups fried wonton strips, homemade* or store-bought
  • 1 cup chopped fresh cilantro
  • 2/3 cup chopped fresh mint
  • 2/3 cup julienned carrots
  • 2/3 cup julienned English cucumber
  • 3 scallions, thinly sliced (both white and green parts)
  • 1 large red bell pepper, thinly sliced
  • 1/2 cup salted peanuts

Peanut Dressing Ingredients:

  • 1/3 cup natural creamy peanut butter
  • 3 tablespoons lime juice
  • 2 teaspoons low-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1 large cloves garlic, grated
  • 1/4 cup water


  1. Make the peanut dressing. Whisk all ingredients together in a bowl until evenly combined. If the dressing seems too thick, add in a tablespoon of water at a time to thin until it reaches your desired consistency.
  2. Toss the salad. Combine all of the salad ingredients in a large bowl, drizzle with the dressing, and toss to combine.
  3. Serve. Serve immediately and enjoy!