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!
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.
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!
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!
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.
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!
