This  chopped salad is made with loads of fresh veggies and greens, crunchy peanuts and wonton strips, your choice of protein, and a creamy peanut dressing.

This  chopped crunch salad is perfectly balanced with a delicious mix of fresh veggies, greens, herbs and peanuts, and brought together with the absolute yummiest sesame peanut dressing that you’re going to want to drizzle on everything. I love adding in a big handful of crispy wonton strips too for some extra crunch. And while some shredded chicken works great as a protein here, you’re welcome to sub in some cooked shrimp, salmon, ground pork, or roasted chickpeas, or just leave out the additional protein altogether — the salad will still be delish!

This salad also holds up nicely in the fridge for up to a day or so. So if you’re looking to do some meal prep the night beforehand, or you need a great salad to bring along to a picnic or bbq or potluck, this one is a fantastic recipe to have in your repertoire. Just do yourself a favor and make a double batch of that peanut dressing while you’re at it — you’re definitely going to want to drizzle it on everything.

Prep time: 30 MINS

Cook time: 0 MINS 

Total time: 30 MINS

 Yield: 3 TO 4 SERVINGS




  • 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
  • 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



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.

Toss the salad. Combine all of the salad ingredients in a large bowl, drizzle with the dressing, and toss to combine.

Serve. Serve immediately and enjoy!



Here are some more yummy variations that you’re welcome to try with this Thai crunch salad recipe:

Use a different protein: Swap cooked shrimp, salmon, ground pork or roasted chickpeas for the chicken.

Use different nuts/seeds: Swap cashews, almonds, sunflower seeds or pepitas for the peanuts.

Use different veggies: Swap or add in any other salad-friendly veggies you love, such as avocado, broccoli, shredded Brussels or sugar snap peas.

Use chow mein noodles: Swap crispy chow mein noodles for the crispy wonton strips.

Add fruit: Add in some chopped mango, pineapple, or fresh mandarin slices.

Add some heat: Add some sliced jalapeño, serrano or Thai bird chiles for heat.


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