Thai Peanut Chicken Chopped Salad with Wonton Chips is a fresh, crunchy, and filling lunch or dinner that doesn’t make your day harder.
To make this healthy salad, you will beed chopped cabbage, romaine, chicken breast, carrots, red bell pepper, green onions, and cilantro all tossed with a creamy peanut dressing that has lime juice, soy sauce, rice vinegar, honey, sesame oil, ginger, and a little heat from red pepper flakes.
The wonton chips make it more fun. They add that crisp scoop factor, which makes this feel a little more like a restaurant salad and a little less like the sad container of lettuce nobody wanted.
This is a high protein chicken salad is great for lunch, dinner, meal prep, or those nights when you want something fresh but still want it to count as a full meal.
It has crunch, protein, vegetables, and a dressing that pulls everything together.
A large mixing bowl and a small bowl work well for this recipe. A baking sheet helps the wonton chips crisp evenly.
Why You’ll Love This Thai Peanut Chicken Chopped Salad with Wonton Chips
It Has a Good Crunch
The cabbage, romaine, carrots, bell pepper, and wonton chips all bring texture. Nothing feels flat or boring.
It Works for Lunch or Dinner
This salad has chicken breast, vegetables, and dressing, so it can stand on its own as a full meal.
It Has a Creamy Peanut Dressing
The dressing is made with peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, and garlic powder. It’s creamy, tangy, and a little savory.
It’s Ready in Under 30 Minutes
The total time is 27 minutes, which makes it a solid choice for quick recipes and busy weekdays.
It’s High in Protein
Each serving has 29 grams of protein, mostly from the chicken breast and peanut dressing.
Ingredient Substitutions
Chicken Breast
Use cooked rotisserie chicken, grilled chicken, or leftover baked chicken.
Green Cabbage
Use napa cabbage or a bagged slaw mix.
Romaine Lettuce
Use iceberg lettuce if you want more crunch.
Red Bell Pepper
Use yellow or orange bell pepper.
Fresh Cilantro
Use fresh parsley if you don’t like cilantro.
Creamy Peanut Butter
Use almond butter or sunflower seed butter. The taste will change, but the dressing will still work.
Low Sodium Soy Sauce
Use tamari or coconut aminos.
Rice Vinegar
Use apple cider vinegar or white wine vinegar.
Honey
Use maple syrup.
Wonton Wrappers
Use pita chips, tortilla chips, or rice crackers.
Olive Oil
Use avocado oil or canola oil.
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Thai Peanut Chicken Chopped Salad with Wonton Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Salad:
- 3 cups green cabbage finely chopped
- 2 cups romaine lettuce finely chopped
- 2 cups cooked chicken breast diced
- ¾ cup shredded carrots
- ¾ cup red bell pepper finely chopped
- ¼ cup sliced green onions
- ¼ cup fresh cilantro chopped
For the Peanut Dressing:
- 3 tablespoon creamy peanut butter
- 2 tablespoon low sodium soy sauce
- 2 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon warm water
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon fresh ginger grated
- ¼ teaspoon crushed red pepper flakes
For the Wonton Chips:
- 12 wonton wrappers
- 1 tablespoon olive oil
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F.
- Cut the wonton wrappers into triangles and place on a baking sheet in a single layer.
- Brush the wonton triangles lightly with olive oil and sprinkle with salt.
- Bake for 5 to 7 minutes, or until lightly golden and crisp. Remove the baking sheet from the oven. Set aside to cool.
- In a small bowl, add the peanut butter, soy sauce, lime juice, rice vinegar, honey, warm water, sesame oil, garlic powder, ginger, and crushed red pepper flakes. Using a wire whisk, mix until smooth.
- In a large mixing bowl, add the cabbage, romaine lettuce, chicken, carrots, bell pepper, green onions, and cilantro.
- Pour the peanut dressing over the salad. Toss until evenly coated.
- Serve immediately with the wonton chips.
Notes
Tips and Tricks
Cut the salad ingredients small – Smaller pieces make the salad easier to scoop with the wonton chips. Keep the wonton chips in one layer – Spread the wonton triangles out on the baking sheet. This helps them crisp evenly. Whisk the dressing well – Peanut butter can be thick, so mix until the dressing is smooth before adding it to the salad. Add more warm water if needed – If the dressing feels too thick, add a small splash of warm water and whisk again. Serve the chips on the side – This keeps the wonton chips crisp until you’re ready to eat.Storing
Store the salad – Place the salad in an airtight container in the refrigerator for up to 2 days. Store the wonton chips separately – Place the cooled wonton chips in a sealed container at room temperature for up to 2 days. Store the dressing separately for meal prep – Keep the dressing in a small airtight container in the refrigerator. Add it right before serving.Nutrition
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