Thai Peanut Chicken Chopped Salad with Wonton Chips
Thai Peanut Chicken Chopped Salad with Wonton Chips is a quick chicken salad with cabbage, romaine, peanut dressing, and crisp wonton chips.
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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
10 WW smart Points
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
Calories: 354kcalCarbohydrates: 30gProtein: 29gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 62mgSodium: 699mgPotassium: 619mgFiber: 4gSugar: 10gVitamin A: 7171IUVitamin C: 61mgCalcium: 76mgIron: 3mg
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