Thai Chicken Salad

This Thai Chicken Salad is a burst of flavor, combining tender shredded chicken with crisp mixed greens, fresh bean sprouts, and crunchy vegetables. The dressing brings a perfect balance of sweet, salty, sour, and spicy notes, thanks to lime juice, fish sauce, brown sugar, and aromatic herbs like mint and basil. Crispy fried wonton strips add an irresistible texture contrast, while toasted peanuts provide a rich, nutty finish. Ideal for a light lunch, a refreshing side dish, or a quick dinner, this salad is easy to assemble with pantry staples and fresh ingredients. Serve it immediately for the best crunch and flavor.

Cooking Method: Frying, No-Cook

Cuisine: Thai

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 1591.2

Dietary: Gluten-free

Description

This Thai Chicken Salad is a burst of flavor, combining tender shredded chicken with crisp mixed greens, fresh bean sprouts, and crunchy vegetables. The dressing brings a perfect balance of sweet, salty, sour, and spicy notes, thanks to lime juice, fish sauce, brown sugar, and aromatic herbs like mint and basil. Crispy fried wonton strips add an irresistible texture contrast, while toasted peanuts provide a rich, nutty finish. Ideal for a light lunch, a refreshing side dish, or a quick dinner, this salad is easy to assemble with pantry staples and fresh ingredients. Serve it immediately for the best crunch and flavor.

Ingredients

3 cups shredded mixed salad greens
2 cups shredded cooked chicken (rotisserie or grilled)
1 cup bean sprouts
1 large yellow bell pepper, julienned
1 medium cucumber, julienned
4 sheets wonton wrappers, cut into 1/4-inch strips
3 tablespoons vegetable oil (for frying wontons)
1/4 cup fresh lime juice
1/4 cup fish sauce (nuoc mam)
1/4 cup packed light brown sugar
4 small serrano chiles, seeded and minced
1 teaspoon freshly grated nutmeg
1 tablespoon fresh lemongrass, finely minced (optional)
1 tablespoon fresh ginger, finely minced
1/4 cup fresh mint, chopped
3 tablespoons fresh basil, chopped
1/4 cup dry-roasted unsalted peanuts, coarsely chopped

Directions

1
Cut wonton wrappers into 1/4-inch strips.
2
Heat vegetable oil in a large skillet over moderately high heat until a wonton strip bounces when dropped in.
3
Fry wonton strips in batches, turning frequently, until crisp and golden, about 1 minute per batch.
4
Transfer fried wontons to paper towels to drain excess oil.
5
In a large bowl, combine mixed greens, shredded chicken, bean sprouts, yellow bell pepper, and cucumber.
6
In a medium bowl, whisk together lime juice, fish sauce, brown sugar, minced chiles, nutmeg, lemongrass, ginger, mint, and basil until sugar is dissolved.
7
Pour dressing over the salad and toss gently to coat evenly.
8
Fold in the crispy wonton strips carefully to maintain their crunch.
9
Transfer salad to a serving platter and sprinkle with chopped peanuts.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1591.2kcal

% Daily Value *
Total Fat 180.0g277%
Saturated Fat 27.0g135%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, assemble the salad just before serving to keep the wonton strips crispy.

Adjust the amount of serrano chiles based on your heat preference; remove seeds for milder flavor.

If fresh lemongrass is unavailable, you can omit it or use a small pinch of dried lemongrass powder.

Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days. Stir before reusing.

Substitute rotisserie chicken with grilled or poached chicken breasts for a leaner option.

Keywords: thai, chicken, salad, wonton, crunchy, lime, fish sauce, peanuts, herbs, fresh, light, dinner, lunch, vegetables, dressing, asian, healthy, quick, easy

Read it online: https://www.chefs-mate.com/recipe/thai-chicken-salad-2/

Chefs Mate

Thai Chicken Salad

Nutrition Facts