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Thai Chicken Salad

Thai Chicken Salad recipe image
This vibrant Thai Chicken Salad is a perfect balance of textures and flavors. Crispy fried wonton strips add a delightful crunch to the mix of shredded greens, tender chicken, and fresh vegetables. The dressing is the star, bringing together the heat of serrano chiles, the brightness of lime, the savory depth of fish sauce, and the warmth of ginger and nutmeg. It&# 226;€™s a refreshing dish that feels light yet satisfying, making it ideal for summer lunches or as a colorful side dish for a barbecue. With fresh herbs like mint and basil, every bite is aromatic and zesty.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 1591.2
Dietary: Vegan
Description
This vibrant Thai Chicken Salad is a perfect balance of textures and flavors. Crispy fried wonton strips add a delightful crunch to the mix of shredded greens, tender chicken, and fresh vegetables. The dressing is the star, bringing together the heat of serrano chiles, the brightness of lime, the savory depth of fish sauce, and the warmth of ginger and nutmeg. It's a refreshing dish that feels light yet satisfying, making it ideal for summer lunches or as a colorful side dish for a barbecue.
Ingredients
  • 3 cups vegetable oil, for frying
  • 20 sheets wonton wrappers, cut into 1/4-inch strips
  • 8 cups mixed salad greens, shredded
  • 4 cups roasted or barbecued chicken, cut into bite-size pieces
  • 1 cup bean sprouts
  • 1 large yellow bell pepper, cut into thin julienne
  • 1/2 European seedless cucumber, cut into thin julienne
  • 6 tablespoons fresh lime juice
  • 1/4 cup fish sauce (nuoc mam)
  • 1/4 cup packed light brown sugar
  • 4 serrano chiles, seeded and minced
  • 1/2 teaspoon freshly grated nutmeg
  • 1 tablespoon fresh lemon grass, finely minced (optional)
  • 1 tablespoon fresh ginger, finely minced
  • 1/4 cup fresh mint, minced
  • 3 tablespoons fresh basil, minced
  • 1/4 cup dry-roasted unsalted peanuts, coarsely chopped
Directions
  1. 1
    Heat the vegetable oil in a large skillet over moderately high heat until a strip of wonton wrapper bounces across the surface.
  2. 2
    Add the wonton strips in batches and fry, turning occasionally, until crisp and golden, about 1 minute.
  3. 3
    Transfer the fried wonton strips to paper towels to drain well.
  4. 4
    In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow bell pepper, and cucumber.
  5. 5
    In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, serrano chiles, nutmeg, lemon grass, ginger, mint, and basil until the sugar is dissolved.
  6. 6
    Pour the dressing over the salad and toss gently to coat all ingredients evenly.
  7. 7
    Gently fold in the crisp wonton strips to maintain their texture.
  8. 8
    Turn the salad out onto a serving platter and sprinkle with the chopped peanuts before serving.

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

Storage: Store the dressing and salad components separately if making ahead. Assemble just before serving to keep the wonton strips crispy.

Substitutions: For a vegan version, omit the chicken and use a plant-based protein or extra tofu. Replace fish sauce with soy sauce or tamari for a gluten-free option.

Heat Level: Adjust the number of serrano chiles to control the spiciness. Remove seeds for milder heat or add more for extra kick.

Herbs: Fresh herbs are essential for this salad. If fresh lemon grass is unavailable, you can omit it or use a small amount of dried lemon grass, rehydrated in warm water.

Keywords: thai chicken salad, wonton strips, crispy salad, lime dressing, fish sauce, serrano chile, fresh herbs, mint, basil, peanuts, summer salad, light lunch, asian inspired, ginger dressing, bean sprouts, bell pepper, cucumber, mixed greens, roast chicken, quick dinner
Read it online: https://www.chefs-mate.com/recipe/thai-chicken-salad-3/