Chopped Thai Crunch Chicken Salad. Packed with tons of crispy, salty, fried wontons. This delicious Thai-inspired salad combines fresh greens, chicken, sweet mango, creamy avocado, and crunchy peanuts, all finished off with those irresistible crispy wontons. Toss everything together with my go-to toasted sesame, garlic, and ginger peanut dressing—I’m confident you’ll love it. This salad is the perfect balance of savory, sweet, and salty. It’s no-cook, super easy to throw together, vibrant, and, of course, absolutely delicious!

This salad? Oh man, out of all the salads I’ve shared, this might be the most addictive. And I have to point the finger at that salty peanut dressing. Anything with peanut butter, plus sweet and savory flavors, is always a little too hard to resist. We’re obsessed.

With Easter happening this weekend, I’ve been in full spring mode—even though it’s still March. We actually got a whole week of sunshine, so it really felt like spring was on its way! But, of course, the snow’s back now… such is life in the mountains.

The holiday and the sunny weather inspired a bunch of fresh, bright new recipes. This salad is one of them!

Back when I first started cooking, I used to make this exact peanut dressing for grilled chicken. Until now, I’d always saved it for summer. But it’s so good mixed into this tasty Thai-inspired salad—why wait?

This salad is perfect for Easter. It’s a light spring dinner, and even better, any leftovers make a great lunch the next day!

Alright, here’s the breakdown:

Step 1: Make the peanut dressing

This is one of the tastiest dressings ever. It’s a blend of creamy peanut butter, tamari (or soy sauce), toasted sesame oil (this adds amazing flavor—if you have it, definitely use it), lime juice, garlic, pickled ginger, spicy red Fresno peppers, hot sauce (sambal oelek or sriracha work great), and honey.

I like to blend everything in the food processor, then thin it out with the ginger juice from the pickled ginger jar.

If you’re not into spice, feel free to skip the hot sauce or chili pepper.

Step 2: The wontons

Okay, this part isn’t technically part of the recipe. You can either buy store-bought crispy wontons or make your own.

If you’re making them, you’ll just need oil for frying, wonton wrappers (or egg roll wraps), and sea salt. Fry the wonton strips in hot oil, then sprinkle with sea salt and maybe a little lime zest. So good!

Chopped Thai Crunch Chicken Salad | halfbakedharvest.com

Step 3: The salad

Next up, the salad itself. I use shredded green cabbage, shredded chicken, carrots, and mango. Then I mix in chopped Thai basil, cilantro, and green onions.

For that CRUNCH—peanuts and toasted sesame seeds.

And don’t forget the sliced avocado on top!

Step 4: Toss it all together

Now, toss the chopped salad with the peanut dressing. I use half the dressing first, then save the rest for serving.

The dressing is seriously the star—it brings all the flavor. Finish the salad with extra avocado slices and a generous pile of fried wontons (they’re so good!). Oh, and don’t skimp on extra dressing and lime juice, either!

Fresh and totally delicious—the perfect salad for spring and summer.