Thai Crunch Salad with creamy peanut dressing, shredded rotisserie chicken, fresh vegetables, and crispy wonton strips. A healthy, flavorful salad with a mix of textures, perfect for lunch, dinner, or meal prep. Gluten-free options available by omitting wonton strips or using tamari.

Ingredients

Thai Peanut Dressing:

¼ cup creamy peanut butter
¼ cup water
2 tablespoons vegetable oil
2 tablespoons seasoned rice vinegar
2 tablespoons brown sugar
2 teaspoons low-sodium soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1 teaspoon minced garlic
Juice of ½ lime
½ teaspoon red pepper flakes

Crispy Wonton Strips (optional, omit for gluten-free):

5–6 wonton wrappers
Vegetable oil, for frying

Thai Crunch Salad:

3 cups chopped romaine lettuce
8 ounces 3-color coleslaw mix
½ bunch cilantro, chopped
1 cup shelled edamame
3 green onions, chopped
½ cup shredded carrot
½ red bell pepper, diced
2 cups rotisserie chicken breast, chopped
1 avocado, chopped
½ cup roasted unsalted peanuts

Instructions

1. Make the Thai Peanut Dressing:
Combine all dressing ingredients in a food processor or blender. Process until smooth and emulsified, about 2 minutes. Set aside or refrigerate in an airtight container if making ahead.

2. Prepare the Crispy Wonton Strips:
Cut wonton wrappers into ¼-inch by 3-inch strips. Heat about 1 inch of oil in a large skillet over medium heat. Fry the strips in batches until golden brown, removing with a slotted spoon and draining on paper towels. They will continue to crisp as they cool.

3. Assemble the Salad:
In a large bowl, combine romaine lettuce, coleslaw mix, cilantro, edamame, green onion, shredded carrot, red bell pepper, and rotisserie chicken. Toss to mix.

4. Dress the Salad:
Drizzle about ¾ of the peanut dressing over the salad and toss thoroughly. Add avocado and peanuts, tossing lightly. Drizzle the remaining dressing on top and garnish with crispy wonton strips.

5. Serve:
Serve immediately for the best crunch and flavor.

Why You’ll Love This Recipe

This Thai Crunch Salad is packed with textures and flavors—crispy, creamy, nutty, and fresh. It’s a restaurant-quality dish you can make at home, perfect for a healthy lunch or dinner.

Tips

Toast peanuts lightly for extra flavor.
Use a mix of romaine and coleslaw for crunch and freshness.
Make the peanut dressing ahead of time to save prep during busy days.

Variations and Substitutions

Protein options: Swap chicken with tofu, shrimp, or tempeh.
Nut-free option: Replace peanuts with roasted chickpeas or seeds.
Gluten-free: Omit wonton strips or use gluten-free alternatives.
Vegetables: Add cucumber, snap peas, or shredded cabbage for more crunch.

FAQs

Q: Can I make this salad ahead of time?
A: Prepare the dressing and veggies ahead, but assemble just before serving to keep the wontons crispy.

Q: Can I store leftovers?
A: Store salad components separately in the fridge for up to 2 days; do not store with wonton strips or avocado.

Q: Can I make the dressing spicier?
A: Add more red pepper flakes or a splash of sriracha to taste.

Serving Suggestions

Serve as a main dish for lunch or dinner.
Pair with spring rolls or miso soup for a full Thai-inspired meal.
Use as a filling for wraps or tacos for a creative twist.