Thai-Style Crunch Chicken Salad.
So, there are like… a lot of vegetables here today.
In fact, I think there are probably more vegetables here today than there have ever been here… at all. Combined. And all that jazz. Wait, did that make sense? Especially because there is no bacon involved (that’s whack) or cheese (what?) or french fries. Or carbs. I told you so on Facebook!!
The dressing totally makes up for it though because you can straight up drink it. And you might. Make extra. So you can dip things in it. Like chips or tortillas or chocolate… or something.
A few weeks ago we went shopping and stopped for dinner at CPK late, late late… like 10PM late. Because someone had to eat pizza, even though he ate a bacon cheeseburger, truffle fries with cheese and two chocolate shakes mid-afternoon. I KNOW.
This was also the day that I drank the dark chocolate bourbon cherry soda float (among other things), sooooo… when eating out at a restaurant later than I usually go to bed, I didn’t think I needed pizza. I ordered a version of this salad, asked for them to remove three-fourths of the veggies, then ate it drenched in extra peanuts. Because that’s protein… duh.
The peanuts are TOTALLY what sells me on this. I love the crunch, I love the flavor, and they make me completely overlook the fact that sitting on a plate in front of my face are three different vegetables I really can’t stand. I just can’t get behind carrots and cucumbers, people. I don’t know if I ever will. I love crunch and texture, but not when it tastes like the Earth.
But I don’t mind napa cabbage too much when it sort of resembles iceberg, and when covered with some chicken and this incredible thai sauce, it becomes easily enjoyable. The traditional salad also usually contains fried wontons, but let me tell you a little somethin’ somethin.’ When I was about 8 years old, I got violently ill after a night of take-out Chinese and twinkies. I mean, for the next few days, just the THOUGHT of either of those two things was enough to make me so, so sick. And to this day, the idea of both still makes me want to toss my cookies. I can do wontons in like, something else cheesy or barbecuey or something, but not just plain. Quite weird, but it is what it is.
This makes a giant portion – well, for someone like me who cannot consume a large bowl of vegetables to save their life – so I suggest leaving the peanuts, chicken and dressing separate so you can easily throw the leftovers in the fridge and assemble a little non-soggy snack whenever you’d like. If you want to, you know, eat vegetables for a SNACK.
Thai Crunch Chicken Salad
- 3 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Dressing + Marinade
- 1 cup sweet chili sauce
- 1/2 cup rice vinegar
- 1/2 cup lite canned coconut milk
- 6 tablespoons brown sugar
- 4 garlic cloves, pressed or finely minced
- 2 tablespoosn creamy peanut butter
- 2 teaspoon-sized knobs of ginger, grated
- 2 limes, juiced
- 1 tablespoon soy sauce
- 1 small napa cabbage, chopped
- 1/2 small red cabbage, chopped
- 6 green onions, sliced
- 1 large cucumber, peeled, sliced and quartered
- 2/3 cup chopped or sliced carrots
- 2/3 cup edamame
- 2/3 cup torn fresh cilantro
- 2/3 cup chopped peanuts
- Preheat oven to 375 degrees F. Spray a baking dish with non-stick spray. Season chicken with salt and pepper, then place in the baking dish.
- Combine chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking to combine. Bring to a boil, the reduce to a simmer and cook for 3-4 minutes until slightly thickened. Remove from heat and pour half of the sauce over the chicken, turing chicken to coat completely. Set remaining sauce aside to dress the salad with.
- Bake chicken for 25-30 minutes, or until it is cooked through.
- While chicken is cooking, combine all salad ingredients, except for peanuts, in a large bowl and toss. When chicken has finished cooking, let cool for a few minutes then either shred or cut into chunks. Serve salad, top with chicken, top with peanuts, then top with dressing.
Did you make this recipe?
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I appreciate you so much!
That was weird.
165 Comments on “Thai-Style Crunch Chicken Salad.”
Oh mah gaw! This salad is SO delish! I made it last night for dinner and I’m enjoying the leftovers again today for lunch. Thanks for the great recipe! I know I’ll make it again and again! Oh, and the sauce? All i need is a straw.
I have made this about 4 times since you posted it and have the ingredients in my fridge right now to make it again! It is not just one of my favorite salads, it is one of my favorite meals! I read your blog every morning and everything I’ve tried from it has been wonderful! Thank you so much for sharing your recipes with us!
this looks amaze… wonder if you could sub tofu or something else for the chicken if you are a vegetarian?! can’t wait to try!
This looks so good! Totally ‘pinning’ to make later!
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I just made this, and I love it. i love it, I love it. I actually didn’t put peanuts on top, because I don’t have any, but I used chunky peanut butter so I think it all evens out.
I would just say that if you’re only one person, like me, you might consider halving the recipe…I literally do not own a bowl big enough to comfortable toss all of these salad ingredients in. Other than that, and the question of what I’m going to be able to find to store this in, I AM OBSESSED!
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Oh my God! I was in Chicago this summer and on our first night there (also at 10 o’clock but after a day of travelling, not shopping!) I had this salad in CPK. It was amaaaazing! Quick question though – does anyone know of a substitute for Napa Cabbage? Seems absolutely impossible to get here in Ireland.
I would suggest just using romaine lettuce. They both have the similar qualities in terms of crunch and water content. Would think it’d be a pretty good substitute!
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I want to try this salad but can’t figure out where to find the sweet chili sauce. Do you have a brand you use or a store you get it at? Thanks so much!
I usually use the trader joe’s brand, but your local grocery store should probably have some too – it might be by Thai Kitchen?
Thank you! I will look at Trader Joe’s today.
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The dressing for this salad is amazing!!! I found myself just dipping hunks of chicken in it – forget the veggies. My husband isn’t a cabbage lover so made his with romaine and mine with the cabbage. This one is a keeper and great for summer.
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This post is really interesting especially with all that humor. Anyhow, I am dying to try this salad. I am actually a veggie person, not completely vegan but I enjoy a plate of vegetable salad, that is, if it is as delicious-looking as this. Thank you for posting this recipe.
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The sweet chili sauce? Where do you buy yours? What brand is it? I think I know what you’re talking about, but when going to the store today I could not find it. I settled for a bottle of sweet &chili from franks redhot. It was good, but was a bit to spicy for my family’s liking. Added a nice kick!
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Love love this!!! It tastes soooooo good! Omg I just love u. I’m not kidding when I say this: I dont even go out to eat hardly anymore, I just make something of yours and love it. I was at Olive Garden yesterday and just ordered cake.. Who needs to go out when we cook like this! On to the next AWESOME Jessica recipe.
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Does this recipe include the veggies you had them leave out when you ordered it? If not please tell me what else they included.
Loved the way you posted this too!
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This was an excellent recipe! I followed it exactly! The wings were scrumptious not only to look at but to eat! This recipe is a keeper. I’m trying the sauce on the salad today. Make double the sauce because you will want it on EVERYTHING!
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