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A plate of Thai chicken salad in front of a big bowl of the rest of the salad.
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Thai-Inspired Chicken Salad (California Pizza Kitchen Copycat Recipe)

Crunchy Thai Chicken Salad has a mix of fresh vegetables, tender chicken, and a tantalizing Thai peanut dressing that's guaranteed to delight your taste buds and add a spark to your dining table! This Asian chicken salad recipe not only packs a flavorful punch but is also perfect for quick dinners, special occasions, or as a nutritious option for meal prep!
Prep Time20 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Thai
Diet: Gluten Free
Servings: 4 -6 servings
Author: Amy Nash

Ingredients

Thai Peanut Dressing

  • ⅓ cup creamy peanut butter
  • ⅓ cup water
  • 3 tablespoons canola oil
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons brown sugar
  • 3 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 3 cloves garlic
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground ginger
  • ½ teaspoon crushed red pepper flakes
  • 2 limes juiced

Salad

  • 3 cups romaine lettuce chopped (about 1 large head)
  • ½ head Napa cabbage chopped (about 2-3 cups)
  • ½ small head red cabbage cored and chopped (about 1-2 cups)
  • 1 bunch cilantro chopped
  • 1 cup shelled edamame
  • 6 green onions chopped
  • 1 cup shredded carrot (about 1-2 large carrots)
  • ½ red bell pepper diced
  • 2-3 cups cooked chicken breast chopped
  • 1 avocado diced
  • ¾ cup roughly chopped roasted peanuts
  • 1-2 cups crispy wonton strips
  • 1 small English cucumber diced

Instructions

  • Combine all dressing ingredients in a medium bowl and whisk well to combine. Set aside.
    ⅓ cup creamy peanut butter, ⅓ cup water, 3 tablespoons canola oil, 3 tablespoons seasoned rice vinegar, 3 tablespoons brown sugar, 3 teaspoons soy sauce, 2 teaspoons sesame oil, 3 cloves garlic, 1 ½ teaspoons kosher salt, ½ teaspoon ground ginger, ½ teaspoon crushed red pepper flakes, 2 limes
  • In a large mixing bowl, combine all of the salad ingredients except for the wonton strips. Pour the peanut dressing over the salad and toss to combine.
    3 cups romaine lettuce, ½ head Napa cabbage, ½ small head red cabbage, 1 bunch cilantro, 1 cup shelled edamame, 6 green onions, 1 cup shredded carrot, ½ red bell pepper, 2-3 cups cooked chicken breast, 1 avocado, ¾ cup roughly chopped roasted peanuts, 1 small English cucumber
  • Sprinkle with the crispy wonton strips just before serving.
    1-2 cups crispy wonton strips

Notes

Storage & Make Ahead
  • Make Ahead: Prepare the components of the salad ahead of time. Keep the dressing, salad ingredients, and crispy toppings like wonton strips separate until right before serving to maintain the best texture and freshness.
  • Store: Place the salad in an airtight container, separating the dressing and any crispy elements like wonton strips to prevent them from becoming soggy, and store for up to 2 days in the fridge. Store the peanut dressing separately in a jar or an airtight container in the refrigerator for up to a week.

Nutrition

Calories: 775kcal | Carbohydrates: 49g | Protein: 44g | Fat: 50g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 25g | Trans Fat: 0.05g | Cholesterol: 60mg | Sodium: 1461mg | Potassium: 1830mg | Fiber: 16g | Sugar: 21g | Vitamin A: 10603IU | Vitamin C: 117mg | Calcium: 273mg | Iron: 5mg

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