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Thai Chicken Peanut Salad with Crispy Wonton Recipe

SERVES 4-6 | FINISH IN 30 minutes

Fresh Napa and red cabbage with grilled chicken breast, mixed with a variety of heirloom vegetables tossed in Sky Valley® Thai Peanut Dressing. Served between a crispy fried wonton.

  • 1 lb. grilled/sliced chicken breast
  • 2 c. shaved Napa Cabbage
  • ½ c. shaved red cabbage
  • ½ c. sliced red peppers
  • ½ c. Chinese cut (bias cut) heirloom carrots
  • ¼ c. sliced green onion
  • ¼ c. chopped cilantro
  • 2 tbsp. chopped mint
  • ½ c. Sky Valley® Thai Peanut sauce
  • 4-6 crispy fried wontons
  • ½ c. roasted peanuts, rough chopped
  1. Gather all the ingredients except for wontons and peanuts and place into a large mixing bowl. Mix until well combined.
  2. Place a small amount of salad onto a plate.  Place wonton on top and place salad on top of wonton. Garnish with roasted peanuts and serve.

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