Thai Chicken Salad Recipe

Name: Thai Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups vegetable oil for frying; 20 each wonton wrappers cut into 1/4 inch strips; 8 cups mixed salad greens mixed, shredded; 4 cups chicken roasted or bbq; 1 cup mung bean sprouts; 1 large sweet yellow bell peppers cut into thin julienne; 1/2 each cucumbers seedless, cut into thin julienne; 6 tablespoons lime juice; 1/4 cup fish sauce nam pla; 1/4 cup brown sugar, light packed; 4 each serrano chiles seeded and minced; 1/2 teaspoon nutmeg freshly grated; 1 tablespoon lemongrass fresh, optional; 1 tablespoon ginger fresh, minced; 1/4 cup mint leaves minced fresh; 3 tablespoons basil minced fresh; 1/4 cup peanuts unsalted, dry, coarsely chopped

Servings: persons

3 cups vegetable oil for frying
20 each wonton wrappers cut into 1/4 inch strips
8 cups mixed salad greens mixed, shredded
4 cups chicken roasted or bbq
1 cup mung bean sprouts
1 large sweet yellow bell peppers cut into thin julienne
1/2 each cucumbers seedless, cut into thin julienne
6 tablespoons lime juice
1/4 cup fish sauce nam pla
1/4 cup brown sugar, light packed
4 each serrano chiles seeded and minced
1/2 teaspoon nutmeg freshly grated
1 tablespoon lemongrass fresh, optional
1 tablespoon ginger fresh, minced
1/4 cup mint leaves minced fresh
3 tablespoons basil minced fresh
1/4 cup peanuts unsalted, dry, coarsely chopped

1
In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface.
2
Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute.
3
Transfer to paper towels; drain well.
4
In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber.
5
In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil.
6
Add the dressing to the salad and toss well.
7
Gently fold in the crisp won ton strips.
8
Turn out onto a serving platter and sprinkle with the peanuts.

2114

kcal

Calories

194

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups vegetable oil for frying, 20 each wonton wrappers cut into 1/4 inch strips, 8 cups mixed salad greens mixed, shredded, 4 cups chicken roasted or bbq, and more.

Yes, Thai Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions