Healthy Peanut Asian Chopped Salad With Chicken

This healthy peanut Asian chopped salad with chicken and a delicious peanut dressing is a delicious way to add more veggies into your diet! It’s loaded with fresh, crunchy vegetables, chicken, and baked wonton chips, and it’s great for meal prep.

Raise your hand if you love chopped salads! Are you raising your hand? I can’t see you. I’m raising my hand!

I love chopped salads. I love the mix of crunchy veggies and fun toppings. I love that you can throw everything in a bowl and stir it all around with dressing for a complete meal. I love that you can eat them without having to stop every few bites to cut something with a knife. Chopped salads are just so darn good.

This Asian inspired chopped salad with chicken and my Thai peanut sauce is one that we make all the time and that you’ll absolutely love.

Why You’ll Love This Peanut Asian Chopped Salad

• It’s absolutely delicious! So many fresh, crunchy veggies mixed with tender chicken, edamame and baked wonton chips, all tossed in the most amazing gingery, slightly spicy peanut dressing, with fresh, punchy herbs for even more flavor. It’s to die for.
• It’s healthy. First, it’s salad. Second, it’s full of so many brightly colored fresh vegetables. Third, it’s got lots of protein from chicken and edamame, and finally, it’s got a good dose of healthy fat from the peanutty dressing. 
• It’s perfect for meal prep. Since there is a ton of crunchy cabbage, it holds up well to the dressing in the refrigerator for a day or two.
• You can customize it with what you’ve got. Chopped salads are great because you can throw any vegetables or proteins that you need to use into the mix. 
• It’s a great use for leftover chicken. (Or rotisseries chicken.)

How To Make This Healthy Peanut Asian Chopped Salad With Chicken

1. Make the peanut sauce by combining all the ingredients in a food processor. If you like more spice, add more!
2. Make the wonton chips by cutting wonton wrappers into thin strips, then toss in a touch of oil. Spread them on a baking sheet and bake at 400°F for 8-10 minutes, or until they’re golden and crispy.
3. Chop all of your veggies and chicken. 
4. Combine everything in a big bowl and toss to coat it in the dressing.

Tips For Making The Best Asian Chopped Salad

• Don’t skip the fresh herbs. They make a huge difference!
• Start with a little bit of dressing and toss, then add more as needed. It’s easy to add more, but you can’t take it back out.
• If you’re meal-prepping this salad, leave the wonton chips out and add them just before serving so they don’t get soggy. 

Ingredient Substitutions

• Use any cabbage (such as purple) or greens (like butter lettuce or romaine) that you like.
• You can throw in any fresh veggies that need to be used, such as celery, red onion, or tomatoes. 
• If you don’t have any leftover cooked chicken, you can cook some ground chicken (or even ground beef or pork, like in this recipe), or just leave it out for a plant-based meal!
• I use my homemade Thai peanut sauce for the dressing in this recipe, but you can use store-bought peanut sauce or any soy sauce-based dressing. 

Did you make this recipe? Please leave a star rating in the comments!

Healthy Peanut Asian Chopped Salad With Chicken

This healthy peanut Asian chopped salad with chicken and a delicious peanut dressing is a delicious way to add more veggies into your diet! It’s loaded with fresh, crunchy vegetables, chicken, and baked wonton chips, and it’s great for meal prep.

• Author: Kaleigh
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: salad
• Method: chopped
• Cuisine: Asian

Scale 1x2x3x

Ingredients

• 1/4 to 1/2 cup Thai Peanut Sauce
• 6 wonton wrappers
• 1/2 tsp neutral flavored oil, such as avocado oil
• 1 cup cooked chicken, shredded or chopped into bite-sized pieces
• 4 cups roughly chopped Napa cabbage
• 4 cups roughly chopped baby spinach
• 2 chopped green onions
• 1/4 cup chopped fresh mint
• 1/4 cup chopped cilantro leaves
• 1/2 chopped red bell pepper
• 1/2 cup chopped cucumber
• 1/2 cup shredded carrots
• 1/2 cup frozen shelled edamame, thawed
• 3 tbsp chopped peanuts

Instructions

1. Make the peanut sauce. Set aside.
2. Cut wonton wrappers into 1/4 inch strips. Toss with avocado oil and spread in an even layer on a baking sheet. (You can also use oil spray if you have it.) Bake at 400°F for 8-10 minutes or until golden. Remove from oven and set aside to cool.
3. Chop chicken, cabbage, spinach, carrots, bell pepper, cucumber, green onion, mint, cilantro and peanuts. Place it all in a big bowl. Add edamame, wonton chips and dressing, and toss to coat evenly in the dressing.

Notes

• Don’t skip the fresh herbs. They make a huge difference!
• Start with a little bit of dressing and toss, then add more as needed. It’s easy to add more, but you can’t take it back out.
• If you’re meal-prepping this salad, leave the wonton chips out and add them just before serving so they don’t get soggy.

Keywords: healthy asian chopped salad, peanut chopped salad with chicken, healthy asian chopped chicken salad