Spicy Garlic Chicken Crunch Salad with Chili Lime Dressing

This vibrant salad brings together tender garlic-seasoned dark meat chicken, crisp cabbage and crunchy wonton strips for a satisfying meal that’s ready in just 20 minutes. The bright, spicy dressing made with chili sauce, Sriracha and lime adds a punch of flavor that ties everything together.

Perfect for busy weeknights, this salad is hearty enough to be a main course. The combination of textures-from the crunchy fried onions and wonton strips to the refreshing cucumbers-makes every bite exciting. Customize the heat level by adjusting the Sriracha to your taste.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Open the package of chicken and drain any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken in an even layer and season with garlic powder, salt and pepper. Cook undisturbed until browned on one side, 1-2 minutes. Then stir occasionally until browned all over and cooked through, 3-5 minutes more. Transfer to a paper-towel-lined plate and wipe out the pan.
2. While the chicken cooks, wash and dry the produce. Trim and halve the cucumbers lengthwise, then thinly slice into strips. Zest one lime and quarter both limes. Finely chop the cilantro.
3. In a large bowl, combine the cucumber strips with a big pinch of sugar and a big pinch of salt. Set aside to cure.
4. In a small bowl, whisk together the sweet Thai chili sauce, Sriracha, garlic-ginger scallion paste, lime zest, olive oil, ½ teaspoon sugar, ½ teaspoon water and the juice from half a lime. Stir until the sugar dissolves and the dressing is well combined. Taste and adjust with more lime juice, sugar or salt if desired.
5. Drain any excess liquid from the cucumbers and pat dry with paper towels. To the bowl with cucumbers, add the cooked chicken, coleslaw mix, red cabbage and carrot mix and cilantro. Toss with as much dressing as you like.
6. Divide the salad between bowls. Top with crispy fried onions and wonton strips. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast. Just be careful not to overcook it, as breast meat can dry out quickly.

How can I make this salad ahead of time?

You can prep the ingredients in advance, but toss the salad with dressing and add the crunchy toppings just before serving to keep it crisp.

Is this salad gluten-free?

The wonton strips and crispy fried onions contain wheat. For a gluten-free version, omit them or use gluten-free alternatives.