Spicy Thai Chicken Grain Salad with Crunchy Peanuts and Wonton Strips

This vibrant grain salad brings bold Thai-inspired flavors to your table in just 20 minutes. Tender chicken cutlets, fresh cucumber and tomato and a hearty grain blend are tossed in a sweet and spicy dressing, then topped with toasted peanuts, crispy fried onions and crunchy wonton strips for a satisfying crunch in every bite.

Perfect for busy weeknights when you need a quick, stress-free meal that doesn’t skimp on taste. The combination of textures and flavors-from the cool veggies to the warm grains and zesty dressing-makes this salad a colorful and delicious one-bowl dinner.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Massage the grain blend package to separate the grains, then partially open the package. Microwave until warmed through, about 1½ to 2 minutes. Spread the grains on a plate to cool slightly.
2. Wash and dry the produce. Quarter the lime. Trim the cucumber, halve it lengthwise and cut crosswise into ½-inch half-moons. Quarter the tomato lengthwise and slice into ¼-inch quarter-moons. Trim and thinly slice the scallions.
3. Crush the peanuts in their bag using a rolling pin or heavy pan. Heat a small dry pan over medium-high heat, add the peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Transfer to the plate with the grains.
4. In a large bowl, whisk together the rice wine vinegar, sweet Thai chili sauce, 2 tablespoons olive oil, a squeeze of lime juice and as much sriracha as you like.
5. Add the mixed greens, cucumber, tomato, scallions, grains, peanuts, half the crispy onions, half the wonton strips, salt and pepper to the bowl with the dressing. Toss to combine. Taste and adjust seasoning with more salt, pepper or lime juice if desired.
6. Divide the grain salad among shallow bowls. Top with the remaining crispy onions and wonton strips. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different grain?

Yes, you can substitute the microwavable grain blend with cooked quinoa, brown rice or farro. Adjust cooking time accordingly.

How do I store leftovers?

Store the salad and toppings separately in airtight containers in the refrigerator for up to 2 days. Add the crispy toppings just before serving to maintain crunch.

Is this recipe gluten-free?

The wonton strips and some grain blends may contain wheat. To make it gluten-free, use gluten-free grains and omit the wonton strips or replace them with gluten-free crunchy toppings.