Vietnamese-Style Chicken Crunch Salad
with Dark Meat Chicken, Cabbage, Cucumbers & Wonton Strips
- Sesame
- Wheat
Tender garlic-seasoned dark meat chicken is tossed with crisp cabbage, coleslaw mix, and lightly cured cucumbers in a bright, spicy dressing of chili, Sriracha, garlic-ginger scallion paste, lime, and olive oil. Finished with cilantro, crispy fried onions, and crunchy wonton strips, this hearty salad delivers vibrant flavor and satisfying crunch.
Ingredients
1 ounce
Sweet Thai Chili Sauce
10 ounce
Diced Chicken Thighs
2 unit
Mini Cucumber
4 ounce
Red Cabbage and Carrot Mix
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
2 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 unit
Wonton Strips
(Contains: Wheat)
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
¾ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of oil in a large pan over medium high heat. Add chicken in an even layer; season all over with garlic powder, salt, and pepper. Cook, undisturbed, until browned on one side, 1-2 minutes. Cook, stirring occasionally, until browned all over and cooked through, 3-5 minutes more.
-
Remove from heat; transfer to a paper-towel-lined plate. Wipe out pan.
-
While chicken cooks, wash and dry produce.
-
Trim and halve cucumbers lengthwise; thinly slice lengthwise into strips. Zest one lime and quarter both (for 4 servings, zest two limes and quarter all four). Finely chop cilantro.
-
In a large bowl, combine cucumbers, a big pinch of sugar, and a big pinch of salt. Set aside to cure.
-
In a small bowl, whisk together chili sauce, Sriracha, garlic-ginger scallion paste, lime zest, 2 TBSP olive oil, ½ tsp sugar, ½ tsp water, and juice from half the lime (4 TBSP olive oil, 1 tsp sugar, and 1 tsp water for 4 servings). Stir until sugar has dissolved and dressing is thoroughly combined. Taste and adjust seasoning with additional lime juice, sugar, or salt if desired.
-
Drain any excess liquid from cucumbers and pat dry with paper towels.
-
To bowl with cucumbers, add chicken, coleslaw mix, cabbage and carrot mix, and cilantro. Toss with as much dressing as you like.
-
Divide salad between bowls. Top with crispy fried onions and wonton strips. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The dressing is a standout — bright, bold, and well-balanced — and the crispy wonton strips and fried onions add satisfying crunch. 🌶️ Some found the overall dish a bit bland or not spicy enough; adding fish sauce, tamari, or a splash of rice vinegar deepened the flavor nicely.
- Ease of prep: Quick and easy to pull together on a weeknight, with most of the work being simple chopping and tossing.
- Suggestions: Cut the cucumbers into smaller pieces or half-moons instead of spears — several reviewers found the spears hard to eat. A few also suggested using less garlic-ginger scallion paste if you prefer a milder flavor, and one reviewer skipped the sugar in the dressing since the dish was already sweet enough.
- Leftovers: The salad is best eaten fresh; it did not keep well overnight, as the greens wilted and the textures softened.
- Chicken: Some found the dark meat chicken pieces uneven, fatty, or gristly — trimming well before cooking makes a big difference. A few preferred chicken breast for a cleaner texture in this salad.
Reviews from our home cooks
We all LOVED this salad! Because we have a diabetic in the house, I reduced the sweet chili sauce by half, left out the sugar, and added some hot chili oil in their place. It was top notch!
This was delicious, easy and healthy, and easy to make vegetarian for some diners by not adding chicken to their plate.
This was a favorite! I did add some fish sauce to the dressing, which gave it depth and umami. Refreshing and light, a nice counterpoint to the heavier foods that tend to predominate at this time of year.
Prepped first, then started cooking chicken (added to salad warm). Used only 1 lime- zest and juice (plenty of acidity). Consider added shrimp instead of chicken.
The flavors were great together. I did cut the cucumber smaller, my preference. I added shredded carrots and onion.
Fresh produce was good; the dressing was very blah; the chicken thighs chopped up was not enough protein and the chicken itself was very bland recipe
Slightly more ginger forward than a typical Asian salad and we really enjoyed it.
This is the best! The dressing is so good and the cucumber with salt and sugar...yum
This was lights out great!!!! So easy and fast to prepare. I will order it anytime I see it on the menu.
Simple and a very fresh, light meal. Would be perfect for the summertime.
