Thai Peanut Chicken Salad is packed with crisp cabbage, plenty of veggies, slivered almonds, and crunch wonton noodles. It's tossed in a quick sesame vinaigrette and topped off with crispy, peanut-laced chicken. So many delicious flavors and textures happening here!
Season chicken with 3/4 teaspoon salt on all sides. Season with a little bit of black pepper.
Heat a medium wok or non-stick skillet to a medium-high heat. Add 2 teaspoons of sesame oil. Once the oil is hot, add the chicken. Cook the chicken until golden brown and crisp, on all sides. About 4-5 minutes.
While the chicken cooks, whisk 2 teaspoons rice vinegar, 2 teaspoons peanut butter, 2 teaspoons soy sauce, and 2 teaspoons honey in a small bowl.
When the chicken is done cooking, turn the heat down to medium-low and add the sauce. Toss until coated. Cook another 1-2 minutes. Remove from the heat.
Whisk together remaining rice vinegar, honey, and garlic together in the same bowl you made the peanut sauce in. Slowly whisk in remaining sesame oil. Season with plenty of salt and pepper.
Add carrots, bell peppers, snow peas, cabbage, romaine, half of the almonds, half of the wonton strips and all of the cilantro. Add the dressing. Toss to combine. Season with a little bit of salt and pepper.
Top with remaining almonds, wonton strips, and chicken. (You can also just toss everything together to evenly distribute the chicken.)