Thai Crunch Salad Recipe Inspired by California Pizza Kitchen

This Thai Crunch Salad is my homemade take on the much-loved California Pizza Kitchen classic. It’s vibrant, full of texture and flavor—packed with chopped chicken, crisp vegetables, edamame, peanuts and crunchy wonton strips, all brought together by a creamy Thai peanut dressing that you can whip up in minutes.

I developed this recipe over ten years ago because I wanted a simple, homemade version that captures the crunchy, tangy, peanut-forward experience of the restaurant salad. The result is a satisfying main-dish salad that’s hearty enough for a meal yet bright and refreshing. If you enjoy balanced textures and bold flavors, this will likely become a go-to in your rotation.

What makes this salad special is how the ingredients work together: a base of romaine mixed with colorful coleslaw, fresh cilantro and green onion for brightness, edamame for a protein-and-fiber boost, diced red pepper and shredded carrot for sweetness and color, and tender rotisserie chicken for convenience and hearty bite. Avocado adds creaminess while roasted unsalted peanuts and crispy wonton strips supply irresistible crunch. The homemade peanut dressing blends savory, sweet, tart and slightly spicy notes to tie everything together.

Thai Crunch Salad Ingredients

• Romaine lettuce – Chopped well. Combining romaine with coleslaw adds volume and a crisp base.
• 3-color coleslaw mix – A mix of green cabbage, red cabbage and shredded carrot; if it includes dressing, discard or save it for another use.
• Cilantro leaves – Coarsely chopped for fresh herbal flavor.
• Shelled edamame – Fresh or frozen (thawed) for color and protein.
• Green onions – Thinly sliced.
• Additional shredded carrot – For extra color and texture.
• Red bell pepper – Diced for sweetness and crunch.
• Rotisserie chicken – Use chopped breast meat (not shredded) for a texture close to the restaurant version.
• Avocado – Diced or sliced just before serving.
• Roasted unsalted peanuts – Roughly chopped for nutty crunch.
• Wonton strips – Store-bought or homemade from wonton wrappers fried in vegetable oil until golden and crisp.

Thai Peanut Dressing Ingredients

Instead of making two separate dressings like the restaurant (a lime-cilantro vinaigrette and a peanut sauce), this single dressing blends the best qualities of both: creamy peanut flavor with bright citrus and a touch of heat.

• Creamy peanut butter
• Water – To thin the dressing to the desired consistency.
• Vegetable oil and sesame oil – For richness and a subtle toasted note.
• Seasoned rice vinegar – Adds sweet-tangy balance (contains a bit of sugar and salt).
• Brown sugar – For mild sweetness and depth.
• Less sodium soy sauce – Or substitute tamari for a gluten-free version.
• Minced garlic
• Red pepper flakes – Optional; adjust for heat level.
• Lime juice – Fresh juice from about half a lime for brightness.

How to Make Copycat CPK Thai Crunch Salad

• Make the Thai peanut dressing: Combine all dressing ingredients in a small blender or food processor and blend until smooth and emulsified. If it’s too thick, add a tablespoon or two of water until it reaches a pourable consistency. The dressing can be made 2–3 days ahead and refrigerated.
• Prepare the wonton strips: Stack wonton wrappers and cut into 1/4-inch strips. Heat about 1-inch of vegetable oil in a skillet. Fry the strips in batches, spreading them out so they don’t stick. Remove when golden and drain on paper towels. They brown quickly and crisp further as they cool.
• Assemble the salad: In a large bowl combine chopped romaine, coleslaw mix, chopped cilantro, edamame, green onions, shredded carrot, diced red pepper and chopped rotisserie chicken. Toss gently to mix.
• Dress and finish: Pour about three-quarters of the peanut dressing over the salad and toss to coat. Add diced avocado and peanuts and gently toss again. Drizzle the remaining dressing on top, then finish with a generous handful of wonton strips for crunch. Serve immediately.

More Main Dish Salads You’ll Love

• BBQ Chicken Salad (CPK copycat style)
• Grilled Chicken Caesar Salad
• Easy Chicken Cobb Salad
• Southwest Chicken Caesar Salad
• Mediterranean Chicken Chopped Salad with Creamy Feta-Dill Dressing

This recipe yields a generous main-dish salad that serves about four. Prep time is roughly 25 minutes and total time about 26 minutes if you make the dressing and wonton strips while chopping the salad ingredients.

This post was originally published on March 29, 2012 and has been refreshed with updated text and images.