Go Back
Thai chicken salad cheesecake factory copycat with peanut dressing in a floral gold-rim bowl
Print Recipe

Thai Chicken Salad Cheesecake Factory Copycat (Tested!)

A crunchy copycat Cheesecake Factory Thai chicken salad with grilled chicken, napa cabbage, crispy baked wonton strips, and a tested peanut-lime dressing that actually tastes like the restaurant version.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 420kcal

Ingredients

For the Chicken:

  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Wonton Strips:

  • 8 wonton wrappers, sliced into strips
  • 1 tbsp vegetable oil, for brushing

For the Salad:

  • 4 cup shredded napa cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, julienned
  • 3 green onions, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup chopped peanuts
  • 1 tbsp sesame seeds

For the Peanut-Lime Dressing:

  • 1/3 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp fresh grated ginger
  • 1/2 –1 tsp sriracha, to taste
  • 2 –4 tbsp warm water, as needed

Instructions

  • Season the chicken breasts with salt and pepper. Cook in a lightly oiled skillet over medium-high heat for 6–7 minutes per side, until the internal temperature reaches 165°F. Rest for 5 minutes, then slice against the grain.
  • Preheat the oven to 400°F. Arrange the wonton strips in a single layer on a baking sheet, brush lightly with oil, and bake for 5–6 minutes, flipping once, until deep golden and crisp. Let cool completely.
  • Whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, garlic, ginger, and sriracha. Add warm water one tablespoon at a time, whisking after each addition, until the dressing coats the back of a spoon in a thin, even layer.
  • Shred the napa cabbage, julienne the carrots and bell pepper, and slice the green onions. Combine in a large mixing bowl.
  • Pour about three-quarters of the dressing over the vegetables and toss until evenly coated. Taste and add more dressing as needed.
  • Top with the sliced chicken, baked wonton strips, chopped peanuts, sesame seeds, and cilantro. Serve immediately.

Notes

  • Measure the peanut butter into the bowl before the liquid ingredients — it blends smoothly with warm water, but clumps if added last.
  • Store the dressing separately from the salad for up to 1 week in the refrigerator; it thickens when cold, so thin with warm water before using.
  • Wonton strips stay crisp for up to 2 days if stored at room temperature in an airtight container, away from the dressed salad.
  • For a lighter version, the wonton strips can be air-fried at 380°F for 3–4 minutes instead of oven-baked.