CPK’s Thai Crunch Salad (Copy-Cat)

If you’re in a salad rut, this main course salad will fix it for sure.  It’s just the most delicious salad! And the crowning glory, the dressing. It’s to-die-for! It’s my copy-cat version of California Pizza Kitchen’s salad.  I’ve always loved their salad.  My version is much lower in calories and still tastes great. Each large salad, including dressing, has 246 calories and 12 grams of fat.
CPK’s Thai Crunch Salad with Peanut Dressing (Copy-Cat)

Helpful Tips About this Recipe

Makes 4 main course salads with lots of extra dressing, to serve on the side. 

Food Facts

CPK’s Thai Crunch Salad consists of crisp veggies and fresh cilantro with chicken and the crunch of peanuts, wontons and rice sticks. Served with Thai Peanut Dressing. Available as a half or full-size salad. The half salad has 580 calories and the full salad has 1180.
Nutrition Facts  for Thai Peanut Dressing
SKINNY FACTS: for 1 tablespoon Dressing
61 calories, 5g fat, 1g sat. fat, 0mg chol, 4g carbs, 1g protein, 0g fiber, 73mg sod, 3g sugar
SKINNY FACTS: for 2 tablespoons Dressing
122 calories, 9g fat, 1g sat. fat, 0mg chol, 9g carbs, 2g protein, 1g fiber, 145mg sod, 6g sugar

WW Freestyle SmartPoints
WW SmartPoints 6-Green
WW Points Plus 7
SKINNY FACTS: for 1 main course salad ( including 2 T dressing)
246 calories, 12g fat, 1g sat. fat, 22mg chol, 16g prot, 23g carbs, 5g fiber, 287mg sod, 15g sugar
FACTS: for Freestyle SmartPoints
118 calories, 1g sat. fat, 2g protein, 7g sugar


CPK’s Thai Crunch Salad with Peanut Dressing (Copy-Cat)

CPK’s Thai Crunch Salad (Copy-Cat)

5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer, Main Course, Salad
Cuisine American, Asian, Thai
Servings 4
Calories 246 kcal


Ingredients for Thai Peanut Dressing:

  • ¼ cup peanut butter, crunchy or creamy, I used unsalted crunchy
  • ¼ cup fresh cilantro leaves, loosely packed
  • 3 tablespoons vegetable oil, I used canola
  • 3 tablespoons honey
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon ginger from a jar or 1-inch piece peeled and chopped
  • 1 tablespoon soy sauce (use Tamari for gluten-free)
  • 2 garlic cloves, chopped
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes

Ingredient for Salad:

  • 4 cups shredded coleslaw mix or shredded cabbage
  • 4 cups romaine lettuce, chopped fine
  • 1 cup chicken, cooked and diced
  • 1 cup carrots, shredded
  • 1 cup purple cabbage, shredded, or use 1 more cup coleslaw mix or cabbage
  • 1 cup red bell pepper, diced
  • 1 cup cucumber, peeled and chopped
  • ½ cup edamame, cooked and shelled
  • 2 scallions, thinly sliced

Ingredients for Toppings: optional

  • ½ cup dry Ramen noodles, crumbled (don’t use the seasoning packet) or ½ cup chow mein noodles (not gluten-free)
  • Chopped cilantro
  • Chopped avocado
  • Chopped peanuts


  • For the dressing:  Combine all of the ingredients in a blender or mini chop. Process until completely smooth. Refrigerate until ready to serve.
  • For the salad: Divide the salad among 4 dinner-size plates. Drizzle 2 tablespoons dressing over each salad. Top each with 2 T topping, if desired.  Serve extra dressing on the side for anyone who desires more. Although this recipe makes 4 salads, you can make 1-4. Store remaining salad and dressing for a few days in the refrigerator. I could eat this several days in a row!
  • Store remaining dressing in the refrigerator for about a week.


Serving: 1saladCalories: 246kcalCarbohydrates: 23gProtein: 16gFat: 12gSaturated Fat: 1gCholesterol: 22mgSodium: 287mgFiber: 5gSugar: 15gBlue Smart Points: 5Green Smart Points: 6Plus Points: 7
Tried this recipe?Let me know how it was!


  1. I’m so glad you love it. It’s one of my favorites!
    Thanks so much for letting me know, Doreen!
    All the very best,

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