Thai Chicken Salad

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5 from 2 reviews

This Thai Chicken Salad is light, crunchy and refreshing, perfect for lunch or dinner on a hot day. Make a big batch and eat the leftovers all week!


  • 1 cup green cabbage, chopped
  • 1 cup red cabbage, chopped
  • 2 cups broccoli slaw
  • 1/2 cup carrots (cut into matchsticks)
  • 1/2 cup red peppers (cut into matchsticks)
  • 1/4 cup onion diced
  • 1 cup jicama (peeled & cut into matchsticks)
  • 2 Tbsp cilantro (minced)
  • 3 cup cooked chicken (chopped)
  • 1/4 cup nut butter
  • 2 Tbsp lime juice
  • 1 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp honey
  • chopped peanuts or cashews for topping, optional


  1. In a large bowl, combine all but the last 5 ingredients and stir to combine.
  2. Mix the remaining ingredients in a small bowl to make a sauce.
  3. Pour over cabbage mixture and mix well.
  4. Serve cold. Top with nuts if desired.


-Flavors will develop the longer it sits in the fridge.[br]-Feel free to use all one color cabbage or omit cabbage and use all broccoli slaw.[br]-Leftover chicken or rotisserie chicken would work well in this recipe.