Name: Thai Slaw Chicken Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 16 oz tri-color bagged coleslaw; 1 red bell pepper, julienned; 1/2 cup cilantro, chopped finely; 4 green onions, chopped; 2 large cooked chicken breasts, chopped into bite-sized pieces; dry roasted peanuts or cashews, optional; 6 Tbsp soy sauce; 2 Tbsp peanut butter or cashew butter or PB2 made into peanut butter; 2 Tbsp lime juice; 1 Tbsp sesame oil; 1 Tbsp maple syrup; 1 Tbsp water; 2 tsp chili garlic sauce

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This Thai Slaw Chicken Salad is sure to satisfy your taste buds with it’s spicy peanut sauce, coleslaw, and tender chicken.

Thai slaw with spicy peanut dressing and dark wooden chopsticks.

Plus, it’s so pretty and full of summer flavor!

I was inspired to make this recipe from The Well Nut on Instagram. Her Thai Crunch Salad look so divine that I knew I wanted to make it.

Colorful Asian salad with chopped chicken and peanuts

My recipe does not include roasted chickpeas like hers, but diced chicken breast. You can buy a rotisserie chicken and dice it up or bake a few chicken breasts. Whatever is easiest for you!

You may remember my Chinese Chicken Slaw Salad which is delightful as well! In recent months, I have fancied this gluten free Thai Slaw Chicken Salad because I just can’t get over the flavors and textures.

You may like the Chinese version better if you are more sensitive to spice. 😉

Birds eye view of a bowl of Thai chicken salad.

Thai Slaw Chicken Salad

Salad Ingredients:

16 oz bag tri color coleslaw
1 red bell pepper, julienned
4 green onions, sliced
1/2 cup cilantro, chopped finely
2 large chicken breasts
Dry roasted peanuts or cashews to garnish (optional)

Spicy Thai Peanut Sauce Ingredients:

6 Tbsp low sodium soy sauce
2 Tbsp peanut butter/cashew butter
2 Tbsp lime juice
1 Tbsp maple syrup
1 Tbsp water
1 Tbsp sesame oil
2 tsp chili garlic sauce

Diced chicken breast and chopped cilantro atop bagged coleslaw blend.

Where are my meal preppers? Lunch makers? Simple recipe lovers? This dairy free Thai Slaw Chicken Salad recipe is perfect!

Keep the slaw salad, diced chicken and sauce stored separately until you are ready to prep your lunch for the day. Then stir all the ingredients together in a sealed container and grab a fork. It’s that easy.

Tri-color coleslaw blend with bell pepper and spicy peanut dressing.

The prepared high protein Asian salad can easily keep it’s crunch for up to 6 hours. I can’t attest to how well the cabbage retains it’s crunchy texture after that.

No matter what, the flavors are always on point! Just keep the 3 “main” ingredients separate until you are ready to devour this low carb recipe.

Beautiful Thai chicken salad piled high on a rustic white plate.

Lastly, if you are needing a quick dinner that you don’t have to heat your oven on those warm summer days, give this Thai Slaw Chicken Salad a try!

Yay for no bake recipes in the warmer months! I know you will just love this healthy Thai salad with peanut dressing.

Print Recipe

Thai Slaw Chicken Salad

The BEST Thai Slaw Chicken Salad | This easy no mayo coleslaw recipe is gluten free, dairy free, and refined sugar free. Eat this crunchy cabbage mix for a clean eating Asian lunch or meal prepped no bake dinner. A healthy and simple peanut dressing (spicy chili garlic sauce and rice vinegar) is mixed into the cold coleslaw, bell pepper, and green onion- just add diced chicken (leftover or rotisserie). You'll love this Thai peanut sauce! Make simple subs for Keto, Whole30 and Paleo!

Prep Time20 mins

Total Time20 mins

Course: Leftovers, Lunch, Main Dish

Cuisine: Asian, thai

Keyword: allergen friendly, asian, broccoli slaw, chicken, coleslaw,, dairy free, gluten free, Thai

Servings: 4 servings

Calories: 220kcal

Cost: $7.00

Equipment

1 large bowl
1 whisk
1 medium jar
1 cutting board
1 knife

Ingredients

Salad

16 oz tri-color bagged coleslaw
1 red bell pepper, julienned
1/2 cup cilantro, chopped finely
4 green onions, chopped
2 large cooked chicken breasts, chopped into bite-sized pieces
dry roasted peanuts or cashews, optional

Dressing

6 Tbsp soy sauce
2 Tbsp peanut butter or cashew butter or PB2 made into peanut butter
2 Tbsp lime juice
1 Tbsp sesame oil
1 Tbsp maple syrup
1 Tbsp water
2 tsp chili garlic sauce

Instructions

In a large bowl, big enough to hold all the salad ingredients, add all the veggies.
In a 16 oz mason jar, add all the sauce ingredients. Whisk the ingredients well.
If serving the entire salad, mix all the salad and sauce ingredients along with the diced chicken breasts. Mix until all ingredients are coated with the dressing. Top with peanuts or cashews, if desired.
If you are eating this salad in batches store the salad, dressing, and chicken separately. Add 1/4 of the salad mix, 1/4 of the diced chicken, and 4 Tbsp of dressing. Mix together and enjoy!