Thai Slaw Chicken Salad
This Thai Slaw Chicken Salad is sure to satisfy your taste buds with it’s spicy peanut sauce, coleslaw, and tender chicken.
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.
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. 😉
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
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.
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.
Lastly, if you are needing a quick dinner that you don’t have to heat your oven on those warm summer days, give this 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.
Thai Slaw Chicken Salad
Equipment
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 Tablespoons soy sauce
- 2 Tablespoons peanut butter or cashew butter or PB2 made into peanut butter
- 2 Tablespoons lime juice
- 1 Tablespoon sesame oil
- 1 Tablespoon maple syrup
- 1 Tablespoon water
- 2 teaspoons chili garlic sauce
Instructions
- In a 16 oz mason jar, add all the dressing ingredients. Whisk the ingredients together with a fork, whisk or handheld matcha frother (see notes).6 Tablespoons soy sauce, 2 Tablespoons peanut butter or cashew butter or PB2 made into peanut butter, 2 Tablespoons lime juice, 1 Tablespoon sesame oil, 1 Tablespoon maple syrup, 1 Tablespoon water, 2 teaspoons chili garlic sauce
- In a large bowl, mix together all the salad ingredients – shredded cabbage (coleslaw mix), red pepper, cilantro, green onion.16 oz tri-color bagged coleslaw, 1 red bell pepper, julienned, 1/2 cup cilantro, chopped finely, 4 green onions, chopped
- Add 1/4 of the salad mixture, 1/4 of the diced chicken, and 4 Tablespoons of the dressing to a serving bowl and mix together. Top with peanuts or cashews, if using, and enjoy.2 large cooked chicken breasts, chopped into bite-sized pieces, dry roasted peanuts or cashews, optional
- Alternatively, if serving the entire recipe, add all the salad ingredients and diced chicken to a large bowl. Pour all the dressing over the salad and mix until the veggies are coated with the dressing. Top with peanuts or cashews, if desired.
- Store the salad mix, chicken, dressing and peanuts separately in the fridge for up to 4 days if meal prepping for the week.
Such a delicious salad! Love the spicy sauce.