Rainbow Thai Chicken Salad Recipe

Rainbow Thai Chicken Salad Recipe

How To Make Rainbow Thai Chicken Salad

This chicken salad is Thai-inspired and full of colorful veggies like cabbage, carrot, mango, avocado, and pepper. It’s served with a peanut butter dressing

Preparation: 15 minutes
Total: 15 minutes



  • 3cupsshredded cooked chicken
  • 2cupspurple cabbage,shredded
  • 1cupgreen cabbage,shredded
  • 1avocado,diced
  • 1mango,peeled, pitted and diced
  • 1large carrot,julienned or shredded
  • 1red pepper,cored and julienned or diced
  • 1cupfresh cilantro leaves,roughly chopped
  • ½cupgreen onions,chopped
  • ¼cupcashews,or peanuts, chopped
  • ½cupnatural peanut butter
  • 2tbsphot water
  • 2tbsprice wine vinegar
  • 2tbspsoy sauce
  • 2tbsphoney
  • ¼tspsesame oil
  • 1juice of lime
  • red pepper flakes,just a pinch


  1. Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

Peanut Butter Dressing:

  1. Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the desired consistency.


  • Calories: 633.28kcal
  • Fat: 35.68g
  • Saturated Fat: 7.14g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 18.26g
  • Polyunsaturated Fat: 7.53g
  • Carbohydrates: 46.67g
  • Fiber: 10.22g
  • Sugar: 29.49g
  • Protein: 39.21g
  • Cholesterol: 78.75mg
  • Sodium: 563.75mg
  • Calcium: 105.00mg
  • Potassium: 1242.15mg
  • Iron: 3.99mg
  • Vitamin A: 304.58µg
  • Vitamin C: 116.56mg
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