Skinny Vietnamese Chicken Salad with no dressing
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5 from 3 votes

Thai Chicken Salad

Light, crunchy and packed with Thai flavors, this salad is great for make ahead lunches.  The Thai peanut dressing is lightened up with powdered peanut butter but is still full of flavor.  (gluten free, dairy free)
Course Salad
Cuisine Thai
Keyword Thai Chicken Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 3
Calories 230kcal
Author Karen Kelly


  • 1 cup cooked chicken, shredded
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 cup diced cucumber
  • 1/3 cup fresh mint
  • 1/3 cup fresh thai basil
  • 1 tbsp chopped peanuts

For Dressing:

  • 2 tbsp peanut butter powder
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1/4 tsp ginger


  • Toss all salad ingredients in a large bowl.  
  • Put all dressing ingredients into a jar and shake really well.  It takes a little work to get that peanut butter powder all mixed in.  
  • Add dressing to salad right before serving.  Garnish with more mint and lime slices.  


Calories: 230kcal | Carbohydrates: 13g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 115mg | Potassium: 507mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7645IU | Vitamin C: 40.2mg | Calcium: 84mg | Iron: 1.7mg