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Skinny Vietnamese Chicken Salad with no dressing

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)
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Course: Salad
Cuisine: American
Diet: Gluten Free
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
  • cup fresh mint
  • cup fresh thai basil
  • 1 tablespoon chopped peanuts

For Dressing:

  • 2 tablespoon peanut butter powder
  • 2 tablespoon water
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • ¼ teaspoon 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
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