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Thai Chicken Salad

Servings: 6 Time: 10 Minutes- **Prep time does not including cooking the chicken**


1/3 cup All Natural Peanut Butter

3 tbsps Apple Cider Vinegar

2 tbsps Extra Virgin Olive Oil

1 tbsp Coconut Aminos

1 tbsp Water

4 cups Coleslaw Mix

1/4 Cucumber (medium, diced)

1/2 Red Bell Pepper (medium, diced)

3 stalks Green Onion (sliced)

12 ozs Chicken Breast, Cooked (diced)


  1. In a large bowl, whisk together the peanut butter, vinegar, oil, coconut aminos, and water.

  2. Add the remaining ingredients and stir until everything is coated in the dressing. Divide into bowls and enjoy!


Leftovers: Refrigerate in an airtight container for up to four days.

Serving Size: One serving is equal to approximately one cup.

Peanut-Free: Use almond butter instead of peanut butter.

More Flavor: Top with crushed peanuts, sesame seeds, and/or cilantro.

Make it Vegan: Use tofu or chickpeas instead of chicken

**Prep time does not including cooking the chicken**

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