Rainbow Chopped Thai Chicken Salad

  • Author: Tastes Lovely
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 4 people 1x


Thai Dressing

  • 1 cup sweet chili sauce
  • 1/2 cup rice wine vinegar
  • 1/2 cup coconut milk
  • 3 tablespoons honey
  • 2 tablespoons creamy peanut butter
  • 2 cloves of garlic, grated or finely minced
  • 1 tablespoon fresh ginger paste (sub 1 teaspoon ground ginger)
  • juice from 1 lime, about 1 tablespoon

Rainbow Chopped Thai Chicken Salad

  • 1 head napa cabbage, shredded, about 6 cups
  • 1/2 head red cabbage, shredded, about 3 cups
  • 1 bunch of cilantro, chopped
  • 1 yellow bell pepper, ribs and seeds removed, chopped into 1/2” thick matchsticks
  • 1 english cucumber, seeds removed and sliced into 1/4” half moons
  • 1 bunch green onions, chopped
  • 1 cup shredded carrots
  • 1 cup salted peanuts
  • 3 cups cooked chicken (I get my chicken from ButcherBox, which I highly recommend)


  1. In a medium size sauce pan over medium high heat, combine all the dressing ingredients and stir to combine. Cook until well mixed, about 3 minutes. Remove from heat and allow to cool, or transfer to an airtight container and refrigerate for up to 1 week.
  2. In a large salad bowl, combine all the salad ingredients. Top with desired amount of dressing and toss.


-I really like using the fresh ginger paste that comes in a squeeze tube in the produce section. It’s usually refrigerated next to all the fresh herbs.
-Adapted from How Sweet Eats