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5 from 3 ratings

Rainbow Chopped Thai Chicken Salad

This rainbow chopped Thai chicken salad has delicious, crunchy vegetables in every color of the rainbow. Tossed with a sweet homemade Thai salad dressing.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Course, Salad
Cuisine: Asian Inspired
Servings: 4 people
Calories: 664
Author: Natalie


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


  • 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.
  • 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


Calories: 664 | Total Carbs: 82.9g | Protein: 23.9g | Fat: 31.6g | Fiber: 16g | Net Carbs: 67g