Thai Chicken Salad with Peanut Dressing

Got some chicken leftover from last night’s dinner? Shred it and add it with cabbage, green onions and cilantro, and whip up a quick peanut dressing!


Serves: 4

Prep time: 20 minutes


  • 6 cups shredded cabbage
  • 1 1/2 cups shredded chicken breast
  • 1 large carrot, grated
  • 1/4 cup chopped peanuts
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 avocado, halved, seeded, peeled and diced

For the dressing:

  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon sugar, or more, to taste


1. To assemble the salad, place cabbage in a large bowl; top with chicken, carrot, peanuts, green onions, cilantro and avocado.

2. To make the dressing, whisk together peanut butter, soy sauce, vinegar, lime juice, sugar and 2 tablespoons water in a small bowl. Pour the dressing on top of the salad and gently toss to combine.

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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.