Thai Peanut Chicken Slaw Bowl – Packed with Protein and Flavor
Quick, crunchy, and full of flavor, this Thai Peanut Chicken Slaw is a gluten-free salad packed with veggies, rotisserie chicken, and creamy peanut sauce.
Ingredients
- 3 cups coleslaw mix
- 2 cups broccoli slaw
- 1 cup matchstick carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, seeded and diced
- 2 green onions, chopped
- ¼ cup fresh cilantro, chopped
- 2 cups shredded rotisserie chicken
- ½ cup Thai peanut sauce (store-bought or homemade)
- Juice of 1 lime
- ⅓ cup chopped peanuts
Instructions
- In a large mixing bowl, combine the coleslaw mix, broccoli slaw, carrots, red bell pepper, cucumber, green onions, cilantro, and shredded chicken.
- In a separate bowl, whisk together the Thai peanut sauce and lime juice until smooth.
- Pour the dressing over the slaw mixture.
- Toss everything thoroughly using tongs until all ingredients are well coated.
- Just before serving, sprinkle chopped peanuts over the top for added crunch.
- Serve your Thai Peanut Chicken Slaw immediately or refrigerate for up to 4 hours before serving.
- Enjoy this protein-rich, gluten-free slaw on its own or as a filling in lettuce wraps!
Notes
To make this slaw vegetarian, swap the chicken with crispy baked tofu or rinsed chickpeas. You can also add chili garlic sauce for a spicy kick. Store leftovers in an airtight container for up to 2 days. For best flavor, let the salad sit at room temperature for 15 minutes before serving.