Thai Chicken Salad

This Thai Chicken Salad is light, crunchy and refreshing, perfect for lunch or dinner on a hot day. Make a big batch and eat the leftovers all week!

This post is part of my ongoing partnership with Fitfluential and Kohl’s. I was compensated for my time. All thoughts and opinions are my own.

Hi Friends!

Time for the third post in the #makeyourmove series of posts I’m working on over the next couple months! In case you missed the first two, check out my previous posts: A Babywearing Workout & How To Food Prep- 5 Tips For Beginners.

For today’s post, I challenged myself to try a new fruit or vegetable. Sometimes I find myself stuck in a produce rut, always choosing the same options as I wander the aisles at the grocery store. There are so many things I haven’t tried yet so this year I’m making more of an effort to try some new ones! First on my list, jicama. I’ve always been intrigued by jicama because quite frankly, it’s so ugly. It couldn’t possibly taste good, right?

Wrong. It’s delicious.

Wondering what exactly jicama is? This post from Cooking Light gives some great info about it. They describe it as a cross between a water chestnut and a pear. I would agree with that, although I think it tastes more like a less sweet pear or apple than a water chestnut.

To use it, just peel it with a veggie peeler and slice or chop it. It can be eaten raw or cooked quickly in things like stirfry.

I’ve been loving my Y Peeler lately to peel things like jicama and carrots!

So, how did I use my jicama? In a new lunch recipe. I’ve had a few requests for more packable lunch recipes lately and this is my new favorite! You can make a big batch all at once and eat it all week!

Here’s how you make it:


Thai Chicken Salad

Print Recipe

5 from 2 reviews

This Thai Chicken Salad is light, crunchy and refreshing, perfect for lunch or dinner on a hot day. Make a big batch and eat the leftovers all week!

  • Author: Lindsay L



  • 1 cup green cabbage, chopped
  • 1 cup red cabbage, chopped
  • 2 cups broccoli slaw
  • 1/2 cup carrots (cut into matchsticks)
  • 1/2 cup red peppers (cut into matchsticks)
  • 1/4 cup onion diced
  • 1 cup jicama (peeled & cut into matchsticks)
  • 2 Tbsp cilantro (minced)
  • 3 cup cooked chicken (chopped)
  • 1/4 cup nut butter
  • 2 Tbsp lime juice
  • 1 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp honey
  • chopped peanuts or cashews for topping, optional


  1. In a large bowl, combine all but the last 5 ingredients and stir to combine.
  2. Mix the remaining ingredients in a small bowl to make a sauce.
  3. Pour over cabbage mixture and mix well.
  4. Serve cold. Top with nuts if desired.


-Flavors will develop the longer it sits in the fridge.[br]-Feel free to use all one color cabbage or omit cabbage and use all broccoli slaw.[br]-Leftover chicken or rotisserie chicken would work well in this recipe.

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Pretty easy, right? Once it’s made you can store in a big bowl in the fridge or portion into individual containers to make packing your lunch a snap! I prefer glass containers even though they can make your lunchbox a little heavier.

Like I mentioned in the recipe notes, feel free to play around with the ingredients. Use all one color cabbage, a pre-bagged cabbage mix, or use all broccoli slaw and leave out the cabbage.

I like my salads pretty lightly sauced. If you want yours to have more sauce, try making 1.5 times the sauce.

Now it’s your turn! I’m challenging you to try a new fruit or vegetable this week! Leave a comment and tell me which one you’ll try. Have kiddos? Make it more fun by taking them to the store with you and letting them pick out something new- then figure out how to use it!

[Tweet “Light, crunchy and refreshing, try this Thai Chicken Salad with jicama from @leangrnbeanblog!”]


This post is sponsored by FitFluential on behalf of Kohl’s.


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