Thai Chicken Salad

Turn leftover chicken into chicken salad with Thai flavors, juicy sweet grapes, and crunch from slivered almonds. Dairy-free, gluten-free, mayo-free.
Course Chicken, Dairy-Free, Gluten-Free, Kosher, Lunch, Salad
Cuisine Thai
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 -3
Author Jessica Levinson


  • 2 cups cubed cooked Coconut-Lime chicken
  • 1/4 cup chopped scallions
  • 1 cup halved grapes
  • 2 tablespoons slivered almonds
  • 2 tablespoons leftover sauce from chicken


  1. In a medium mixing bowl, toss together all ingredients. Serve over a bed of lettuce, between two slices of whole grain bread, with crackers, or with raw vegetables for scooping.