Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
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
Ingredients
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
Instructions
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.