Go Back
+ servings
4.86 from 7 votes
Leave a Review »
Yield: 2
Chicken Avocado Salad with Peanut Dressing
Total Time:
30 mins
  • 1 pound boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • tablespoons honey
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons peanut butter
  • 3 cups chopped napa cabbage
  • 2 cups slaw mix a mix of chopped cabbage and shredded carrots
  • 1 avocado thinly sliced
  • 1/2 seedless cucumber thinly sliced
  • 1/4 cup peanuts chopped
peanut dressing
  • 1/2 cup peanut butter
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 lime juiced
  • 1 garlic clove minced
  • 1/4 cup rice vinegar
  1. Heat the broiler on your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.
  2. Season the chicken on both sides with the salt, pepper and paprika. Place it on the baking sheet and broil for 7 minutes, the flip and broil for 7 minutes more. While the chicken is broiling, whisk together the honey, vinegar and peanut butter. Brush it on the chicken and broil for 2 more minutes. Flip the chicken one more time, brush with the honey mixture and broil 2 minutes more. Remove the chicken and let it cool slightly. Slice into pieces
  3. Combine the cabbage and slaw mix in a large bowl and toss it with a pinch of salt and pepper. Add the chicken on top along with the avocado, cucumber and chopped peanuts. Drizzle on the dressing, toss and serve!
peanut dressing
  1. Whisk the ingredients together in a large bowl until smooth. This can be stored in the fridge in a sealed container for a few days!

Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!