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Chicken Avocado Salad with Peanut Dressing

4.89 from 9 votes
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  • 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


  • Heat the broiler on your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.
  • 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
  • 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

  • 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!

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