Thai Chicken Salad with Creamy Peanut Hummus Dressing

This thai chicken salad is packed with veggies, keeps perfectly for days and takes 5 minutes. Make a batch for your next get together or hoard it all for your lunches!
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Author Dani Meyer


  • ½ cup Sabra original hummus
  • ½ cup sweet chile sauce
  • 2 tablespoons peanut butter
  • 1 tablespoons rice wine vinegar
  • 2 teaspoons sriracha sauce
  • Juice of 1 lime
  • 4-6 cups finely chopped kale stems removed
  • 2 cups broccoli slaw roughly chopped (prepackaged with the salads in produce)
  • 1 large chicken breast shredded
  • ½ cup peanuts
  • 1/2 cup cilantro chopped
  • 1/2 cup basil chopped
  • Additional: extra lime juice and rice wine vinegar


  1. Combine sauce.
  2. Toss all salad ingredients together and add half of sauce. Toss. Serve immediately or store before serving for a slightly softened salad. Serve with remaining sauce.
  3. Note: extra lime juice and rice wine vinegar may be needed over time to soften the salad. It will continue to absorb sauce as it sits so keep on hand and taste before serving so it isn't too dry.