In a large bowl, mix together the shredded chicken, scallions, cilantro, red onion, mayonnaise, pickled jalapeno, coriander, cayenne pepper, and salt. Mix until well combined. Season to taste with pepper.
Refrigerate until ready to serve. This can be done in advance.
Make the Rainbow Chard Wraps
Prepare an ice bath and set aside. Trim the stems off the rainbow chard and discard.
Heat a deep sided skillet filled with about 1 inch with water over high heat until boiling.
Working in batches, blanch the rainbow chard leaves for about 10 seconds, then transfer to the ice bath. Dry the chard, using paper towels to blot any excess moisture.
Take two leaves, overlapping slightly. Place a big spoonful of chicken salad in the center, along with red cabbage, carrots, cucumber and radishes.
Roll the chard leaves starting at the bottom, folding in the sides to seal as you continue to roll. Slice the wrap in half.
Continue wrapping until all the rolls are assembled. The wraps can also be made in advance in refrigerated until ready to serve.
The Thai-style chicken salad is also delicious in any wrap or sandwich! We also love it in tortilla shells, pita bread, and lettuce wraps!