Makes 5 Servings

Amount Per Serving:

Calories 460
Total Fat 30g	46%
Saturated Fat 4g	21%
Cholesterol 53mg	18%
Sodium 620mg	26%
Net Carb 8.5g
Total Carb 14.5g	5%
Dietary Fiber 6g	25%
Sugars 6g
Protein 30g

Vitamin A 49% · Vitamin C 64% · Calcium 37% · Iron 11%

PHOTOS

NOTES & TIPS

(1) Coleslaw Mix. If you can’t find this, simply substitute with 5 cups of mixed shredded cabbage and carrots.

(2) Shredded Chicken. Same as 1 pound of cooked chicken meat. For convenience, I often buy pre-shredded chicken at my Kroger supermarket by the brand Del Real. You can also get shredded meat from rotisserie chicken or leftover cooked chicken from previous meals. Or you can buy raw chicken, cook it any way you prefer — pan sear, slow cook, pressure cook, grill, or bake — and shred it. Watch out for any cooked-out juices from the meat, which will make your chicken salad thin and watery. Drain out this liquid, or squeeze the shredded chicken dry, before making the salad.

(3) Scallions. They’re also known as green onions. I use both green and white parts.

(4) Jalapeño. To reduce spiciness, omit the jalapeño completely, remove seeds, or use half as much. To make this spicier, double the amount or replace with serrano peppers.

(5) Peanut Butter. I use the “natural” kind that has only peanuts and salt in the ingredients, no added sugar. There is typically some separation, so stir up the jar of peanut butter before measuring out the amount to use.

(6) Sesame Oil. Make sure to use toasted! I use the brand Kadoya. Toasted sesame oil is dark-colored and VERY flavorful and aromatic — you’ll smell it as soon as you pour it out. Untoasted sesame oil is light-colored and tastes neutral.

(7) Microwave. I use a 700-watt microwave. Cooking times are approximate because microwaves vary.

(8) Serving. This salad is best when served fresh, and pairs well with Chicken Satay Skewers. You can make the salad up to one day in advance. Before serving, toss the salad to re-incorporate any separated dressing.

newest oldest most voted

Kylene

This is a great Keto recipe, especially if you love that Thai style peanut sauce like I do! This was super delicious and easy to make. I made a batch of the peanut sauce and just keep it in the fridge so I have it ready on hand whenever I make a serving of the salad. Since the recipe serves 5. (I didn’t go as heavy on the rice vinegar as the recipe called for.) I also topped with cilantro, sriracha and fresh lime juice. This recipe is good even if you aren’t on keto! Adding it to my recipe repertoire FOR SURE. 🙂

Carolyn

Over the top deeeeelish!!!! Thank you Julia

Monique

Made this as my lunch meal prep for the week. Delish! I added extra jalapeños and some cilantro, just because I love those flavours. Thank you!

Erin

Did you put dressing on when you prepped or put on the side to add day of eating? Thanks!

Cherie

Delish! I am going to try it with shrimp next time!

Newsletter

Subscribe for the latest low carb recipes by email?

Caroline

Thanks for a great recipe!! I substituted iceberg lettuce for cabbage because I didn’t have any cabbage. I also couldn’t get the dressing to work out, so I used a premade low carb sesame ginger dressing. I will definitely make this again and use a full jalapeno!

Tessla

Would this be good to add basil too?

Beth DeWitt

This was excellent!
I added chopped cilantro & red pepper flakes (I omitted the jalapeño & peanuts since I didn’t have them.)
To the dressing I added the juice of a lime & a very small sprinkle of sweetener—but I really didn’t need the sweetness because the cole slaw mix supplied it!
Thank you so very much!
Beth

Joan

Can you save leftovers?

Ahhhhmazing!

Thai Chicken Salad