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Thai Chicken Salad

Updated Apr 6, 2020Published Aug 25, 2019 By Julia 11 CommentsThis post may contain affiliate links.

Summary:
This chopped Asian salad has low carb fixings like shredded cabbage, carrots, chicken, peppers, and crunchy peanuts. A smooth, creamy dressing with peanut butter and sesame oil adds rich flavor and a bit of spiciness. For more keto and gluten free salads, visit Salad Recipes.
pouring peanut sauce over thai salad

Thai Chicken Salad

4.9 from 8 votes
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Prep: 20 mins
Yield: 5 servings
Calories: 460
Net Carbs: 8.5g

INGREDIENTS

Salad Fixings:

  • 1 (8-ounce) package raw coleslaw mix (Note 1)
  • 3 cups shredded cooked chicken (Note 2)
  • 5 scallions, thinly sliced (Note 3)
  • 1 red bell pepper, cored, very thinly sliced lengthwise then cut in half widthwise
  • 1 jalapeño, very thinly sliced widthwise or diced (Note 4)
  • 1/2 cup roasted peanuts, roughly chopped

Peanut Dressing:

  • 1/2 cup creamy peanut butter (Note 5)
  • 1/4 cup toasted sesame oil (Note 6)
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon sriracha
  • 1 teaspoon table salt

INSTRUCTIONS

  • Prep Ingredients: Add all salad fixings to large bowl, big enough for tossing them. Set aside.
  • Make Dressing: In medium microwave-safe bowl or measuring glass, add all peanut dressing ingredients except for sesame oil. Microwave uncovered until peanut butter is just softened, about 15 seconds at high power (Note 7). Whisk in sesame oil until very smooth and fully combined, about a minute.
  • Toss Salad: Pour peanut dressing over salad fixings, tossing salad until well-mixed. Serve (Note 8).

NUTRITION

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

pouring peanut sauce over thai salad
whisking together peanut sauce
thai salad ingredients in wooden bowl

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.

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Filed Under: Asian Takeout, Per Serving: 5-10g Net Carbs, Salads and Dressings Tagged With: 0-30min, bell pepper, cabbage, carrot, chicken breasts, featured, gluten free, jalapeno, more10ingredients, nocook, peanut butter, peanuts, rice vinegar, scallions, sesame oil, sriracha, summer

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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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. 🙂

Vote Up4Vote Down  Reply
5 months ago
Carolyn

Over the top deeeeelish!!!! Thank you Julia

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5 months ago
Marci

Thank you for this amazing recipe! All of my office mates are Keto, we like to share ideas and find new amazing lunches we can all contribute to. This was a huge hit.

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29 days ago
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!

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3 months ago
Erin

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

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3 months ago
Cherie

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

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4 months ago
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!

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4 months ago
Tessla

Would this be good to add basil too?

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5 months ago
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

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5 months ago
Joan

Can you save leftovers?

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5 months ago
Joan

Ahhhhmazing!

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5 months ago

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