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.

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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. 🙂

Carolyn

Over the top deeeeelish!!!! Thank you Julia

Joan

Ahhhhmazing!

Thai Chicken Salad