• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Savory Tooth

Simple Tasty Recipes

  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Low Carb Resources
    • How To Start
    • Shopping List
    • Hidden Carbs
    • Position Paper
    • Science Articles

Thai Chicken Salad

Updated Apr 6, 2020Published Aug 25, 2019 By Julia 41 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 delicious salads, visit Salad Recipes.
pouring peanut sauce over thai salad

Thai Chicken Salad

4.6 from 22 votes
PRINT PIN EMAIL
Prep: 20 mins
Yield: 5 servings

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 jalapeรฑo, 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 ย 
Total Fat 30g 46%
ย ย ย Saturated Fat 4g 21%
Cholesterol 53mg 18%
Sodium 620mg 26%
Net Carb 8.5g ย 
Total Carb 14.5g 5%
ย ย ย Dietary Fiber 6g 25%
ย ย ย Sugars 6g ย 
Protein 30g ย 
Vitamin A 49% ยท Vitamin C 64% ยท Calcium 37% ยท 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 โ€” pan sear, slow cook, pressure cook, grill, or bake โ€” 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) Jalapeรฑo. To reduce spiciness, omit the jalapeรฑo 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.

More Salads and Dressings

shrimp avocado salad in wooden bowl

Easy Shrimp Avocado Salad with Tomatoes

ranch dressing stirred in glass bowl

Ranch Dressing

mixing chicken salad with tongs

Southwest Chicken Salad

pouring dressing over big mac salad

Big Mac Salad

Filed Under: Asian Takeout, Low Carb, 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. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

Previous Post: « Smoked Salmon Scrambled Eggs
Next Post: Sheet Pan Roasted Vegetables »
4000
Did you make this? Rate this recipe:




4000
Did you make this? Rate this recipe:




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. ๐Ÿ™‚

Vote Up15Vote Down  Reply
2 years ago
Sharon

Omg! This was sooooo good! I made just one serving because i was afraid the family wouldnt like it. Well i was lucky i got any lol! I used green tabasco and the dry chilli flakes. I will be making this alot. I live in rural Peru and make basically everything from scratch. Once in awhile friends bring me goodies. All the veggies and chicken came from my farm. What a great feeling! Oh i used chopped toasted cashews cause didnt have peanuts i know that changes the carbs

Vote Up3Vote Down  Reply
9 months ago
April Gaspar

This was very flavorful!! Having made this once already as written, I suggest using the ENTIRE bag of coleslaw mix (16oz), one more cup of chicken, and adding the juice of one lime to the dressing as the dressing was THICK and made a LOT. This would stretch the salad further and give you a larger serving size without too much impact to carbs. I garnished with fresh chopped cilantro and more chopped peanuts.

Vote Up8Vote Down  Reply
11 months ago
Cherie

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

Vote Up5Vote Down  Reply
2 years ago
Sharon

Oooooooo yes!

Vote Up1Vote Down  Reply
9 months ago
Jenni

That will be my lunch tomorrow with the leftover salad mix!

Vote Up0Vote Down  Reply
6 days ago
Carolyn

Over the top deeeeelish!!!! Thank you Julia

Vote Up5Vote Down  Reply
2 years ago
Jolene

This was probably the hardiest salad I have ever made. Very filling and was able to eat it over three days without it turning gross. Looked forward to work lunch each day ๐Ÿ™ƒ.
I wish I could post a picture of how nice this salad looked!

Vote Up3Vote Down  Reply
2 years ago
Linda Haycox

This is so delicious. I made it extra hot and soooo good. Definitely will make again.

Vote Up2Vote Down  Reply
1 year ago
Monique

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

Vote Up2Vote Down  Reply
2 years ago
Erin

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

Vote Up0Vote Down  Reply
2 years ago
Tessla

Would this be good to add basil too?

Vote Up2Vote Down  Reply
2 years ago
Kara Hartung

I bet Thai basil would be amazing!

Vote Up1Vote Down  Reply
1 year ago
Joan

Ahhhhmazing!

Vote Up2Vote Down  Reply
2 years ago
Margaret

Made this tonight for the first time. My family really enjoyed it. There are small left overs, I claimed for lunch the next two days. I didn’t have any hot sauce for the sauce, so went without. It’s already on my grocery list for next time.

Vote Up1Vote Down  Reply
8 months ago
Rena

May I substitute almond butter for peanut butter? I have both but would prefer using almond butter.

Vote Up1Vote Down  Reply
1 year ago
Amanda

I knew my family wouldn’t care for it being raw, so I heated it all. We loved it and will enjoy it again sometime!

Vote Up1Vote Down  Reply
1 year ago
Tina

Can you use something besides sesame oil?

Vote Up1Vote Down  Reply
1 year ago
Julia

If you’re fine with the loss of added flavor (toasted sesame oil is very flavorful!), you can substitute with other aromatic and flavorful oils like olive oil.

Vote Up0Vote Down  Reply
1 year ago
Jenni

So delicious!! Made it will grilled chicken and added a little extra water to thin out the dressing, but oh so good. Thinking about adding cilantro to it next time, too, to add just a bit of added freshness.

Vote Up0Vote Down  Reply
6 days ago
Shandel

Unfortunately, I wasn’t a huge fan of the sauce. Super thick and bland.
Other than that, I was full very fast.

Vote Up0Vote Down  Reply
1 month ago
Leslie

Made this tonight and the dressing was super thick. I made it as written, but I’m thinking that the peanut butter wasn’t soft enough before mixing. I’m going to try it again sometime and see if I can improve on my dressing. My picky eater went back for seconds though so I’d consider it a win!

Vote Up0Vote Down  Reply
1 month ago
Thehappycooker

Excellent recipe! I made it for dinner tonight and we all loved it! I used chicken I had smoked and we thoroughly enjoyed the healthy meal. It also makes for a beautiful presentation!

Vote Up0Vote Down  Reply
5 months ago
Kathy

Just made this tonight for dinner. So quick and easy to make. Super healthy ingredients. If this is diet food sign me up.

Vote Up0Vote Down  Reply
6 months ago
Lisa

I think I’m going to try to sautee it all up and eat it that way. I found the sauce to be way too thick to eat it raw, it was like eating a spoon of pb lol. Flavors were great though, I would adjust the heat though, cause I like it more spicy and maybe add some lime juice.

Vote Up0Vote Down  Reply
9 months ago
Gina Steinmetz

The dressing was heavy and bland, but put in 1 tsp of monk fruit and juice of 1 lime. For the salad, I used shrimp instead, and 1/2 small tin of chopped mandarin oranges( or you could use pineapple). It ups the carb count a smidge but hubby loved the added extras! Winner!

Vote Up0Vote Down  Reply
1 year ago
Michelle Sadiua

Hello! Can I do this as a weekly meal prep. Wherein I just mix all the veggies and put them in separate containers then just add the chix & dressing right before serving? Thanks!!

Vote Up0Vote Down  Reply
1 year ago
Jordan

Like Amanda did below, I served this hot (heated cabbage, jalepeno and peppers in a skillet). The peanut sauce is to die for. I loved this recipe.

Vote Up0Vote Down  Reply
1 year ago
Jill

This was really good ๐Ÿ™‚

Vote Up0Vote Down  Reply
1 year ago
Heinzkelli

Would you be able to make the salad and hold the dressing on the side for meal prep. Would it last 4 days or so like that?

Vote Up0Vote Down  Reply
1 year ago
Julia

Yes, I think that would work. The peanut dressing might separate a bit; prior to serving, just give the dressing a good stir before tossing with the salad.

Vote Up2Vote Down  Reply
1 year ago
Joan

Can you save leftovers?

Vote Up0Vote Down  Reply
2 years ago
Lolly

No you have to throw them in the trash, like any other fresh vegetables they will not keep

Vote Up-2Vote Down  Reply
2 months ago

Primary Sidebar

Trending Recipes This Month:

pan seared swordfish served on a plate

Pan-Seared Swordfish

close up view of casserole on white plate

Ground Beef & Broccoli Casserole

keto fried chicken served on white plate

Fried Chicken

close up view of microwaved artichoke served on plate

Microwaving Artichokes

chicken adobo with onions served on plate

Instant Pot Chicken Adobo

Footer

About

About
FAQ
Contact
Terms And Conditions
Privacy Policy

Search

Copyright © 2015–2023 ยท Savory Tooth

MENU
  • Welcome
  • Recipes
    • Mains: Poultry
    • Mains: Beef
    • Mains: Pork
    • Mains: Seafood
    • Mains: Lamb
    • Mains: Vegetable
    • Appetizers
    • Sides
    • Desserts
    • Breakfast
    • Salads and Dressings
    • Soups
    • Drinks
    • Snacks
    • Sauces and Dips
  • Low Carb Resources
    • How To Start
    • Shopping List
    • Hidden Carbs
    • Position Paper
    • Science Articles