Chopped Thai Chicken Salad — a refreshing asian salad with 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. Keto and gluten-free.
A Low Carb, Make Ahead Salad
I love adding peanut butter and chopped roasted peanuts to thai salads, but their carbs add up fast. Together, they represent about half of the net carbs in the entire salad. To keep the salad as keto friendly as possible, the remaining salad ingredients are judiciously chosen to minimize carbs, like cabbage, scallions, and chicken.
Wet vegetables like cucumbers are avoided, since they exude a lot of liquid after chopping. This means the salad can be made ahead of time without getting waterlogged.
Shredded Chicken Tips
Wondering how to get shredded chicken? My local supermarket sells packaged pre-shredded chicken by the brand Del Real. You can also get shredded meat from rotisserie chicken or leftover cooked chicken from previous meals.
Watch out for any cooked-out juices from the meat, which will make your chicken salad taste thin and watery. Drain out this liquid, or squeeze the shredded chicken dry, before making the salad.
Thai Chicken Salad
A refreshing asian salad with 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. Keto and gluten free.
- 5 cups shredded cabbage and carrots mix (I use an 8 oz wt. bag of pre-shredded coleslaw mix)
- 3 cups shredded cooked chicken (1 lb)
- 5 scallions, thinly sliced
- 1 red bell pepper, cored, very thinly sliced lengthwise then cut in half widthwise
- 1 jalapeño, very thinly sliced widthwise or diced (to reduce spiciness: omit completely, remove seeds, or use half as much. to make spicier: double the amount or replace with serranos)
- 1/2 cup roasted peanuts, roughly chopped (2 oz wt.)
Add all salad fixings to a large bowl, big enough for tossing them. Set aside.
In a medium microwave-safe bowl (I use a 4-cup measuring glass), add all peanut dressing ingredients except for the sesame oil. Microwave until the peanut butter is just softened, about 15 seconds. Add sesame oil, then whisk for a minute until very smooth and fully combined.
Pour the peanut dressing over the salad fixings, tossing the salad until well-mixed. Serve.
Making Ahead: Follow above instructions. Cover and store in the refrigerator up to a day in advance. Before serving, toss the salad to re-incorporate any separated dressing.
|Makes 5 Servings|
|Amount Per Serving:|
|Total Fat 30g||46%|
|Saturated Fat 4g||21%|
|Net Carb 8.5g|
|Total Carb 14.5g||5%|
|Dietary Fiber 6g||25%|