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Thai Chicken Salad

Updated Apr 6, 2020Published Aug 25, 2019 By Julia 34 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

4.7 from 17 votes
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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 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, 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.

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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. 🙂

Vote Up12Vote Down  Reply
1 year 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 Up0Vote Down  Reply
1 month 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 Up3Vote Down  Reply
2 months ago
Cherie

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

Vote Up3Vote Down  Reply
1 year ago
Sharon

Oooooooo yes!

Vote Up0Vote Down  Reply
1 month ago
Carolyn

Over the top deeeeelish!!!! Thank you Julia

Vote Up3Vote Down  Reply
1 year 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 🙃.
I wish I could post a picture of how nice this salad looked!

Vote Up2Vote Down  Reply
1 year ago
Linda Haycox

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

Vote Up1Vote Down  Reply
4 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
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!

Vote Up1Vote Down  Reply
1 year 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
1 year ago
Tessla

Would this be good to add basil too?

Vote Up1Vote Down  Reply
1 year ago
Kara Hartung

I bet Thai basil would be amazing!

Vote Up0Vote Down  Reply
5 months ago
Joan

Ahhhhmazing!

Vote Up1Vote Down  Reply
1 year 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 Up0Vote Down  Reply
34 minutes 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
1 month 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
4 months 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
8 months 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 🙂

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 Up1Vote Down  Reply
1 year ago
Melanie

I’m new to Keto and I was wondering about the 14 g carbs per serving. I thought we can only have 20 g carbs total per day?

Vote Up0Vote Down  Reply
1 year ago
Julia

Most people on keto restrict “net carbs” not “total carbs” which includes fiber. This recipe has 8.5 grams of net carbs.

Vote Up0Vote Down  Reply
1 year ago
Blanca

It’s 8.5 net carbs I believe. You subtract the fiber from the total carbs, also sugar alcohols if any and that’ll give you the net carbs.

Vote Up0Vote Down  Reply
1 year 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.

Vote Up0Vote Down  Reply
1 year 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!

Vote Up0Vote Down  Reply
1 year ago
marilyn

Not sure why your dressing didnt turn out. I just made it for work supper.. It was easy with wisk. And i didnt have to warm peanut butter. It mixed very well. Try again.. Licking of the wisk was divine.. Lol

Vote Up2Vote Down  Reply
1 year ago
marilyn

I have red/orange peppers . chicken all cut up. Even a bit of shredded cheese in baggie to top salad.. I really cant wait for supper tonight now..

Vote Up0Vote Down  Reply
1 year 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

Vote Up0Vote Down  Reply
1 year ago
Joan

Can you save leftovers?

Vote Up0Vote Down  Reply
1 year ago

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