Keto Thai Chicken Salad
This delicious recipe will have you falling in love with salads again.
It’s been a really long week for us, here at cjsketokitchen. Lots of appointments and late nights!
This Thai Chopped Chicken Salad is both healthy and flavorful, thanks to fresh, bright, crunchy veggies and a ridiculously tasty peanut sauce!
We are often asked how we eat during the week. Honestly, we eat really simple food most of the time. Meat and a veg always satisfies, but, sometimes a really yummy dressing kicks it up a notch!
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.
You can also get shredded meat from rotisserie chicken or leftover cooked chicken from previous meals. I enjoy the combination of white and dark meat.
INGREDIENT NOTES:
Cabbage– You can use any form of cabbage.
Napa cabbage leaves are tightly wound around the head of the cabbage, whereas Savoy cabbage leaves grow much more loosely and open.
Savoy cabbage leaves also have a beautiful wrinkled appearance, whereas Napa cabbage leaves are typically more smooth. Napa is more crunchy in this dish.
Green onions-they’re also known as spring onions. I use both green and white parts.
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.
Sesame Oil- Make sure to use toasted! . 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.
Crushed Red Pepper Flakes – a pinch of crushed red pepper flakes adds just a bit of spice! If you want more heat, add a little bit more, and if you don’t want any spice, feel free to omit.
Sriracha- The rise in popularity of sriracha sauce, a spicy hot sauce from Southeast Asia, is universal.
Bottles of this tangy substance are no longer just a staple of Thai street food stalls, and can be found in supermarkets everywhere. I just love it!
CJ’S TEST FOLLOW UP:
I say the same thing every week! But Sarah rarely makes a dish that I don’t like, some are better than others of course. This dish was easy, I swear that making the peanut sauce was the hardest and longest part of it. This recipe is also very cost effective, and some of you may already have these ingredients in your pantry. We hope you enjoy it because we certainly did.
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another very popular and easy to make recipe:
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Here is a companion blog post to get the best results from our Keto Quick Start Guide
https://www.cjsketokitchen.com/basic-tips-to-understand-the-keto-diet-the-keto-diet-simplified/
Keto Thai chicken salad
Ingredients
- 3 cups chicken shredded; cooked
- 8 oz shredded cabbage mix
- 5 green onions diced
- 1 pepper red, orange or yellow; cut into strips
- 1/2 peanuts roasted; chopped
Thai dressing:
- 1/2 cup peanut butter natural; creamy
- 1/4 cup rice vinegar natural; unseasoned
- 1/4 cup water
- 1 TB siracha optional
- 1/4 cup toasted sesame oil dark, not clear
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili flakes optional
Instructions
- Chop cooked chicken into bite-sized pieces. In a large salad bowl combine all salad ingredients except peanuts. Set aside.
- In a medium saucepan, warm peanut butter, add water and vinegar. Whisk to combine. Add spices and seasoning. Add sesame oil. Warm through and remove from heat.
- Add dressing to salad. Tossing well to combine. Garnish with chopped peanuts. Serve warm or chilled
Video
Notes
Nutrition
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