Jump into summer with this super flavorful Chopped Keto Thai Chicken Salad With Peanut Sauce. It's crunchy, super-fresh, and bursting with flavor! Plus, it's gluten-free and can be made paleo and whole30-compliant too!
The flavors in this Chopped Low-Carb Thai Chicken Salad are going to knock your socks off!
It's light, refreshing, bursting with tropical flavors, and is super simple.
We got coleslaw, carrots, green onions, cilantro, sesame seeds (or almonds or peanuts), shredded chicken and bell pepper covered in a to-die-for Low-Carb Thai Peanut Sauce!
Most Thai salad recipes use thinly sliced cabbage and grated carrots - but that's way too much work!
While you can use those if you want, I much prefer to just use a bag of coleslaw 😀
And if you're not low-carb, feel free to add some chopped papaya, pineapple, or mango for a tropical burst of sweetness 🥭
The chicken
For the chicken, pulled rotisserie or leftover chicken works great!
Or you can use my perfectly cooked shredded chicken recipe that can be made in the Instant Pot or oven.
Thai peanut sauce
For the sauce, here's our cast of characters:
- Red Hot, Siracha, or Chili Paste
- White Wine or Rice Vinegar
- Coconut Aminos (or gluten-free soy sauce)
- Ginger
- Almond or Peanut Butter
- Garlic
- Sesame Oil
- Keto Sweetener
With a hefty amount of sesame oil, this dressing makes the most flavorful, best peanut sauce you could ever imagine!
And you don't have to use it just for this salad recipe. It would also be great with zucchini noodles, lettuce wraps, or anything else you can imagine 😀
💭 Frequently asked questions
For the sweetener, you can use any low-carb sweetener you prefer!
I like to use allulose or a monk fruit/allulose blend because it doesn't leave an aftertaste as erythritol-based sweeteners can sometimes leave - but any will work!
Yes, you can! For whole30 and paleo, replace the keto sweetener with 1 to 2 pitted Medjool Dates. If the dates are hard, soak in hot water 15 to 30 minutes before blending. Also, use the unsweetened almond butter, white wine, and coconut amino options.
Yes! You can prepare the sauce and salad 3 to 4 days ahead of time, but I recommend keeping the sauce and salad separate until ready to serve. Otherwise, it will be soggy.
After assembled, the salad will stay good for several hours, then will it will start to become soggy. I recommend only putting sauce on the salad you anticipate eating so you can store any leftover sauce and salad separately in the fridge for several days.
Looking for more low-carb recipes?
I think you'll love my Coconut Crusted Chicken Strips and Chicken Salad recipes!
If you've tried this Chopped Keto Thai Chicken Salad or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Thai Chicken Salad {Paleo & Whole30}
Ingredients
Chopped Salad
- 3-4 cups Cooked, Shredded Chicken
- 16 oz Bag Of Coleslaw
- 1/2 cup Cilantro chopped
- 1 large Bell Pepper red, orange, or yellow
- 1/2 cup Peanuts substitute sesame seeds or slivered almonds for whole30 and paleo
- 1/2 cup Green Onions chopped
- Sea Salt to taste
- Lime Juice to taste
- 1 large papaya, mango, or pineapple chopped (optional, omit for keto)
Keto Thai Peanut Sauce
- 1/2 cup Peanut Butter use unsweetened almond butter for whole30 and paleo
- 1/3 cup Coconut Aminos or gluten-free soy sauce
- 1/3 cup Sesame Oil toasted or dark
- 1/4 cup White Wine Vinegar or rice vinegar
- Red Hot, Siracha, or Chili Paste to taste (I use 1 - 2 tsp of Red Hot because we don't like much spice, but add as much as you prefer!)
- 2 Tbsp Keto Sweetener use 1 - 2 pitted Medjool dates for paleo and whole30 (soak in hot water 15 - 30 minutes if hard)
- 1/2 tsp. Ground Ginger
- 1 clove Garlic minced
- up to 1/4 cup water as needed to thin to desired consistency
Instructions
- Add all of the sauce ingredients to a food processor or blender and blend or pulse until smooth. Add water as needed to thin to desired consistency. Set aside. And if you're feeling adventurous, you can even add a splash of fish sauce!
- In a large bowl, mix together all of the chopped salad ingredients.
- Pour the sauce over the salad and mix to combine. Season with salt and lime juice. Serve chilled.
Notes
- Make-ahead: You can prepare the sauce and salad 3 to 4 days ahead of time, but I recommend keeping the sauce and salad separate until ready to serve. Otherwise, it will be soggy.
- Leftovers: After assembled, the salad will stay good for several hours, then will it will start to become soggy. I recommend only putting sauce on the salad you anticipate eating so you can store any leftover sauce and salad separately in the fridge for several days.
- For the chicken: Pulled rotisserie or leftover chicken works great! Or you can use my perfectly cooked shredded chicken recipe that can be made in the oven or instant pot.
- For the sweetener, you can use any low-carb sweetener you prefer!
I like to use allulose or a monk fruit/allulose blend because it doesn't leave an aftertaste as erythritol-based sweeteners can sometimes leave - but any will work! - Nutrition facts do not include the optional mango, papaya, or pineapple.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
adapted from Pinch Of Yum
Did you make this recipe? Let me know!