Jump into summer with this super flavorful Chopped Low-Carb Thai Chicken Salad With Peanut Sauce. It's crunchy, super-fresh, and bursting with flavor! Plus, it can be made paleo and whole30-compliant too!
Red Hot, Siracha, or Chili Pasteto taste (I use 1 - 2 teaspoon of Red Hot because we don't like much spice, but add as much as you prefer!)
2tablespoonKeto Sweeteneruse 1 - 2 pitted Medjool dates for paleo and whole30 (soak in hot water 15 - 30 minutes if hard)
½tsp.Ground Ginger
1cloveGarlicminced
up to ¼cupwateras 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.*Note- Only pour the sauce over the salad that you plan on eating within 1 to 2 hours, otherwise, it may become soggy.
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 isn't gritty and 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.