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)
up to ¼cupwateras needed to thin to desired consistency
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.
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.