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Thai chicken salad in a pan

Thai Chicken Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 284kcal

Ingredients

Dressing:

  • 1/4 Cup Low Carb Peanut Butter no added sugar
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Lime Juice
  • 2 Tablespoons Mild Tasting Oil (see notes below) sunflower, avocado, or a neutral-tasting oil
  • 2 Tablespoons Rice Vinegar
  • 1 Teaspoon Ginger grated
  • 1 Clove Garlic minced
  • 15 Drops Liquid Stevia sub for 2 teaspoons of sugar

Salad:

  • 1 Cup Carrots* shredded
  • 4 Cups Cabbage shredded. I used green cabbage, bok choy or napa will work as well.
  • 1 Red pepper thinly sliced
  • 1/2 Cup Green Onions sliced
  • 1/2 Cup Fresh Cilantro chopped
  • 1/4 Cup Fresh Mint chopped
  • 1 Cup Mango* thinly sliced
  • 2 Cups Chicken Breast shredded

Toppings:

  • 1/2 Cup Roasted Peanuts chopped

Instructions

  • Combine the dressing ingredients in a small salad shaker. Taste, and add more sweetener/spice if desired. Set aside.
  • Add salad ingredients to a large bowl, and stir to combine.
  • Pour half the dressing over the salad and toss to combine. Taste, and add more dressing to your liking. We usually add 3/4 of the dressing. (It's easier to add more dressing than take some out!)
  • Top with peanuts, and enjoy!

Notes

  1. Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil. 
  2. Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
  3. If eating low carb/keto, skip the mango and carrots! This would reduce each serving to 5 g NET CARBS per serving.
  4. Nutritional information is based on 1 serving, if you divide this recipe into 6 servings:

Nutrition

Calories: 284kcal | Carbohydrates: 16g | Protein: 19g | Fat: 18g | Cholesterol: 32mg | Fiber: 5g | Sugar: 8g | Net Carbs: 11g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com