Thai Chicken Salad with Spicy Peanut Dressing | Low Carb | Keto
Updated: Apr 26, 2018
This Thai Chicken Salad with Spicy Peanut Dressing is made with fresh crisp vegetables and marinated grilled chicken, topped with a sweet spicy peanut dressing. It's a hearty salad full of bold flavors and has the right combination of spicy and sweet that goes great with the marinated grilled chicken and crispy vegetables.
The creamy peanut dressing is the perfect mate for this salad. The dressing is quite versatile, it can be made for a spinach salad, kale salad, bok choy salad, or chopped salad. It is also great drizzled over steamed broccoli. The dressing can easily be made low carb or keto friendly by using natural peanut butter, and a low carb/ sugar- free sweetener.
Thai Chicken Salad with Spicy Peanut Sauce | Low Carb |Keto
1/2 cup unsweetened coconut milk
1 tablespoon fish sauce
2 teaspoons curry powder
1 teaspoon sweetener, such as Swerve (or you can omit)
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless, skinless chicken breast, cut into 16 thin strips
2 hearts of romaine, chopped
1/2 bag shredded cabbage
1 cucumber, peeled, seeded and chopped
1/2 cup snap peas (optional)
1 red bell pepper, chopped
3 green onions, chopped
3 stalks celery, chopped
1 C salted peanuts
For the Spicy Peanut Dressing
3 tablespoons smooth natural peanut butter
2 tablespoons red wine vinegar
1 teaspoon fresh ginger, finely grated
1 clove garlic, finely-minced
½ teaspoon Sriracha sauce
juice of 1 lemon
2 tablespoons soy sauce
2 tablespoons honey or artificial sweetener, such as Sukrin Fiber Syrup Gold
1 tablespoon sesame oil
3 tablespoons canola oil
1. Marinate Chicken: Whisk coconut milk, fish sauce, curry, swerve, cilantro, salt and pepper. Put chicken in a large ziplock bag; pour in marinade. Seal bag; rub marinade into chicken. Chill for 3 hours, turning bag occasionally.
2. Make Sauce: In a bowl, combine peanut butter, vinegar, garlic, Sriracha sauce, ginger juice, lemon juice, soy sauce, honey (or swerve), sesame oil and canola oil. Whisk together until well-blended and smooth.
3. Grill Chicken: Preheat grill to medium. Remove chicken from marinade; discard marinade. Thread each piece of chicken onto a metal or bamboo skewer. Grill for 5 to 7 minutes, turning once, until chicken is cooked through and no longer pink.4.
4.Make Salad: Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken. Combine all the dressing ingredients then pour over the salad. Toss until the salad is evenly coated with the dressing. Dish out the individual servings of the salad.