This Low-Carb Thai chicken salad features a creamy, low-carb peanut dressing with a hint of heat — a flavorful, satisfying meal that’s perfect for lunch or meal prep.
If you love pad Thai, this salad will hit the same flavor notes without the carbs. The peanut dressing and classic Asian ingredients bring the familiar savory-sweet-tangy profile, while fresh vegetables add crunch and brightness. It’s an easy, quick recipe that works well for keto and low-carb diets.
Crunchy Thai Chicken Salad
Chicken salads are convenient and versatile. Using shredded, grilled, or canned chicken makes this Thai-style salad easy to throw together in minutes. I like adding a splash of Sriracha and some jalapeño for heat, but you can omit those if you prefer a milder dish. The mix of raw vegetables delivers a satisfying crunch in every bite.
Low-Carb Thai Peanut Salad
The signature flavor comes from the peanut dressing. To keep carbs low, use a variety of low-carb vegetables and choose natural peanut butter without added sugar. The dressing is rich and versatile — it works as a marinade for chicken or pork as well.
This salad intentionally skips lettuce, offering a refreshing alternative for when you want raw vegetables without the usual greens. Try shredded cabbage or thinly sliced cucumber for more texture.
Keto Thai Peanut Dressing
The dressing combines creamy natural peanut butter with soy sauce (or coconut aminos), sesame oil, rice vinegar, lime juice, garlic salt, ground ginger, and water to adjust consistency. Use unsweetened natural peanut butter to keep the recipe keto-friendly. This balanced mix of salty, nutty, tangy, and slightly sweet flavors recreates that classic Thai-peanut taste.
How to Store Chicken and Veggie Salad
This salad is ideal for meal prep. Store it in an airtight container in the fridge for up to three days. Because it’s served cold, it’s convenient to prepare in advance for quick lunches or light dinners. Keep extra dressing separate if you prefer the vegetables stay very crisp; otherwise tossing everything together is fine for same-day serving.
Low-Carb Vegetables for the Salad
Customize the salad with your favorite low-carb vegetables. This recipe uses shredded carrots, red bell pepper, green onions, and jalapeño. Yellow or orange bell peppers are sweeter; use them if you prefer a milder, sweeter flavor. Add shredded cabbage or thin cucumber slices for extra crunch. Finish with chopped peanuts, fresh cilantro, and a drizzle of Sriracha if you like additional heat.
Thai Chicken Salad — Ingredients
Below is the ingredient overview for this easy Thai peanut chicken salad. Exact measurements and nutrition details follow the ingredients list.
Salad
Chicken (shredded, grilled, or canned)
Carrots (shredded)
Red bell pepper (chopped)
Green onions (chopped)
Jalapeño (chopped, optional)
Peanuts (optional)
Fresh cilantro
Peanut Dressing
Creamy natural peanut butter (no added sugar)
Soy sauce or coconut aminos
Sesame oil
Rice vinegar
Lime juice
Garlic salt
Ground ginger
Water to thin
Instructions
1. Place the chicken in a large mixing bowl.
2. Add shredded carrots, chopped bell pepper, green onions, jalapeño (if using), and peanuts. Toss to combine.
3. In a separate bowl, whisk together the peanut dressing ingredients until smooth, adding water a little at a time to reach your desired consistency.
4. Pour the dressing over the salad and mix thoroughly so all ingredients are coated.
5. Garnish with fresh cilantro and extra green onions if desired. Drizzle with Sriracha for added heat.
Thai Chicken Salad
Ingredients (with measurements)
Salad
- 24 ounces chicken, shredded, grilled or canned
- 3/4 cup shredded carrots
- 1/2 red bell pepper, chopped
- 4 green onions, chopped
- 1 jalapeño, chopped (optional)
- 1/2 cup peanuts (optional)
- 1/4 cup fresh cilantro
Peanut Dressing
- 1/2 cup creamy natural peanut butter (no added sugar)
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1/2 tsp garlic salt
- 1/2 tsp ground ginger
- 2 tbsp water (adjust to thin)
Instructions (brief)
- Place chicken in a large mixing bowl.
- Add shredded carrots, bell pepper, green onions, jalapeño and peanuts; toss together.
- Whisk together dressing ingredients in a separate bowl until smooth, thinning with water as needed.
- Pour dressing over the salad and mix well.
- Garnish with cilantro and extra green onions; drizzle Sriracha if desired.
Notes
Calories: 305 per serving. Net Carbs: Approximately 6 g net carbs per serving. Nutritional information is approximate and provided as a courtesy.
More Chicken Salad Recipes
If you enjoy this Thai chicken salad, try other chicken salad variations for different flavor profiles and easy weeknight lunches.
- Low-Carb Caprese Chicken Salad
- Keto Cranberry Chicken Salad
- Low-Carb Taco Chicken Salad