Thai Chicken Salad
This effortless, flavorful Thai Chicken Salad combines crunchy cabbage, carrots, edamame and cucumber with protein-rich chicken, all tossed with a zesty peanut sauce.
3
Servings
421
Calories
23.6g
Fat
35g
Protein
13.1g
Net Carb
21.4g
Total Carbs
Salads don’t have to be boring or bland. Most of my salads aren’t anything like that. If you have tried my Sesame Chicken Salad or my homemade Caesar dressing, you know, that I know how to add the flavor to each bite. This Thai Chicken Salad is a vibrant mix of color, crunch and flavor – and it will take you about 15 minutes to prepare.
I think it’s the cauliflower rice that sets this salad apart from other Thai inspired salad recipes. Not only does the cauliflower rice provide a filler of fiber to help fill you up and feel satisfied but it really compliments the rest of the salad.
The carrots add a hint of sweetness and color, along with crisp cucumber slices and tender, protein-rich edamame. Adding pre-cooked chicken turns this salad into a full meal.
To tie everything together, I whipped up a tangy peanut dressing, combining creamy peanut butter with zesty lime juice, soy sauce, sesame oil with ginger and garlic seasoning. Toss everything together to ensure every bit is coated and enjoy as a quick, satisfying lunch or dinner.
Thai Chicken Salad Recipe Video
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Thai Salad Ingredients
1 cup frozen cauliflower rice - 1/4 head of green cabbage
- 1/4 head of purple cabbage
- 1/4 English cucumber or 1/2 regular cucumber
- 1/4 cup matchstick cut or shredded carrots
- 1/2 cup shelled edamame
- 2 cups cooked, shredded chicken
- 2 green onions, sliced
Thai Peanut Salad Dressing Ingredients
- 1/4 cup creamy peanut butter
- 2 tablespoons lime juice
- 2 tablespoons soy sauce, tamari or liquid aminos
- 1 tablespoon sesame oil
- 1 teaspoon sugar-free sweetener
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon garlic powder
Thai Chicken Salad Directions
-
Prepare cauliflower rice
Add frozen cauliflower rice to a small non-stick skillet. Cook over medium heat, stirring occasionally, until all of the moisture is cooked from the cauliflower. Remove from heat and add to a large bowl to cool.
Ingredients
- 1 cup frozen cauliflower rice
Quick Tip
Cooking the cauliflower rice in a dry skillet until all of the moisture is cooked out helps to take the stinky cauliflower flavor and smell from cauliflower rice. -
Get to shredding
Thinly shred both cabbage wedges using a mandoline slicer or knife.
Ingredients
- 1/4 head of green cabbage
- 1/4 head of purple cabbage
-
Combine the veggies
Slice cucumber into quarter moon slices. Add both cooked cauliflower rice, both cabbage types, carrots, cucumber and edamame to a large bowl.
Ingredients
- 1/4 English cucumber or 1/2 regular cucumber
- 1/4 cup matchstick cut or shredded carrots
- 1/2 cup shelled edamame
-
Chop the chicken
Cut chicken into smaller chunks with a knife. Add to the bowl along with the green onion.
Ingredients
- 1 cup cooked, shredded chicken
- 2 green onions, sliced
-
Peanut salad dressing instructions
To make the dressing, combine all of the ingredients for the dressing in a small bowl or mason jar. Add a few tablespoons of water or avocado oil to thin it out if necessary.
Ingredients
- 1/4 cup creamy peanut butter
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar-free sweetener
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon garlic powder
Quick Tip
Add a few tablespoons of water or avocado oil to thin it out dressing if necessary. -
Toss the salad
Add dressing to the salad and toss to combine.
