Low-Carb Thai-Style Chicken Salad Recipe

Emily Dolson
Total Time 30 min
Prep 30 min, Cook 0 min
Yield 4 servings Thai Chicken Salad

This Low-Carb Thai-Style Chicken Salad recipe is a terrific summer main-course salad.

It's crisp, refreshing and light, and its sweet-and-sour dressing adds a real zing. It also works to serve to people who are watching their fat or calories.  It's an excellent way to use up leftover grilled chicken or rotisserie chicken.

Ingredients

  • Salad: 
  • 1 pound cooked chicken breast, sliced thinly (can use dark chicken meat, if desired desired)
  • 3 cups shredded Napa cabbage (or regular cabbage is perfectly fine)
  • 3 cups peeled jicama, cut into strips
  • 1 small sweet red pepper, cut into strips
  • 1/3 cup chopped fresh mint
  • 1/2 cup chopped fresh cilantro, including stems
  • .Dressing:
  • 3 tablespoons white vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons Thai fish sauce
  • 1/2 cup sugar equivalent from a substitute (liquid such as Sweetzfree is preferred)
  • 1/2 teaspoon freshly grated ginger
  • 1/2 teaspoon Asian chili sauce (such as Sriracha) or other hot sauce
  • Garnishes:
  • 1/4 cup chopped peanuts
  • Mint leaves
  • Cilantro leaves

Preparation

Make the Salad

  • In a large bowl, toss together 1 pound thinly sliced chicken breast or dark meat, 3 cups shredded Napa or regular cabbage, 3 cups peeled jicama, cut into strips, 1 small red pepper cut into strips, 1/3 cup chopped fresh mint, 1/2 cup chopped fresh cilantro, including stems. Mix well and set aside.

Make the Dressing

  • In a separate small bowl, mix together 3 tablespoons white vinegar, 2 tablespoons lime juice, 2 tablespoons Thai fish sauce, 1/2 cup sugar eqivalent from a substitute, 1/2 teaspoon freshly grated ginger and 1/2 teaspoon Asian chili sauce such as Sriracha or other hot sauce.

    Assemble the Salad

    1. Toss the salad ingredients with the dressing, making sure the ingredients are coated nicely. Refrigerate until ready to serve.
       
    2. Serve in one large bowl or on separate dinner plates garnished with a total of 1/4 cup chopped peants, minut leaves and cilantro leaves.

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