Thai Chicken Salad
Published June 10, 2024 • Updated February 3, 2026
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This low-carb Thai Chicken Salad combines crunchy cabbage, carrots, edamame and cucumber with protein-rich chicken, all tossed with a zesty peanut sauce. Takes about 15 minutes.
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 I pack flavor into each bite. This keto Thai Chicken Salad gives you color, crunch and flavor in about 15 minutes.
The cauliflower rice sets this salad apart from other Thai inspired salad recipes. It adds fiber to keep you full and keeps the carbs low while complementing the rest of the salad perfectly.
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 bite is coated and enjoy as a quick, satisfying keto-friendly lunch or dinner.
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Thai Salad Ingredients
1 cup frozen cauliflower rice -
1/4 head of green cabbage
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1/4 head of purple cabbage
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1/4 English cucumber or 1/2 regular cucumber
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1/4 cup matchstick cut or shredded carrots
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1/2 cup shelled edamame
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2 cups cooked, shredded chicken
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2 green onions, sliced
Thai Peanut Salad Dressing Ingredients
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1/4 cup creamy peanut butter
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2 tablespoons lime juice
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2 tablespoons soy sauce, tamari or liquid aminos
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1 tablespoon sesame oil
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1 teaspoon sugar-free sweetener
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1/4 teaspoon powdered ginger
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1/4 teaspoon garlic powder
Step by Step Instructions
Step by Step Instructions
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.
- 1 cup frozen cauliflower rice
Get to shredding
Thinly shred both cabbage wedges using a mandoline slicer or knife.
- 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.
- 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.
- 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.
- 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
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
I don't like the flavor of cauliflower rice. Can I omit it?
Yes, you don't have to add in the cauliflower rice. It's not a necessary ingredient but I do think it helps with flavor and keeps you full until your next meal since it adds fiber and keeps the keto salad filling.
Can I substitute almond butter for the peanut butter?
If you're trying to avoid peanuts or want an even lower-carb option, you can substitute the peanut butter with almond butter. The flavor will be slightly different but still very delicious! Use the same amount of almond butter as you would peanut butter.
I used to make a version of this salad years ago before keto with crispy wontons on top, and I'd order it at this Thai place near my old office at least once a week. Hadn't had anything like it in two years. Made this tonight with the peanut dressing and honestly teared up a little at the first bite. The crunch from the cabbage, the lime in the dressing... it's exactly what I needed. Thank you for bringing this back into my life.
The wonton crunch is genuinely the thing I missed most going keto. Cabbage isn't the same but at some point you stop noticing. Glad the peanut dressing hit right.