Crunchy Thai Keto Chicken Salad - Sugar Free, & Low-Carb
1/3 C. Crunchy natural sugar-free peanut butter *sub almond butter for peanut allergy
1/3 C. Apple Cider Vinegar
1 lime, juiced
3 TB. Olive Oil
3 TB. Sesame Oil
3 TB. Bragg’s Amino Acids OR Soy Sauce
1/8 ts. Pure Organic Stevia
2 cloves garlic - chopped
1 TB. fresh grated ginger or 1/2 teaspoon ground
1 teaspoon salt
1/8 - 1/4 ts. crushed red pepper flakes *omit if you prefer it without any heat🔥
2 cups cooked, cubed chicken *I cooked mine in salt, ginger, turmeric, and garlic
6 cups shredded cabbage *iceberg or romaine will work as well
2 carrots - grated
1 red pepper - sliced
3 green onions - sliced
1/2 C. Salted Roasted Peanuts
1/2 cup fresh cilantro-chopped fine
For Dressing: combine all ingredients in a bowl. I set my peanut butter out to reach room temperature and had no trouble combining ingredients. If you prefer a smooth, well-blended sauce then process in a blender for a minute.
For Salad: Combine all ingredients in a bowl. Pour Peanut Dressing over the top and toss well to combine.
Note: Peanuts will loose their crunch if stored. Simply garnish tops of salad with peanuts if you do not plan to eat entire salad.
Tip: Double Peanuts Dressing and use for a dipping sauce with chicken, shrimp, or lettuce wraps.
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