Thai Chicken Salad - Low-Carb and Sugar Free

Thai Chicken Salad - Low-Carb and Sugar Free

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🔥

Salad Ingredients:
2 cups cooked, cubed chicken *I cooked mine in salt, ginger, turmeric, and garlic
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.
Be sure to check out our Instagram page for more delicious stevia recipes and tag @steviaselect if you make these.


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