Keto Chicken Salad with Thai Peanut Dressing

Thai Peanut Keto Chicken Salad

I’m so excited to share a quick and easy keto chicken salad recipe with you today. This Thai peanut chicken salad has quickly become my husband’s favorite lunch to take to work — and I think you’ll love it just as much.

Bowl of keto chicken salad with a fork and napkin

Easy Keto Chicken Salad Recipe

This keto chicken salad is packed with crunchy veggies — including cabbage, broccoli, carrots, and green onion. The veggies stay crunchy for days in the fridge, so this is the perfect salad to pack for desk lunches. Take it even further and make a double batch making this salad a perfect candidate for your meal prep this weekend!

You are going to love this keto chicken salad recipe because it tastes delicious and is so easy to make! This recipe is in heavy rotation in our house this summer.

How to make Peanut Chicken Salad

This keto salad recipe starts off with the most delicious peanut dressing. Don’t be intimidated by the number of ingredients — you probably already have everything you need to make this recipe in your pantry.

No special techniques or equipment are needed to make this tasty keto salad dressing. Add all the ingredients — oil, vinegar, seasonings, and peanut butter — to a medium mixing bowl and whisk to combine. Couldn’t be easier.

Ingredients for Keto Peanut Chicken Salad

Here’s what you need for the recipe.

  • Cooked chicken. The perfect recipe to use leftover roasted chicken, or even a store-bought rotisserie chicken. No shame in the game.
  • Fresh garlic. Crush the cloves with the side of your knife, or easier still, use a microplane to grate them into a paste.
  • Fresh ginger. Scrape the peel off with a knife or even the back of a spoon. You can mince it with a knife if you feel confident in your skills — but it’s just as easy to grate it with a microplane.
  • Shredded cabbage or cabbage slaw mix. Crunchy and full of nutrients.
  • Soy sauce, gluten-free tamari, or coconut aminos. Whatever floats your boat.
  • Green onions, cilantro, and any other veggies you’d like to add. Feel free to make it your own.

How to make Thai Peanut Chicken Salad

First, we make the dressing. Add both the wet and dry dressing ingredients together in a medium bowl, and whisk to combine. The peanut butter will make the dressing smooth, creamy, and flavorful.

Toss in the shredded veggies — or open a bag of pre-shredded slaw mix — and stir to coat with the dress.

Add your cooked chicken, and toss to coat with the dressing.

Chill until ready to serve, and pat yourself on the back for making such a healthy and tasty salad.

I hope you LOVE this recipe! It’s:

  • Fresh
  • Flavorful
  • Crunchy
  • Vibrant
  • Easy to make
  • & Perfect for Meal Prep

What to serve with Keto Chicken Salad

This keto chicken salad recipe is almost a meal by itself. Add some hard-boiled eggs on the side to up your protein. Or, top with some extra chopped peanuts to add some crunch.

Into keto chicken recipes? Be sure to check out our other chicken recipes.

I’m sure this Thai Peanut Chicken Salad will be a dish that you will want to add to your lunch rotation often.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #greenandketo on Instagram. Cheers, friends!

Thai peanut chicken salad in an easy keto recipe to make for lunch or keto meal prep. Healthy, full of veggies, and easy to make.

Keto Chicken Salad with Thai Peanut Dressing

Yield: 4
Prep Time: 20 minutes
Total Time: 20 minutes

Low carb chicken salad with lots of fresh veggies and a delicious peanut dressing -- with ginger, soy, and sesame flavors.


For the Dressing

  • 1/4 cup  olive oil
  • 1/4 cup  rice vinegar, unseasoned
  • 1 tablespoon  soy sauce, I use gluten-free tamari
  • 1 teaspoon  sesame oil
  • 1 tablespoon  peanut butter
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  Sriracha sauce
  • 1 tablespoon  minced fresh ginger
  • 1/2 tablespoon garlic powder

For the Slaw

  • 16 oz bag of prepared slaw mix
  • 1/2 cup chopped green onion
  • 1/2 cup  chopped cilantro
  • 2 cups cooked chicken


  1. Whisk all dressing ingredients together.
  2. Add vegetables and chicken, and toss to combine.
  3. Chill and serve.
Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 333Total Fat: 25gSaturated Fat: 3gCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 17g

Did you make this recipe?

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A bowl of low carb Thai Peanut Chicken Salad on a white background

23 thoughts on “Keto Chicken Salad with Thai Peanut Dressing”

  1. The video states 2T peanut butter. Printed recipe states 1T peanut butter. I used 1T of sunflower seed butter. I will make again and use the extra because I prefer sweet. Very good recipe!

  2. Video also says 1tbsp Sesame oil vs teaspoon in recipe. I used video amounts and was yummy. Might try some lime juice too next time.
    Is there info for carb count? I only see calories

  3. I doubled the sauce, but I had 14 oz of slaw in my bag. I used organic no added sugar/salt peanut butter. I added sesame seeds and instead of fresh ginger used my doterra ginger oil (2 drops for the double sauce recipe). Figuring the carbs based on my slaw bag, peanut butter, soy sauce, green onions – the whole recipe was about 26 carbs, so about 4.1 carbs per serving using 1 cup servings. I made it and refrigerated overnight so the flavors could really meld. Delicious!!


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