Recipe

Easy Thai Chicken Salad with Canned Chicken

A budget-friendly Thai-inspired chicken salad tossed with crunchy slaw and a creamy peanut dressing that comes together in minutes.

Easy Thai Chicken Salad with Canned Chicken

Total time

5 min

Servings

8

Net carbs

6g

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Ingredients

What you need

Adjust servings

8 servings
8
  • 10 ounces chicken (cooked, I used two 5 ounce cans)
  • 16 ounces coleslaw mix (or broccoli slaw)
  • 1 large green onion
  • 6 tablespoons coconut aminos (or tamari or soy sauce)
  • 4 tablespoons peanut butter (or other nut/seed butter)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons avocado oil
  • 15 drops stevia liquid (or 1 tablespoon bulk low carb sweetener)
  • ½ teaspoon fresh ginger (minced)

Instructions

How to cook it

Prep timer

5:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. Prep and chill the ingredients before assembling so the finished dish stays crisp and cold.
  2. 1. Combine the cooked chicken, coleslaw mix, and sliced green onion in a large bowl.
  3. 2. Whisk together coconut aminos, peanut butter, apple cider vinegar, avocado oil, stevia, and minced ginger until smooth.
  4. Cook until the thickest piece reaches 165F and the juices run clear.
  5. 3. Pour the dressing over the salad and toss thoroughly to coat evenly, then garnish with additional green onion.
  6. Taste before serving and adjust the salt, lemon, vinegar, or herbs so the flavors stay bright.

Source & attribution

Low Carb Yum · IMPORTED

https://diet.driv.space/recipes/easy-thai-chicken-salad-with-canned-chickenLow Carb Yum reference: https://lowcarbyum.com/easy-thai-chicken-salad-with-canned-chicken/

Rated 4.61/5 from 23 ratings on Low Carb Yum. Method rewritten in-house; see source for the publisher's original.