Keto Thai Chicken Salad
Hello, my fellow foodie adventurers!
Today’s quest is a Thai-inspired Chopped Asian Chicken Salad. This is one of those easy weeknight meals you can throw together in just a few minutes — and the best part is that it stays completely keto-friendly, which makes it a true lifesaver on those crazy, busy nights. Packed with low-carb fixings like crisp shredded cabbage, tender shredded chicken, colorful peppers, and roasted macadamia nuts, every bite is fresh, crunchy, and satisfying. The star of the show is a rich, creamy macadamia butter dressing with toasted sesame oil that brings a deep, nutty flavor and just the right touch of spiciness. It’s bold, refreshing, and feels like a restaurant-quality salad without any of the extra work.
Ingredients You’ll Need (The Quest Inventory)
For the Salad
- 1 package coleslaw mix (about 14–16 oz)
- 3 cups shredded rotisserie chicken
- 5 scallions, chopped
- 1 red bell pepper, chopped
- 1 tbsp diced jalapeño
- ½ cup roasted macadamia nuts, roughly chopped
For the Macadamia Dressing
- ½ cup creamy macadamia butter
- ¼ cup toasted sesame oil
- ¼ cup rice vinegar
- ¼ cup water
- 1 tbsp sriracha
- 1 tsp sea salt
How to Forge the Feast (The Quest Steps)
-
- 1. In a large salad bowl, add the coleslaw mix, shredded rotisserie chicken, chopped scallions, red bell pepper, diced jalapeño, and roughly chopped macadamia nuts.
- 2. In a medium microwave-safe bowl, combine the macadamia butter, rice vinegar, water, sriracha, and sea salt. Microwave uncovered for 15 seconds.
- 3. Whisk in the toasted sesame oil until the dressing is very smooth and creamy.
- 4. Pour the dressing over the salad ingredients and toss thoroughly until everything is well coated.
- 5. Serve immediately, or refrigerate for 10–15 minutes if you prefer it slightly chilled.
Tips, Tricks & Tasty Variations
Cooking Tips:
- •If the dressing is too thick, add a little extra water (1 tablespoon at a time) until it reaches your desired consistency.
- •For the best texture, add the macadamia nuts just before serving so they stay crunchy.
- •Taste and adjust the sriracha if you want more or less heat.
Tasty Variations:
- •Swap macadamia butter for almond butter or peanut butter if needed.
- •Add cucumber, shredded carrots (in moderation for keto), or avocado for extra freshness.
- •Use grilled chicken instead of rotisserie for a different flavor.
- •Top with extra sliced scallions or a sprinkle of sesame seeds.
This Thai-Inspired Chopped Asian Chicken Salad is fresh, bold, and packed with flavor — the perfect quick keto meal when you need something satisfying without spending a lot of time in the kitchen.Tag me when you make it — I’d love to see that colorful, crunchy bowl!
Keto Thai Chicken Salad
A fresh, crunchy keto-friendly salad made with shredded cabbage, tender rotisserie chicken, colorful peppers, and roasted macadamia nuts, all tossed in a rich and slightly spicy macadamia butter dressing with toasted sesame oil.
Ingredients
- 1 package coleslaw mix
- 3 cups shredded rotisserie chicken
- 5 green onions chopped
- 1 red bell pepper chopped
- 1 tbsp diced jalapeno
- 1/2 cup roasted macadamia nuts roughly chopped
For the Macadamia Dressing
- 1/2 cup creamy macadamia butter
- 1/4 cup toasted sesame oil
- 1/4 cup rice vinegar
- 1/4 cups water
- 1 tbsp sriracha
- 1 tsp sea salt
Instructions
- In a large salad bowl, add the coleslaw mix, shredded rotisserie chicken, chopped scallions, red bell pepper, diced jalapeño, and roughly chopped macadamia nuts.
- n a medium microwave-safe bowl, combine the macadamia butter, rice vinegar, water, sriracha, and sea salt. Microwave uncovered for 15 seconds.
- Whisk in the toasted sesame oil until the dressing is very smooth and creamy.
- Pour the dressing over the salad ingredients and toss thoroughly until everything is well coated.
- Serve immediately, or refrigerate for 10–15 minutes if you prefer it slightly chilled.
Notes
|
Nutrient
|
Amount
|
|---|---|
|
Calories
|
~660–670 kcal
|
|
Fat
|
57g
|
|
Protein
|
25g
|
|
Total Carbs
|
13g
|
|
Fiber
|
5g
|
|
Net Carbs
|
8g
|