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
|