Here is a recipe for a quick and easy Thai chicken salad with canned chicken that tastes amazing. It's simple to prepare and made with budget-friendly ingredients. This dish is sure to become a regular!
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I was fooling around in the kitchen a couple of weeks ago and came up with an awesome Asian-inspired salad. So, I just had to share!
Since I'm dreaming of warmer weather, I wanted to work on some cold salad recipes. Although perfect for summer weather, these dishes are great year-round.
I love that I can just grab a small bowl of this easy Thai chicken salad and eat it right from the fridge.
I know you guys are going to love how quick it is to make this simple dish. In fact, you should be able to finish the recipe in about five minutes.
What makes this salad recipe so quick? Well, I'm using pre-made coleslaw mix and canned chicken in the ingredients, which saves prep time.
Of course, you can always cut the vegetables yourself if you prefer. And, leftover rotisserie chicken is a fantastic substitute for the canned chicken!
Ingredients Needed For Thai Chicken Salad
This easy Thai chicken salad with canned chicken is such a simple recipe. You should be able to find the ingredients at any market. And, it shouldn't cost much either.
The reason this is one of my favorite low-carb canned chicken recipes is that the ingredients are so affordable. Here's what you'll need before you make it.
Canned Chicken
I've been eating primarily organic chicken so I used Wild Planet canned chicken. It is more expensive than the regular brands, but I feel it's worth it.
Coleslaw Mix
If you aren't one who likes cabbage, the broccoli slaw mix is another option you can use.
Green Onion
I used green onion as the garnish. It is completely optional, but I think it makes it look more appetizing and adds a delightful crunch as well.
Coconut Aminos
Coconut aminos is something that I prefer to use in Asian dishes. You could use low-sodium soy sauce, but it often has hidden gluten in it.
Peanut Butter
Traditionally, the dressing for the salad would use peanut butter. However, I've been avoiding peanuts as it's a legume that contains lectins that don't digest. And, it contains phytic acid which is a harmful antinutrient.
Instead of peanut butter, I found Keto Butter made by Perfect Keto. It tastes really similar, but it's made with macadamias, cashews, coconut butter, MCT oil, vanilla bean powder, and salt.
Tip: Using code YUM15 saves you 15%!
The Keto Butter product is a great substitute for peanut butter in this easy Thai chicken salad with canned chicken. I prefer it over sunflower seed butter or almond butter.
Apple Cider Vinegar
If you don't have any apple cider vinegar, white vinegar or red wine vinegar will work too. I suggest using apple cider vinegar because it tastes the best with the coconut aminos.
Avocado Oil
Instead of avocado oil, you can use olive oil. The avocado oil gives it some healthy fats though, so I suggest using it.
Stevia Liquid
The sweetener in the dressing can be replaced with whichever one you prefer. The fifteen drops of stevia are equal to about a tablespoon of bulk low-carb sweetener.
Fresh Ginger
If you aren't a fan of ginger, you can leave that out. I love the deeper flavor it adds to the dressing, but it is completely optional.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Quick Tips:
- If you like your dressing a little spicy, feel free to add in some red pepper flakes or hot sauce. I've been staying away from nightshades so I didn't add any.
- Make the salad dressing ahead of time and store it in an airtight container (like a mason jar and lid). You can use the dressing as a marinade for chicken or pork.
- Instead of canned chicken, use any type of cooked chicken. Shredded rotisserie chicken is a popular choice.
- This is also an excellent way to use leftover chicken from other recipes!
How To Make Low-Carb Thai Chicken Salad
All of the details for this recipe are in the printable recipe card at the bottom of this post. First, here are some photos and extra tips.
Mix The Salad Ingredients
In a large bowl, mix the cooked chicken with the coleslaw mix and the green onion. Then, set this aside. You could even make this ahead of time and store it in your refrigerator.
Blend The Dressing Ingredients
Since the salad dressing has peanut butter in it (or another nut butter), I suggest blending the ingredients in a blender.
This way, all of the ingredients will mix together without any extra effort.
Add The Dressing To The Salad
When you are ready to eat, top the salad mix with your dressing. Only make as much as you think you will eat and store the extra salad and dressing in separate containers.
What To Serve With Thai Chicken Salad
This is a recipe that you can eat by itself for a filling lunch or dinner. If you want to serve something with it, I suggest something easy like cauliflower rice. But a keto thai soup is a perfect pair for lunch.
Another popular choice on the side is sausage egg roll in a bowl. Eat them together for a really filling dinner.
Frequently Asked Questions About Canned Chicken Salad
Here are some questions that people often ask about how to make salads with canned chicken.
Can you make this recipe with canned fish?
Yes, this recipe will taste delicious with canned salmon or even some canned tuna. Use your favorite meat to customize it!
How long will the dressing stay refrigerated?
If you store the salad dressing separately in an airtight container, it will stay fresh for up to a month. You might have to shake it since the nut butter may separate after a period of time.
How do you make it taste spicier?
To make the salad dressing spicier, I suggest adding some red pepper flakes or a few splashes of hot sauce.
I'm loving this low carb chicken salad so much that I plan to make it for our potluck parties. It's just one of those recipes I'll be making over and over again!
For those who love Asian dishes, definitely give this easy Thai chicken salad with canned chicken a try. It's one of the simplest recipes ever.
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Other Asian-Inspired Recipes To Try
If you enjoyed this low-carb Thai chicken salad recipe, here are some more low-carb chicken recipes you should try next:
- Keto Lemon Chicken has a fresh flavor that even picky eaters love.
- Ginger Chicken Stir Fry is a time-saving recipe that uses leftover cooked chicken.
- Asian Salad is a really easy recipe that you can use with chicken or your favorite type of meat.
- Baked Sweet And Sour Chicken tastes just take takeout - serve it with some cauliflower rice.
- Chicken Green Bean Stir Fry with tomatoes is a colorful dinner idea that will feed an entire family.
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Recipe
Easy Thai Chicken Salad with Canned Chicken
Video
Ingredients
Salad:
- 10 ounces chicken cooked, I used two 5 ounce cans
- 16 ounces coleslaw mix or broccoli slaw
- 1 large green onion
Dressing:
- 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
- Mix salad ingredients in large bowl. Set aside.
- Blend together dressing ingredients. Pour over salad. Toss to ensure salad is evenly coated with dressing. Garnish with sliced green onion.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on March 1, 2018. Updated on April 27, 2021, with enhanced images and additional information about the recipe.
Monica
What is a serving size of 1 bowl?
Lisa MarcAurele
It's about 1 cup of salad per serving.
Pam
Can you suggest a sub for the avocado oil?
Lisa MarcAurele
Olive oil or any other type of salad oil works instead.
Teresa
Oh my gosh, this is SO delicious! I used shredded rotisserie chicken breast and ground ginger instead of fresh (because I’m lazy) and next time I might also add some sliced almonds just for kicks. The dressing is so good I could eat it like soup and I expect I’ll be making it a lot to use as a dipping sauce for pretty much anything. Easiest and most delicious recipe I’ve made in awhile. Thanks!
Rhonda
How much ground ginger did you use?
Lisa MarcAurele
I would try about half the amount or one-fourth of a teaspoon.
Stephanie
Excellent and easy to prepare. Thank you!
Jen
All I can say is “wow!”
This is so delicious!
Diane Visser
Lisa, I love that I can size up or down the number of servings before printing the recipe. For instance in this recipe I can use a 12.5 oz of chicken as it comes from Costco and the other quantities are adjusted for me. Anxious to try the salad!
Lisa MarcAurele
Diane, the feature was always there, but it wasn't as noticeable. It was recently changed to make it more obvious. So glad you find it helpful!
Kimberly Schwartzmiller
I made this salad exactly the way it was written and no one in my house liked it at all. The dressing was terrible. I wanted to like it because it was so easy, but it needs, in our opinion, a different dressing. Of course, to each his own, and many others posted they liked it.
Teresa
Can you use crunchy peanut butter?
Lisa MarcAurele
You can if you like the peanut pieces in it.
Lisa
Just made this and I love it. I cut back on the sweetner also and added some diced celery (trying to avoid it going bad) and im liking the extra crunch. Thank you,
Lisa
Kris Johnson
Is there something I can substitute apple cider vinegar with. I am allergic to apples so I avoid ACV.
Lisa MarcAurele
Any other vinegar should work. Can you do rice vinegar?
Myrna
Soya Is not keto friendly!!
Lisa MarcAurele
It is, but many people avoid soy. I use coconut aminos.
Martha
I’m definitely going to try this one ...?
Heather
Would this freeze well? How long does it last in the fridge?? Thanks
Lisa MarcAurele
I don't recommend freezing this salad. The vegetables would likely get mushy. It should last at least 7 days in the refrigerator.
Kelli
Quick and easy with and amazing taste! I used coconut aminos instead of tamari. It's less salty and has a natural sweetness so I didn't need to add any sweetener. I used only 2 tablespoons of peanut butter. Instead of slaw I used a bagged combination that had chopped purple and green cabbage, kale, carrots, and arugula. My grown sons loved it! I will make this again and again.
Ella
Wow! Delicious, easy and fresh alternative to plain old chicken salad. My only issue was the amount of Tamari. I found 6 Tbsp tasted a little too strong and salty for our tastes. I’ll just cut that down a little bit next time but overall this recipe is a true winner! Love it! Thank you!
Adjoa
This looks amazing. I'm. Pescatarian, do you think this recipe would work with prawns? I can't think of an Alternative fish, any tips?
Lisa MarcAurele
I would use canned fish like salmon or tuna.
Lisa
I made this with leftover turkey from Thanksgiving and it came out great. I did a little less than half the sweetener because I do not like sweet dressings.
I also used elliott's spicy Thai peanut butter. Thanks for a good recipe.
Lisa MarcAurele
My pleasure!
Brittany Potter
This looks so amazing! Can't wait to try it!
Lisa
Hope you like it! My picky husband enjoys the salad, but I have to add extra sweetener for him as he's not low carb.
Janet Kellar
Looks so good--I'm making it for lunch today!
Lisa
Enjoy!
Ric
This looks amazing. 🙂
Kitty
A few sprigs of cilantro would be great in this. 🙂
Lisa
Definitely!
Laura
Coleslaw was a big hit at the Fourth of July event!
So easy to make and delicious!
Lisa
So glad it worked out!
Luci
Hi Lisa!
I cannot get avocado oil where I live. What type of oil would you suggest to best sub in it’s place?
Thanks!
Lisa
Any oil will work. I prefer one that doesn't have a strong flavor.
Susan
How long will this keep in the fridge? Was thinking of using this as meal prep for week day lunches.
Lisa
It should be good for about 5-7 days,
Jo-Lynn
Nutritional information states serves "8" and a serving is 1 bowl. How many ounces in each bowl????
Lisa
Sorry I didn't weigh it. My bowls are roughly 1.5 to 2 cups.
Jenn
So you get eight 1.5-2.0 servings? Roughly?
Lisa
No. I usually get about 8 servings that are a bit more than a cup.
Candace
Can u make this the day before?
Lisa
Absolutely!
Julie
I can't find keto butter anywhere on the website you linked to this recipe.
Lisa
It's launching soon. I was able to get a pre-launch sample. I'll provide a link to it once it's available.