Looking for a quick, flavorful, high-protein lunch that fits your keto or low carb lifestyle? This Thai Chicken Salad is the perfect balance of crunch, fresh ingredients, and satisfying flavor — all while keeping carbs low and protein high.

It’s naturally gluten-free and one of those recipes you’ll want to meal prep for the week because it’s just that good. Simple, filling, and easy to throw together, it’s perfect for lunches at home or on the go.

Why We Love This Recipe

Low carb and protein-forward
Fresh, crunchy, and full of flavor
Great for meal prep lunches
Simple ingredients with minimal prep
Naturally gluten-free

Ingredients

For the salad:

Chopped cabbage, to preference
4 oz cooked chicken
2 tablespoons roasted edamame (see tips below)
1/4 cup sliced almonds
2 tablespoons sesame seeds

For the Thai dressing:

2 tablespoons rice vinegar
1 tablespoon coconut aminos (or soy sauce)
1 tablespoon sesame oil
1/2 tablespoon peanut butter
1/2 teaspoon minced garlic

How to Make Thai Chicken Salad

1. Prepare the chicken
Cook your chicken using your preferred method. We love using the Instant Pot, but you can also bake, grill, or pan-cook it. Once cooked, chop or shred into bite-sized pieces.

2. Make the dressing
In a small bowl, whisk together rice vinegar, coconut aminos, sesame oil, peanut butter, and minced garlic until smooth and creamy.

3. Mix the salad
In a large bowl, combine the chopped cabbage, chicken, roasted edamame, sliced almonds, and sesame seeds. Pour the Thai dressing over the top and toss until everything is evenly coated.

4. Chill or serve
Serve immediately or refrigerate for up to 3 days for meal prep. For best texture, store the dressing separately and toss just before serving to keep the salad crunchy.

Nutrition Information (Approximate)

Macros will vary depending on ingredients used and dressing added.

Tips and Variations

Meal prep tip: Keep the dressing separate until ready to eat to maintain crunch.
Protein boost: Add extra chicken to increase protein even more.
Crunch factor: Adjust cabbage, almonds, and sesame seeds to your preferred texture.
Edamame tip: Store-bought roasted edamame often contains soybean oil. If you prefer to avoid it, you can easily roast your own at home.
Flavor adjustments: Add a squeeze of lime, fresh cilantro, or a dash of chili flakes for extra flavor.
Storage: Store in the fridge for up to 3 days. Best when dressing is added fresh.
Chicken tip: We love using the Instant Pot for quick, easy shredded chicken. Recipe here.