A crunchy, zesty Thai chicken salad: Chinese cabbage, sprouts, spiced chicken and homemade low-carb chili sauce.
Crunchy Chinese cabbage, sprouts, tender spiced chicken and a touch of chili: this Thai chicken salad is all about crisp freshness. Galangal and lemongrass add citrus notes, a homemade low-carb chili sauce brings everything together, and the cooled chicken joins the raw vegetables last. For 4 servings, allow 25 minutes in total, with 7 g of net carbs per serving. Find this recipe among my keto soups and salads.
Bold Thai flavors
The name โThai chicken saladโ promises bold flavors: chili, ginger, galangal, lemongrass, herbs and crunchy vegetables. Here, boneless chicken thighs are cut into strips, coated in a Thai spice blend, pan-fried, then cooled before assembly. The recipe captures the spirit of Thai cuisine, with plenty of spices, herbs and raw vegetables.
The base is Chinese cabbage, juicy with a firm bite, complemented by red bell pepper, spring onion and sprouts. The homemade chili sauce, combined with a mild oil, coats the vegetables and adds a spicy touch, while the chicken is added last to preserve the contrast with the raw vegetables.
The idea behind the recipe
There are many versions of this salad. This one focuses on crunch, a lively dressing, spiced chicken and citrus notes, without rice or noodles. Along similar lines, Thai pork salad also plays on herbs, chili and freshness.
The balance comes from the contrast between the seasoned chicken and the raw vegetables: the meat adds a satisfying bite, while the dressing livens up the salad without weighing it down. The homemade low-carb chili sauce adds depth without masking the Chinese cabbage, bell pepper, spring onion and sprouts.
The main ingredients
Boneless chicken thighs bring tenderness: the meat stays tender after cooking, especially when cut into even strips, which helps it cook uniformly without becoming dry or stringy. The homemade Thai spice blend seasons the meat before it hits the pan: ground galangal for citrus notes and depth, ground ginger for peppery warmth, chili flakes for heat, paprika for color, coriander seeds for a lemony touch, dried lemongrass for herbal notes, parsley, dried mint and a few pinches of salt.
Chinese cabbage forms the base: it adds crunch, holds the sauce and keeps its texture when well drained. Red bell pepper adds crisp sweetness and vibrant color, spring onion a fresh green note, and very fresh bean sprouts a light touch.
The 6 tablespoons of homemade low-carb chili sauce bring the salad together, while avocado oil, mild olive oil or high-oleic sunflower oil coats the vegetables. Galangal and dried lemongrass are mostly found in specialty grocery stores, and coriander seeds in the spice aisle. For a more classic base, use a Thai dressing as a guide to balancing sour, salty and sweet flavors.
Preparation and serving tips
Success depends on distributing the seasoning evenly: toss the chicken with the dry spices ahead of time so they cling to the meat and flavor the oil during cooking. Medium heat browns the strips without burning the ground spices, which would turn bitter, producing tender chicken that is cooked through and cooled before being placed on the salad. For another lemongrass-inspired idea, lemongrass chicken offers similar flavors.
To preserve the crunch, first toss the Chinese cabbage with the chili sauce and oil, then add the bell pepper, spring onion and sprouts; chicken that is still warm would wilt the leaves. Serve in individual portions, adding the chicken last, for a complete meal. If preparing ahead, keep the cooked chicken and raw vegetables refrigerated separately and dress just before serving; raw sprouts require strict hygiene and are not recommended for people vulnerable to foodborne infections.
You can find more dishes like this among my low-carb recipes.
Thai Chicken Salad
Ingredients
- 4 chicken thigh fillets organic, free-range
- Thai spice blend
- 1 Chinese cabbage
- 1 red bell pepper
- 1 spring onion
- 4 handfuls sprouts
- 6 tablespoons chili sauce low-carb, homemade
- a generous splash oil avocado, mild olive or high-oleic sunflower oil
Thai Spice Blend
- 3 teaspoons ground galangal also known as kha
- 2 teaspoons ground ginger djahe
- 2 teaspoons chili flakes
- 1 teaspoon paprika
- 1 teaspoon coriander seeds
- 1 teaspoon dried lemongrass
- 0.5 teaspoon dried parsley
- 0.25 teaspoon dried mint
- A few pinches salt Celtic sea salt or Himalayan pink salt
Instructions
- Cut the chicken into strips with a knife or scissors and leave to marinate with the Thai spice blend.4 chicken thigh fillets, Thai spice blend, 3 teaspoons ground galangal, 2 teaspoons ground ginger, 2 teaspoons chili flakes, 1 teaspoon paprika, 1 teaspoon coriander seeds, 1 teaspoon dried lemongrass, 0.5 teaspoon dried parsley, 0.25 teaspoon dried mint, A few pinches salt
- Cook the chicken in a generous amount of oil. Leave to cool.a generous splash oil
- Cut the cabbage into strips, wash in a colander and leave to drain. Place in a salad bowl and stir in the chili sauce and olive oil.1 Chinese cabbage, 6 tablespoons chili sauce
- Wash and chop the bell pepper, chop the spring onion and add both to the bowl.1 red bell pepper, 1 spring onion
- Add four generous handfuls of sprouts. Mix everything together.4 handfuls sprouts
- Divide into servings and place the chicken on top.
