{"id":188587,"title":"Thai Chicken Salad","modified":"2026-10-06T16:02:55+02:00","plain":"A crunchy, zesty Thai chicken salad: Chinese cabbage, sprouts, spiced chicken and homemade low-carb chili sauce.\n\n\n\nCrunchy 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.\n\n\n\nBold Thai flavors\n\n\n\nThe name \u201cThai chicken salad\u201d 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.\n\n\n\nThe 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.\n\n\n\nAlso discover: Beet and Lentil Salad.\n\n\n\nThe idea behind the recipe\n\n\n\nThere 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.\n\n\n\nThe 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.\n\n\n\nThe main ingredients\n\n\n\nBoneless 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.\n\n\n\nAlso try: Herring and Beet Salad.\n\n\n\nChinese 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.\n\n\n\nThe 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.\n\n\n\nPreparation and serving tips\n\n\n\nSuccess 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.\n\n\n\nAlong the same lines: Purslane salad.\n\n\n\nTo 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.\n\n\n\nYou can find more dishes like this among my low-carb recipes.\n\n\n\n\n\n\tThai Chicken Salad\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 chicken thigh fillets (organic, free-range)Thai spice blend1 Chinese cabbage1 red bell pepper1 spring onion4 handfuls sprouts6 tablespoons chili sauce (low-carb, homemade)a generous splash oil (avocado, mild olive or high-oleic sunflower oil)Thai Spice Blend3 teaspoons ground galangal (also known as kha)2 teaspoons ground ginger (djahe)2 teaspoons chili flakes1 teaspoon paprika1 teaspoon coriander seeds1 teaspoon dried lemongrass0.5 teaspoon dried parsley0.25 teaspoon dried mintA few pinches salt (Celtic sea salt or Himalayan pink salt)\t\n\t\n\t\tCut the chicken into strips with a knife or scissors and leave to marinate with the Thai spice blend.Cook the chicken in a generous amount of oil. Leave to cool.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.Wash and chop the bell pepper, chop the spring onion and add both to the bowl.Add four generous handfuls of sprouts. Mix everything together.Divide into servings and place the chicken on top.\t\n\t\n\t\tUse homemade low-carb chili sauce.\nEquipment: salad bowl, knife, spoon, frying pan, colander.\n\t\n\t\n\t\tSaladeTha\u00eflandaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/188587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=188587"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/188587\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/184902"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=188587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=188587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=188587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}