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!
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.
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.
If you aren’t one who likes cabbage, the broccoli slaw mix is another option you can use.
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 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.
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.
Instead of avocado oil, you can use olive oil. The avocado oil gives it some healthy fats though, so I suggest using it.
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.
- 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.
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 dish 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.
Easy Thai Chicken Salad with Canned Chicken
Recipe Video (Click on Image to Play)
- 10 ounces chicken cooked, I used two 5 ounce cans
- 16 ounces coleslaw mix or broccoli slaw
- 1 large green onion
- 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.
Array ( [serving_size] => 1 [calories] => 181 [carbohydrates] => 7 [protein] => 9 [fat] => 12 [saturated_fat] => 2 [cholesterol] => 26 [sodium] => 326 [potassium] => 223 [fiber] => 1 [sugar] => 2 [vitamin_a] => 135 [vitamin_c] => 21.9 [calcium] => 32 [iron] => 0.8 [serving_unit] => bowl )
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Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.