Salads are a great summer option. When the weather heats up, no one wants to be spending time in the kitchen with the oven on or cooking over the stovetop. This keto chicken salad uses Asian flavours and konjac noodles and has a delicious freshness.
Keto Chicken Salad
The combination of fresh zingy herbs and creamy peanut butter make for a tasty salad dressing. Combined with the marinated chicken and crunchy vegetables this is such a satisfying meal. It really hits the spot when you have that craving for some Asian flavours.
Tips for keto chicken salad
If you prefer, you could substitute zucchini noodles for the konjac noodles, although this would increase the carbs. We find the konjac noodles are so quick and easy to have available in the pantry.
Swap out any of the vegetables for any other low carb options you may have available. We chose these ones specifically for the crunch and the radishes have a great peppery flavour.
You can swap the chicken for prawns or pork if you prefer. It would even be great with some boiled eggs.
If you prefer to avoid peanut butter you can swap it out for almond or macadamia butter if you prefer.
Vegetable prepped and ready to go
Are you making our Keto Chicken Salad? Tag @havebutterwilltravel on Instagram to show us your creations.
Check out our other delicious keto meals too
- Teriyaki Chicken Rice Bowl
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Tandoori Chicken Salad
Ingredients
Chicken
- 400 g chicken breast (approx 2 breasts)
- 1 clove garlic, minced
- 1 tbsp tamari or coconut aminos
- ½ tsp ginger, freshly grated
- 1 tsp sesame oil
Dressing
- 4 tbsp smooth peanut butter
- 1 tsp sesame oil
- 100 ml coconut milk
- 1 clove garlic, minced
- ½ tsp ginger, freshly grated
- 1 tsp rice wine vinegar
- zest of 1 lime
- 1 tsp lime juice
- 1 tbsp tamari or coconut aminos
Salad
- 100 g radish, thinly sliced
- 100 g green cabbage, shredded
- 100 g red capsicum, thinly sliced
- 150 g green cucumber, thinly sliced
- 20 g coriander, freshly chopped
- 4 Serves konjac noodles (500g drained)
Garnish options
- coriander leaves
- chilli, freshly sliced
- sesame seeds
- fried shallots
Instructions
Chicken
- Combine garlic, tamari, ginger and sesame oil in a bowl
- Add chicken breasts to the marinate and mix to coat the chicken then marinate in the fridge overnight if possible (Marinate for at least 2 hours)
- Grill chicken breasts on a BBQ or stovetop for 4-5 minutes each side or until cooked through and set aside
Dressing
- Combine all dressing ingredients in a small bowl and stir until smooth. Set aside
Salad
- Thoroughly rinse the noodles and drain really well
- Combine the noodles and the dressing in a large bowl and mix thoroughly. Make sure noodles are well coated by the dressing
- Add the remaining salad ingredients and mix together
- To serve divide the salad between 4 bowls, top with sliced chicken breast and any garnishes you choose
Notes
Prep time does not include marinating time.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. Nutritional Information does not include any garnishes.
Nutrition Per Serve
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great post, had to leave a comment. Keep up the excellent work.
Will share this on my Twitter page. Cheers
Thanks for your kind words.