Low-Carb Thai Chicken Salad Bowls (Keto-Friendly)

Sometimes, you just want a fresh, flavorful meal that doesn’t weigh you down. That’s exactly what these Low-Carb Thai Chicken Salad Bowls deliver—crisp, crunchy veggies, tender marinated chicken, and a creamy, zesty Thai dressing. And the best part? They’re totally keto-friendly.

I remember the first time I tried making this—one of those busy days where I needed something quick but still delicious. This salad became an instant favorite. It’s light, satisfying, and bursting with Thai-inspired flavors.

Low-Carb Thai Chicken Salad Bowls (Keto-Friendly)

Why You’ll Love These Thai Chicken Salad Bowls

Low-Carb and Keto-Friendly: Perfect for anyone watching their carbs.
Fresh and Flavorful: Thai herbs, spices, and a creamy, tangy dressing.
Quick and Easy: Ready in just 30 minutes.
Customizable: Swap the chicken, add more veggies, or make it spicy.

Ingredients You’ll Need

For the Chicken:

2 large chicken breasts, thinly sliced
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp fish sauce
1 tbsp lime juice
1 tsp garlic powder
1 tsp ginger powder
1 tbsp oil (coconut or olive oil)

For the Salad:

4 cups shredded lettuce (romaine or Napa cabbage)
1 cucumber, thinly sliced
1 red bell pepper, thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/4 cup chopped peanuts or almonds (optional)
Lime wedges, for serving

For the Creamy Thai Dressing:

1/4 cup creamy peanut butter (or almond butter)
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp sesame oil
1 tbsp water (to thin if needed)
1/2 tsp chili flakes (optional)
1 tbsp sweetener of choice (like monk fruit for keto)

How to Make Low-Carb Thai Chicken Salad Bowls

1. Marinate and Cook the Chicken

Mix soy sauce, fish sauce, lime juice, garlic, and ginger in a bowl.
Toss in the sliced chicken, coating it well.
Heat oil in a skillet over medium heat. Cook the chicken for 5–7 minutes until golden and fully cooked.

2. Prep the Salad

Combine shredded lettuce, cucumber, bell pepper, cilantro, and mint in a large bowl.
Toss gently for a fresh, colorful mix.

3. Whip Up the Creamy Thai Dressing

In a small bowl, whisk peanut butter, soy sauce, fish sauce, lime juice, and sesame oil.
Add water to thin, if needed. Adjust sweetness or spice to your taste.

4. Build Your Bowls

Divide the salad among bowls.
Add the cooked chicken on top.
Drizzle with the creamy Thai dressing.
Sprinkle with peanuts or almonds for a bit of crunch.
Serve with fresh lime wedges.

Tips for the Best Thai Chicken Salad

Use Fresh Herbs: Cilantro and mint add authentic flavor.
Adjust Spice: More chili flakes for a spicier kick.
Meal Prep Friendly: Keep the salad and dressing separate until ready to eat.

Variations to Try

Shrimp Thai Salad: Swap the chicken for grilled shrimp.
Avocado Thai Salad: Add creamy avocado slices.
Vegan Thai Salad: Use grilled tofu instead of chicken.

What to Serve with Thai Chicken Salad Bowls

A refreshing cucumber lime spritzer
Cauliflower rice for extra bulk (keto-friendly)
A side of spicy Thai chili sauce

Why This Salad Is Perfect for Keto

This salad is a keto dream—loaded with fresh veggies, healthy fats, and lean protein, all without the carbs. And that creamy Thai dressing? It’s a little taste of heaven.

Final Thoughts

If you’re craving something fresh, flavorful, and keto-friendly, these Low-Carb Thai Chicken Salad Bowls are perfect. They’re quick to make, bursting with flavor, and so satisfying.

So grab your ingredients, whip up these bowls, and enjoy a little taste of Thailand—without the carbs.

📌 Don’t forget to save this recipe on Pinterest for your next fresh and healthy meal!