This Low-Carb Thai-Style Chicken Salad recipe is a terrific summer main-course salad.

It’s crisp, refreshing and light, and its sweet-and-sour dressing adds a real zing. It also works to serve to people who are watching their fat or calories.  It’s an excellent way to use up leftover grilled chicken or rotisserie chicken.




450 gms pound cooked chicken breast, sliced thinly (can use dark chicken meat, if desired desired)

3 cups shredded cabbage

1 small sweet red pepper cut into strips

1/3 cup chopped fresh mint

1/2 cup chopped fresh cilantro, including stems


3 tablespoons white vinegar

2 tablespoons lime juice

2 tablespoons Thai fish sauce

1/4 cup stevia liquid or to taste (depends on your feelings on the sweetness)

1/2 teaspoon freshly grated ginger

1/2 teaspoon Asian chili sauce (such as Sriracha) or other hot sauce


Mint leaves

Cilantro leaves



Make the Salad

In a large bowl, toss together the thinly sliced chicken breast or dark meat, 3 cups shredded cabage,  1 small red pepper cut into strips, 1/3 cup chopped fresh mint, 1/2 cup chopped fresh cilantro, including stems. Mix well and set aside.

Make the Dressing

In a separate small bowl, mix together 3 tablespoons white vinegar, 2 tablespoons lime juice, 2 tablespoons Thai fish sauce, 1/4 cup stevia or to taste, 1/2 teaspoon freshly grated ginger and 1/2 teaspoon Asian chili sauce such as Sriracha or other hot sauce.


Garnish as desired

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