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Low Carb Thai Salad with Chicken, Zoodles and Peanut Sauce

Chicken breast, red pepper, zucchini noodles dripping with peanut sauce all tossed onto a bed of spinach with what? More peanut sauce? And topped with cashews.. does salad get any better than that?!

Salad bowl with Low Carb Thai Salad, covered in extra peanut sauce and chopped cashews.

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It is known to all that I have a very, very weak spot when it comes to all things Peanut. For real, I can’t say no to a freshly baked Peanut Butter Cookie, and put a bowl of salted and roasted peanuts in front of me? You could probably see my eyes bulge and hear my heart pick up the pace with excitement as I lunge across the space until I am reconnected with my nuts. It’s ridiculous.

The same goes for Thai Noodle Salad. I knew I had to come up a way to indulge, without the actual noodles. I created a Low Carb Peanut Sauce a while ago now, so that wasn’t the issue. (unless of course you count the litres of peanut sauce I have now consumed.)

Low Carb Spaghetti and Meatballs with Zoodles. Garnished with freshly grated parmesan and basil.
Low Carb Spaghetti with Meatballs & Zoodles

To replace the noodles, I decided to give zucchini noodles a shot… GUYS! They are amazing! I love to replace noodles in a lot of my dishes like this Spaghetti with Meatballs recipe or Zucchini Noodle Stir Fry.

I am so, so pumped about this new delicious Low Carb Thai Salad with Chicken, Zoodles and Peanut Sauce, I hope you love it as much as I do!

Why it works

  1. Zucchini noodles have a very similar texture to pasta, the biggest difference, to me, is the flavour. Tossed in peanut sauce, the flavour is the same as if they were noodles.
  2. This salad is fast and easy, making it an excellent weekday meal!
  3. Red pepper and cashews bring the whole meal a freshness and crunch that pairs perfectly with the peanut sauce.
Salad bowl with Low Carb Thai Salad, covered in extra peanut sauce and chopped cashews.

Low Carb Thai Salad Ingredients

  • boneless skinless chicken breast
  • spinach
  • zucchini
  • red pepper
  • cashews
  • peanut butter
  • soy sauce
  • water
  • honey substitute
  • sesame oil
  • rice vinegar
  • fresh ginger
  • garlic
  • red pepper flakes

How to make a Low Carb Thai Salad

Prep the salad

I like to start by making the zucchini noodles so they are all ready to go.

To do so, wash the zucchinis and trim the ends off. Use a vegetable spiralizer to form the noodles; break apart any super long noodles you find, then place them all in a bowl and set aside.

Heat a skillet on medium high heat. Take the chicken breast and slice it in half, horizontally, to form two chicken cutlets. Season the chicken cutlets with salt and pepper, then, once the pan is hot, fry the chicken until the internal temperature reaches 180°; set aside to cool.

While the chicken is cooking, bring a pot of water to boil and make the peanut sauce. Once the water is boiling, add the zucchini noodles and cook for a minute or two, just until the zoodles are soft, then strain and rinse them with cold water until they are no longer hot.

To make the peanut sauce, peel the ginger and garlic and grate them finely, then add them to the cup on an immersion blender with the soy sauce, water, peanut butter, rice vinegar, sesame oil, red pepper flakes and honey substitute. Puree with the immersion blender until smooth, about a minute or two.

Wash and slice the red pepper into thin strips, then roughly chop the cashews.

Build the salad

Once the peanut sauce has been made, chicken cooked and zoodles cooled, it’s time to build the salad!

On a salad plate or dinner plate, place a layer of spinach down, about 1.5 cups per plate.

Bowl with cooled zucchini noodles and drenched in peanut sauce.

Toss the zucchini with as much peanut sauce as you desire, then place the saucy zoodles over top of the spinach. Slice the chicken cutlets into thin strips and divide between the plates, add red pepper, top with more peanut sauce as desired and garnish with chopped cashews.

Dig in to this epic Low Carb Thai Salad and enjoy!

Salad bowl with Low Carb Thai Salad, covered in extra peanut sauce and chopped cashews.

Expert Tips

  1. Vegetable spiralizers are THE BEST for making zucchini noodles, carrot noodles and beet noodles. I use mine all the time and it didn’t cost me very much to purchase. If you don’t have one and don’t plan on buying one, check out this video to learn how to make zoodles without one!
  2. Zucchini noodles cook very fast, so you want to make sure you keep an eye out on their doneness – check every minute until they are perfectly soft without over cooking.
  3. Use a digital meat thermometer to check the internal temperature of the chicken breast. Salmonella poisoning is a real problem, one that can be disastrous to the young and the old, never mind completely awful to the healthy. It can be avoided by simply cooking your chicken to safe temperatures.

Here are some other low carb salad recipes you may love

Italian Chopped Salad

Ranch Cauliflower Broccoli Salad with Bacon and Cheddar

Kale Caesar with Cheese Crisps

Asian Slaw

Broccoli Salad with Bacon, Cheddar and Kale

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Salad bowl with Low Carb Thai Salad, covered in extra peanut sauce and chopped cashews.

Low Carb Thai Salad with Chicken, Zoodles and Peanut Sauce Salad

Dive into salad heaven with this extra delicious Low Carb Thai Salad with Chicken, Zoodles and Peanut Sauce. It's healthy, keto friendly and sugar free!
Print Pin Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 salads
Author: Aleta

Ingredients

  • 1 boneless skinless chicken breast
  • salt & pepper
  • 2 small zucchinis
  • 3 cups spinach washed and trimmed
  • ½ small red pepper

Peanut Sauce

  • ½ cup organic peanut butter without additives
  • ¼ cup water
  • ¼ cup soy sauce
  • 3 tbsp honey substitute
  • 1 tbsp rice wine vinegar plus more if needed
  • 2 tsp sesame oil
  • ¼ tsp red pepper flakes

Optional

  • ¼ cup roasted & salted cashews

Instructions

Directions

    Prep

    • Wash the zucchinis and trim the ends off. Use a vegetable spiralizer to forms the noodles, break apart any super long noodles you find, then place them all in a bowl and set aside.
    • Heat a skillet on medium high heat. Take the chicken breast and slice it in half, horizontally, to form two chicken cutlets. Season the chicken cutlets with salt and pepper, then, once the pan is hot, fry the chicken until the internal temperature reaches 180°, then set aside to cool.
    • While the chicken is cooking, bring a pot of water to boil and make the peanut sauce. Once the water is boiling, add the zucchini noodles and cook for a minute or two, just until the zoodles are soft, then strain and rinse them with cold water until they are no longer hot.
    • To make the peanut sauce, peel the ginger and garlic and grate them finely, then add them to the cup of an immersion blender with the soy sauce, water, peanut butter, rice vinegar, sesame oil, red pepper flakes and honey substitute. Puree with the immersion blender until smooth, about a minute or two.
    • Wash and slice the red pepper into thin strips, then roughly chop the cashews.

    Build the salad

    • Once you have peanut sauce made, chicken cooked and zoodles cooled, it's time to build the salad!
    • On a salad plate or dinner plate, place a layer of spinach down, about 1.5 cups per plate.
    • Toss the zucchini with as much peanut sauce as you desire, then place the saucy zoodles over top of the spinach. Chop the chicken cutlets into thin strips, then divide them between the two bowls. Add the red pepper, top with more peanut sauce as desired and garnish with chopped cashews.

    Notes

    If the Peanut Sauce is too thick to easily pour over top of the salad, more rice vinegar can be added, 1 tsp at a time, until the desired consistency has been reached.
    Peanut Sauce Nutrition Facts per 2 TBSP
    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
     * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
    Deduct fibre ( 0.8 g ) and sugar alcohols ( 2.9 g ) from the total carbs to get 2.3 g net carbs for 2 TBSP of Keto Peanut Sauce.
    | Servng Size: 2TBSP | Calories: 80.2kcal | Total Carbs: 6g | Fibre 0.8g | Protein: 3g | Fat 5.6g | Sodium 192mg | Sugar Alcohols 2.6g |
    Low Carb Thai Salad Nutrition Facts not including cashews or peanut sauce
    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
    Deduct fibre ( 3.8 g ) from the total carbs to get 6 g net carbs per salad.

    Nutrition

    Serving: 1salad not including peanut sauce | Calories: 151kcal | Carbohydrates: 9.8g | Protein: 22.3g | Fat: 3g | Sodium: 100mg | Fiber: 3.8g

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