Chicken Thai Salad

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  • ¼ cup Chicken Thigh, diced. (½ thigh approx.)
  • 1 tsp Olive Oil.
  • ½ tsp Chilli flakes (optional).
  • ½ tsp Himalayan pink salt and cracked pepper.
  • 1 cup Chinese cabbage (wombok), shredded.
  • ½ cup Bean sprouts

For dressing:

  • 2 tsp Sesame oil.
  • 1 tsp Lime juice.
  • 1 Tbsp Apple cider vinegar.
  • ¼ tsp Himalayan pink salt and cracked pepper.


2 + 10 mins marinate (optional)


6 mins




Dressing: Whisk all ingredients together and set aside.

  1. Rub chicken in olive oil, chilli flakes, salt, and pepper (allow to marinate for 10min for flavours to infuse or if time poor, cook immediately).
  2. Heat up a frying pan, cook diced chicken for about 3 mins or until cooked through, stirring often.
  3. In a bowl, place shredded cabbage, bean sprouts and arrange chicken on top, drizzle over the dressing.

Optional garnish: Coriander, Fresh Chilli

Serve and enjoy!

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