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Thai Peanut Keto Chicken Salad in Butter Lettuce Cups

We all know the power of a refreshing, flavor-packed meal that doesn’t weigh us down or knock us off our keto groove. That’s exactly why we keep this Thai Peanut Chicken Salad in our regular rotation. It brings the bold, nutty, and slightly spicy flavors of Thai cuisine into a light, satisfying format that feels just as exciting as a restaurant dish—but it comes together in our own kitchens in no time.

Whether it’s for a quick lunch, a simple dinner, or a colorful party appetizer, this recipe is always a crowd-pleaser. The butter lettuce wraps hold everything together perfectly, while the creamy peanut dressing coats the juicy shredded chicken and crisp veggies with just the right amount of indulgence. And it all stays keto thanks to a sugar-free peanut sauce that keeps the carbs in check.

Cuisine ,
Courses , ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins
Servings 4
Calories 320
Description

A keto-friendly twist on Thai lettuce wraps featuring juicy chicken, crunchy veggies, and a creamy sugar-free peanut sauce, all nestled in fresh butter lettuce. At just 320 calories per serving, it's perfect for lunch, meal prep, or light dinners.

Ingredients
    For the Chicken Salad:
  • 2 cups cooked, shredded chicken (rotisserie or leftover grilled chicken works well)
  • 1/4 cup shredded carrots
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup chopped cilantro
  • 2 green onions, thinly sliced
  • 1 head butter lettuce, leaves separated and washed
    • For the Thai Peanut Sauce:
  • 1/4 cup natural peanut butter (unsweetened, no added sugar)
  • 1 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced
  • 1 tsp 1-2 monk fruit sweetener (to taste)
  • Water, to thin if necessary (1-2 tbsp)
    • For Garnish:
  • Chopped peanuts (optional)
  • Extra cilantro and lime wedges
Instructions
    Make the Peanut Dressing:
  1. In a small bowl, whisk together peanut butter, coconut aminos, lime juice, sesame oil, avocado oil, ginger, garlic powder, and red pepper flakes.
  2. Add warm water, 1 tsp at a time, until the dressing is smooth and pourable.
    3. Assemble the Salad:
  3. In a large bowl, combine cooked chicken, bell pepper, cabbage, carrots, cilantro, and green onions.
  4. Pour the peanut dressing over the top and toss to coat everything evenly.
    5. Build the Lettuce Cups:
  5. Lay out butter lettuce leaves on a platter or plate.
  6. Scoop about 1/4 cup of the chicken salad mixture into each lettuce leaf.
    7. Garnish and Serve:
  7. Top with chopped peanuts, extra cilantro, and a squeeze of lime.
  8. Serve immediately or store chicken salad separately for meal prep.

Nutrition Facts

Servings: 4 ServingCalories:340kcalTotal Fat:26gSaturated Fat: 4gTotal Carbohydrate:8gDietary Fiber: 3gSugars: 2gProtein:22g

Note
  1. Substitutions & Variations:
  • Nut-Free: Use sunflower seed butter instead of peanut butter.
  • Extra Crunch: Add chopped cucumber or jicama to the mix.
  • Spicy Version: Add a dash of sriracha or extra chili flakes to the dressing.
  • Vegan Option: Replace chicken with chopped tofu or tempeh.
  • Herb Swap: Use mint or Thai basil instead of cilantro for a fun twist.
Read it online: https://ketoeatsrecipes.com/recipe/thai-peanut-keto-chicken-salad-in-butter-lettuce-cups/