Low Carb Chinese Chicken Salad Recipe

There’s something so satisfying about a chilled, crunchy salad that doesn’t just feel like you’re eating “diet food.” That’s exactly what led me to create this Low Carb Chinese Chicken Salad—a dish inspired by the flavors of traditional Chinese chicken salad but reimagined to fit a low-carb lifestyle.

It’s perfect for anyone who wants that takeout-style crunch and flavor, without the sugar-laden dressing or carb-heavy noodles.

Whether you’re watching your carbs, following a keto-inspired diet, or just looking for a refreshing meal that packs a punch of flavor, this salad ticks all the boxes.

And once you taste the combination of juicy chicken, crisp veggies, and a savory sesame-ginger dressing, you’ll see why this recipe has become a weekly staple in so many kitchens.

Why I Love This Recipe

This salad isn’t just “good for a low-carb recipe.” It’s good, period.

Here’s why it stands out:

First, it brings together vibrant textures: the crisp bite of shredded cabbage and bell peppers, the tender pieces of grilled or poached chicken, and the addictive crunch from toasted almonds and sesame seeds. It feels like you’re eating something indulgent—something that could easily come from your favorite Asian bistro—but it’s fully homemade and much lighter on the carbs.

Second, it’s a fantastic make-ahead meal. The vegetables hold up beautifully for hours, and the dressing actually gets better as it sits. It’s portable, lunchbox-friendly, and holds up well without wilting—no soggy lettuce here.

Finally, this recipe is endlessly flexible. You can mix and match vegetables based on what you have in your fridge, use rotisserie chicken for convenience, and even double the dressing to keep in the fridge for future salads.

It’s the kind of recipe you’ll come back to, again and again, because it’s easy, satisfying, and—most importantly—full of flavor.

Ingredients for Low Carb Chinese Chicken Salad

To create a Chinese chicken salad that’s low in carbs but high in flavor, we’re sticking with fresh, fiber-rich veggies and a punchy homemade dressing that skips the sugar but not the taste.

Protein:

• Boneless, skinless chicken breasts or thighs work great here. You can grill, bake, or poach them—whatever you prefer. Leftover rotisserie chicken is a great shortcut.

Vegetables:

• Green cabbage: Shredded finely for a satisfying crunch.
• Red cabbage: Adds color and a slightly different texture.
• Bell peppers: Red and yellow varieties bring sweetness and vibrant color.
• Cucumber: Sliced thin for a refreshing bite.
• Green onions: These add mild sharpness that balances the dressing.
• Carrots (optional): Thinly julienned, but in moderation since they’re higher in carbs.

Dressing Ingredients:

• Toasted sesame oil: For that unmistakable nutty depth.
• Soy sauce or coconut aminos: Adds saltiness and umami.
• Rice vinegar: Tangy and brightens everything up.
• Fresh ginger and garlic: For aromatic sharpness.
• Olive oil: A healthy fat that smooths out the dressing.
• Stevia or monk fruit (optional): If you want to mimic the slight sweetness of traditional dressings without the sugar.

Toppings:

• Toasted almonds: For crunch.
• Sesame seeds: A classic garnish.
• Cilantro: Adds freshness and an herby lift.

Everything in this salad has a role: either to build flavor, deliver texture, or provide nutrients. And since it’s low-carb, every component is chosen carefully to keep the dish balanced and satisfying.

How Much Time Will You Need?

You can have this salad ready to eat in 30 to 35 minutes, depending on how you prep the chicken.

• Prep Time: 20 minutes (chopping, dressing, toasting nuts)
• Cook Time: 10 to 15 minutes (depending on chicken method)

If you use pre-cooked or leftover chicken, the time drops dramatically—closer to 15 minutes start to finish.

It’s a perfect weeknight dinner or make-ahead lunch that doesn’t eat up your whole evening in the kitchen.

How to Make This Low Carb Chinese Chicken Salad

Here’s your step-by-step guide to building the perfect salad:

Step – 1: Cook the Chicken

If you’re not using precooked chicken, start here.

• Season chicken breasts or thighs with salt and pepper.
• Grill, bake, or poach until fully cooked (internal temp of 165°F).
• Let it rest, then slice thinly or shred with two forks.

Step – 2: Prepare the Vegetables

While the chicken cooks, prep the veggies.

• Shred green and red cabbage finely using a sharp knife or mandoline.
• Julienne the bell peppers and carrots (if using).
• Thinly slice cucumber and green onions.
• Chop fresh cilantro, if using.

Transfer everything into a large mixing bowl.

Step – 3: Make the Dressing

In a mason jar or small bowl, combine:

• 3 tablespoons toasted sesame oil
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 clove garlic, finely grated
• 1 teaspoon fresh ginger, grated
• 1-2 drops liquid stevia or a pinch of monk fruit, if desired

Shake or whisk until fully emulsified. Taste and adjust—if it needs more tang, add vinegar; more salt, add soy sauce.

Step – 4: Assemble the Salad

In your mixing bowl with the veggies, add the cooked chicken.

Pour over the dressing and toss thoroughly to combine. Use your hands or salad tongs to ensure the dressing coats everything evenly.

Step – 5: Add the Crunch

Top with toasted almonds and sesame seeds just before serving to preserve crunch.

Finish with chopped cilantro and a final drizzle of dressing if needed.

Serve immediately, or refrigerate for up to 2 days without the nuts (to keep them crispy).

Substitutions

This recipe is flexible, so if you need to make changes, here’s what works:

Protein alternatives:

• Shredded rotisserie chicken
• Grilled shrimp
• Sliced tofu (pan-seared for texture)

Vegetable swaps:

• Napa cabbage for green/red cabbage
• Snap peas or zucchini ribbons in place of bell peppers
• Avocado slices for added creaminess

Low-carb crunch:

• Chopped walnuts or pecans instead of almonds
• Crushed pork rinds for an ultra-low-carb crunch
• Chia or flax seeds instead of sesame seeds (for omega-3 boost)

Soy sauce alternatives:

• Coconut aminos (lower sodium and soy-free)
• Tamari (gluten-free)

Vinegar alternatives:

• Apple cider vinegar or lime juice can add the same brightness if rice vinegar isn’t available.

With the right substitutions, you can make this salad work for your pantry, your preferences, and your dietary needs—without sacrificing flavor or texture.

Best Side Dish of Low Carb Chinese Chicken Salad

Here are three excellent companions to serve alongside this salad:

1. Cauliflower Fried Rice
   A hearty, low-carb side that keeps with the Asian theme and makes the meal more filling.
2. Egg Drop Soup
   Light, savory, and perfect for starting the meal off warm before enjoying the chilled salad.
3. Steamed Edamame with Sea Salt
   Simple, protein-rich, and adds a satisfying snacky element to round out your plate.

Serving and Presentation Tips

A beautifully presented salad not only feels more satisfying to eat, but it also highlights the vibrant colors and textures of the dish.

Here’s how to serve your Low Carb Chinese Chicken Salad like it came straight out of a professional kitchen:

• Use a shallow serving platter instead of a deep bowl. This spreads out the ingredients so the colorful vegetables and toppings are more visible.
• Layer strategically. Start with a base of cabbage and vegetables, then nestle in the chicken, drizzle with dressing, and finally sprinkle the toppings like toasted almonds, sesame seeds, and chopped cilantro just before serving.
• Garnish with style. A few extra whole cilantro leaves, a light drizzle of toasted sesame oil, or even a twist of lime can elevate the look of your salad right before serving.
• Keep texture in mind. Add crunchy toppings last to preserve their crispness, especially if you’re prepping ahead of time.

Tips and Tricks to Make This Recipe Even Better

Hook: Even the simplest recipes can become unforgettable with the right little tweaks—and this salad is no exception.

Here’s how to take it to the next level:

• Marinate your chicken in a little sesame oil, soy sauce, and garlic for 15–30 minutes before cooking to infuse it with more flavor.
• Use a mandoline or food processor to get ultra-thin, even vegetable slices. It enhances both the texture and appearance of the dish.
• Double the dressing and store the extra in the fridge—it’s amazing over grilled veggies, shrimp, or even scrambled eggs.
• Add heat with a touch of chili oil, sriracha, or red pepper flakes if you like a spicy kick.
• Massage the cabbage briefly with a pinch of salt before assembling—this helps it soften slightly while staying crisp.
• Chill the salad for 20 minutes before serving to let the flavors meld and give it a refreshing finish.

Common Mistakes to Avoid

Don’t let these common missteps ruin your beautiful low carb salad:

• Overcooking the chicken: Dry, rubbery chicken takes away from the appeal. Aim for juicy, just-cooked meat—use a thermometer to hit 165°F and no more.
• Using bagged slaw mix without checking freshness: Pre-shredded mixes can sometimes be watery or lack crunch. Freshly chopped cabbage always gives the best texture.
• Overdressing the salad: Especially if you’re making it ahead, wait to add dressing until you’re ready to serve so nothing gets soggy.
• Skipping toasting the almonds: This small step adds major flavor and crunch. Raw almonds just don’t offer the same depth.
• Not adjusting the seasoning: Taste the dressing and salad before serving. A pinch of salt or splash of vinegar can make all the difference.

How to Store It

This salad is fantastic for meal prep and keeps well with a few tips:

• Store the components separately if prepping in advance. Keep the chicken, veggies, dressing, and toppings in individual containers.
• Add dressing just before serving to maintain crunch.
• Refrigerate leftovers in an airtight container for up to 3 days. The cabbage holds up well, but avoid storing with nuts as they soften.
• Refresh before serving by tossing with a bit of fresh dressing and some extra almonds or herbs.
• Avoid freezing—fresh vegetables like cabbage and peppers don’t freeze well and lose their crunch.

FAQ

Q1: Can I make this salad ahead of time?
Yes, it’s great for meal prep. Just store the dressing and toppings separately and combine everything just before serving.

Q2: Is this salad keto-friendly?
Absolutely. It’s naturally low in carbs, especially if you limit the carrots and use a sugar-free dressing.

Q3: Can I use store-bought dressing?
You can, but make sure it’s low in sugar. Many Asian-style dressings are high in carbs, so read the label carefully or make your own.

Q4: What other protein can I use?
Grilled shrimp, sliced steak, or tofu all work well. Just make sure the flavor profile complements the sesame-ginger dressing.

Q5: How do I make this vegetarian?
Skip the chicken and add grilled tofu or a plant-based protein like tempeh. The flavor of the dressing pairs well with many options.

Print