Description
This low carb Chinese chicken salad is packed with fresh vegetables, tender chicken, and a flavorful sesame-ginger dressing that’s completely sugar-free. It’s crunchy, refreshing, and hearty enough to serve as a main dish. Whether you’re meal prepping for the week or looking for a quick and healthy dinner, this salad is a satisfying way to stay low carb without sacrificing taste.
Ingredients
2 cooked chicken breasts (grilled or poached), sliced or shredded
2 cups green cabbage, finely shredded
1 cup red cabbage, shredded
1 red bell pepper, julienned
1 yellow bell pepper, julienned
½ cucumber, thinly sliced
2 green onions, thinly sliced
1 tablespoon chopped cilantro
¼ cup sliced almonds, toasted
1 tablespoon sesame seeds
For the Dressing:
3 tbsp toasted sesame oil
2 tbsp soy sauce or coconut aminos
1 tbsp rice vinegar
1 tbsp olive oil
1 garlic clove, grated
1 tsp fresh ginger, grated
Optional: few drops of liquid stevia or pinch of monk fruit sweetener
Instructions
- Cook and shred the chicken, or use precooked.
- Prepare vegetables and place in a large salad bowl.
- Whisk together all dressing ingredients in a small bowl or shake in a jar.
- Add the chicken to the vegetables.
- Pour dressing over the salad and toss well to coat.
- Top with toasted almonds, sesame seeds, and cilantro.
- Serve immediately or chill for 20 minutes before serving.
Notes
For extra crunch, toast the almonds just before adding.
Adjust seasoning in the dressing to your taste—add more vinegar for tang, or more sesame oil for richness.
You can substitute any of the vegetables based on what’s in season or what you have on hand.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: salad, main
- Method: : Grilled or poached
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 345
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 3.5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 68mg