Description
Crispy keto-friendly Chinese chicken salad delivers bold Asian-inspired flavors with minimal carbs. Crunchy cabbage, tender chicken, and zesty dressing create a delightful low-carb meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless skinless chicken breasts
Vegetables:
- 3 cups (710 milliliters) green cabbage, finely chopped
- 1 cup (240 milliliters) carrots, shredded
- 1 bell pepper, sliced thinly
- 1/2 cup (120 milliliters) fresh cilantro, chopped
Dressing and Garnish:
- 3 tablespoons (45 milliliters) sesame oil
- 1/4 cup (60 milliliters) low-sodium soy sauce (or coconut aminos)
- Juice of 1 lime
- 1/4 cup (60 milliliters) crushed peanuts (optional)
Instructions
- Prepare chicken by grilling or poaching until internal temperature reaches 165°F (75°C), then let it cool completely before slicing into thin strips.
- Finely shred cabbage, julienne carrots, and thinly slice bell peppers into uniform pieces.
- Chop fresh cilantro into small, delicate fragments for enhanced flavor distribution.
- Combine sliced chicken, prepared vegetables, and chopped cilantro in a spacious mixing bowl.
- Create dressing by vigorously whisking sesame oil, soy sauce (or coconut aminos), and freshly squeezed lime juice until ingredients are thoroughly integrated.
- Drizzle dressing over salad components and gently toss to ensure even coating and flavor absorption.
- Optional: Garnish with crushed peanuts for added crunch and nutty undertone just before serving.
- Serve immediately at room temperature or chill for 15-20 minutes to allow flavors to meld together.
Notes
- Perfectly cook chicken by using a meat thermometer to ensure it reaches the safe internal temperature of 165F (75C) for juicy, tender results.
- Enhance flavor by marinating chicken in a blend of ginger, garlic, and sesame oil for 30 minutes before cooking to infuse more depth.
- Customize the salad for different dietary needs by substituting chicken with tofu or shredded rotisserie chicken for a quick protein option.
- Keep the salad crisp by preparing vegetables just before serving and storing dressing separately to prevent wilting and maintain fresh texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 399 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg