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Keto Asian Chicken Salad Recipe

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This Keto Asian Chicken Salad is a fresh, flavorful, and low-carb meal that’s perfect for lunch or dinner. Packed with juicy chicken, crunchy veggies, and a tangy, sweet-and-spicy dressing, it’s an easy recipe that’s both healthy and delicious. Great for anyone on a keto diet looking for a quick, satisfying meal option!

 

Ingredients

Scale
  • For the Salad:
    • 2 cups shredded cooked chicken
    • 3 cups Napa cabbage, thinly sliced
    • 1 cup red cabbage, thinly sliced
    • 1 cup julienned carrots
    • 1/2 cup cucumber, thinly sliced into half moons
    • 1/4 cup green onions, finely chopped
    • 1/4 cup fresh cilantro, roughly chopped
    • 1/4 cup toasted sliced almonds
    • 2 tablespoons sesame seeds, toasted
  • For the Dressing:
    • 1/4 cup coconut aminos
    • 2 tablespoons rice vinegar
    • 2 tablespoons sesame oil
    • 1 tablespoon sugar-free sweetener (Stevia or Erythritol)
    • 1 teaspoon fresh ginger, minced
    • 1 teaspoon garlic, minced
    • 1/2 teaspoon red pepper flakes (optional)
    • 1 tablespoon peanut butter or almond butter (optional)

Instructions

  1. Prep the Chicken:
    Cook and shred the chicken. Use leftovers, rotisserie, or prepare fresh chicken by seasoning with salt and pepper and cooking until done.
  2. Prepare the Veggies:
    Thinly slice the Napa cabbage, red cabbage, cucumber, and julienne the carrots. Chop the green onions and cilantro.
  3. Make the Dressing:
    In a bowl, whisk together coconut aminos, rice vinegar, sesame oil, sugar-free sweetener, ginger, garlic, and red pepper flakes. Add peanut butter or almond butter if you prefer a creamier texture.
  4. Combine Everything:
    In a large mixing bowl, add shredded chicken, veggies, almonds, and sesame seeds. Pour the dressing over the top, and toss until well-coated.
  5. Serve or Chill:
    Enjoy immediately or let it chill for 30 minutes to allow the flavors to develop.

Notes

  • To save time, use pre-shredded coleslaw mix and leftover chicken.
  • Adjust the sweetness and spice in the dressing to your preference.
  • This salad can be stored in an airtight container in the fridge for up to 2 days, but it’s best to keep the dressing separate if preparing ahead.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-asian-chicken-salad/