Keto Asian Chicken Salad
Elevate your salad game with this vibrant, healthy, and flavor-packed Keto Asian Chicken Salad! Perfectly marinated and grilled chicken breast pairs seamlessly with crisp romaine, crunchy red cabbage, and fresh julienned carrots, all topped with a zesty, homemade sesame-ginger dressing. This low-carb recipe is a brilliant choice for keto enthusiasts, featuring nutrient-rich vegetables, protein-packed chicken, and a garnish of sliced almonds and sesame seeds for irresistible texture. Ready in just 30 minutes, this easy keto salad is ideal for weeknight dinners or meal prep. It’s a refreshing, guilt-free entrée that combines the best of Asian-inspired flavors with a keto-friendly twist!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon sugar-free sweetener
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 4 cups romaine lettuce, chopped
- 1 cup red cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 medium cucumber, sliced
- 3 green onions, sliced
- 0.25 cup almonds, sliced
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Step 1: In a large bowl, prepare the marinade by combining 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, salt, and pepper. Add the chicken breasts to the marinade, ensuring they are completely coated. Set aside while you prepare the vegetables.
Step 2: Heat a grill pan or a skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked through and the juices run clear. Remove from heat, allow them to rest, and then slice thinly.
Step 3: In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, 2 tablespoons of sesame oil, rice vinegar, sugar-free sweetener, minced garlic, and minced ginger to create the dressing.
Step 4: In a large salad bowl, combine the chopped romaine lettuce, sliced red cabbage, julienned carrot, sliced cucumber, and sliced green onions.
Step 5: Add the grilled chicken slices on top of the vegetable mix. Drizzle the dressing over the salad.
Step 6: Toss the salad gently to coat all the ingredients with the dressing evenly.
Step 7: Garnish the salad with sliced almonds and sesame seeds for an added crunch before serving.
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 18.8 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 473 mg | 36% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3659 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
