Low Carb Chinese Chicken Salad
Satisfy your cravings for a vibrant, healthy meal with this Low Carb Chinese Chicken Salad—a flavorful, nutrient-packed dish that’s perfect for light lunches or dinners. Featuring tender pan-seared chicken breast atop a crisp, colorful base of romaine lettuce, red cabbage, carrot, and cucumber, this salad combines fresh textures with bold Asian-inspired flavors. A zesty soy sauce and sesame dressing, infused with hints of lime, ginger, and garlic, elevates the dish to restaurant-quality perfection, while sliced almonds and sesame seeds add a satisfying crunch. Ready in just 35 minutes and low in carbs, this salad is a wholesome choice for anyone seeking a quick, refreshing meal without compromising on taste.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 head Romaine lettuce
- 0.5 head Red cabbage
- 1 large Carrot
- 1 medium Cucumber
- 2 stalks Green onion
- 0.25 cup Cilantro
- 0.25 cup Sliced almonds
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Lime juice
- 1 teaspoon Ginger
- 1 clove Garlic
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Red chili flakes
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat a skillet over medium-high heat and add olive oil. Once hot, add the chicken breasts and cook for 6-7 minutes on each side until fully cooked through. Remove from the skillet and let them rest while you prepare the salad vegetables.
Chop the romaine lettuce into bite-sized pieces. Thinly slice the red cabbage, julienne the carrot, and slice the cucumber into half-moons.
Chop the green onions and cilantro finely.
In a large bowl, combine the romaine lettuce, red cabbage, carrot, cucumber, green onions, and cilantro.
Prepare the dressing by whisking together soy sauce, rice vinegar, sesame oil, lime juice, grated ginger, minced garlic, and red chili flakes in a small bowl.
Slice the cooked chicken breasts into thin strips.
Add the sliced chicken and sliced almonds to the salad.
Pour the dressing over the salad and toss everything to coat evenly.
Sprinkle sesame seeds on top and serve immediately.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 30.1 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 692 mg | 53% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4365 mg | 93% | |
*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.
