Low Fat Chinese Chicken Salad
Bright, fresh, and flavorful, this Low Fat Chinese Chicken Salad is a perfect balance of texture and taste that won't compromise your healthy eating goals. Packed with vibrant veggies like shredded green and red cabbage, julienned carrot, tender sugar snap peas, and crisp red bell peppers, this salad gets an added protein boost from shredded, oven-baked chicken breasts. Tossed in a zesty homemade dressing featuring low-sodium soy sauce, hoisin, fresh ginger, and lime juice, it's a guilt-free dish brimming with bold Asian-inspired flavors. Finished with toasted sesame seeds, this wholesome recipe comes together in just 40 minutes and is ideal for a quick lunch, light dinner, or meal prep. Savor the crunch, the freshness, and the satisfaction of this low-fat, nutrient-packed meal!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 3 cups green cabbage
- 1 cup red cabbage
- 1 large carrot
- 1 medium red bell pepper
- 1 cup sugar snap peas
- 3 stalks green onions
- 0.5 cup fresh cilantro
- 2 tablespoons sesame seeds
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh ginger
- 1 clove garlic
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a baking sheet, season with a pinch of salt and black pepper, and bake for 15 minutes or until cooked through. Allow them to cool before shredding.
In a large bowl, combine the shredded green and red cabbage, julienned carrot, sliced red bell pepper, sugar snap peas, chopped green onions, and cilantro.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, hoisin sauce, sesame oil, honey, lime juice, minced ginger, and minced garlic to create the dressing.
Add the shredded chicken to the bowl of vegetables.
Pour the dressing over the salad and gently toss everything using salad tongs until the dressing evenly coats the salad ingredients.
Sprinkle the toasted sesame seeds over the top of the salad before serving.
Serve immediately for crisp texture or refrigerate for up to 2 hours to allow the flavors to meld.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 34.0 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 282 mg | 22% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2127 mg | 45% | |
*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.
