Low Sodium Asian Chicken Salad
Enjoy a refreshing and heart-healthy twist on a classic favorite with this Low Sodium Asian Chicken Salad recipe! Packed with vibrant ingredients like crisp red cabbage, julienned carrots, and fresh cucumber, this salad bursts with texture and color. Tender oven-baked chicken breasts are infused with aromatic ginger and garlic, then tossed in a tangy, homemade dressing of rice vinegar, low-sodium soy sauce, sesame oil, and a hint of honey. Topped with crunchy salt-free cashews and a sprinkle of sesame seeds, this dish strikes the perfect balance between flavor and low-sodium nutrition. Ready in just 40 minutes, it’s an ideal option for a quick, wholesome lunch or a light dinner that doesn’t sacrifice taste. Perfect for anyone following a low-sodium diet or looking for a healthy, Asian-inspired meal option!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 2 cups red cabbage, thinly sliced
- 1 large carrot, julienned
- 1 medium cucumber, sliced into matchsticks
- 0.5 cup fresh cilantro, chopped
- 2 stalks green onions, thinly sliced
- 0.5 cup salt-free roasted cashews
- 1 tablespoon sesame seeds
- 0.25 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C).
Place the chicken breasts on a baking sheet and season with minced ginger and minced garlic.
Bake the chicken in the preheated oven for 20 minutes or until fully cooked and juices run clear.
Remove from oven and allow chicken to cool before shredding or slicing thinly.
In a small bowl, whisk together rice vinegar, low-sodium soy sauce, sesame oil, and honey to make the dressing.
In a large mixing bowl, combine sliced red cabbage, julienned carrot, cucumber matchsticks, chopped cilantro, and green onions.
Add the shredded or sliced chicken to the salad mix.
Pour the dressing over the salad and toss gently until well combined.
Top the salad with salt-free roasted cashews and sesame seeds.
Season with black pepper to taste and serve immediately.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 26.1 g | ||
| Protein | 134.2 g | 268% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3041 mg | 65% | |
*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.
