This low carb Asian chicken salad is perfect healthy meal to add into your family’s dinner plans. The salad is fresh and colorful but the real hero in this recipe is the homemade Asian-style dressing. It is easy to get this meal on the table by prepping a few ingredients ahead of time or using leftover chicken.
Make Meal Prep Easy
Make meal prep easy by buying prepared items at the grocery store. This includes buying packaged cabbage salad and/or a store bought rotisserie chicken. You can also use leftover chicken. Batch cooking chicken and freezing for later can also save in your meal prep. I have even found pre-shredded rotisserie chicken at Costco and other grocery stores to save you from having to pull the chicken meat from the bone on a store purchased rotisserie chicken.
The homemade Asian-style dressing can be prepped ahead of time. I love to buy the Gourmet Garden Ginger paste to make using fresh ginger a breeze. If you make the dressing ahead of time, make sure to stir the dressing really well after after it has been in the refrigerator. I recommend only prepping the dressing up to 3 days ahead of time so your dressing is as fresh as possible.
Low Carb/Keto Recipe
Leave out the chow mein noodles for this recipe to be low carb and keto friendly recipe. It is a protein packed recipe with 39 grams of protein that has just 15 net carbs (carbs – dietary fiber) per serving.
If you are doing the FASTer Way to Fat Loss ® program this Asian Chicken Salad recipe is perfect low carb days while doing carb cycling. This recipe is also dairy-free. Never heard of the FASTer Way? Learn more about the FASTer Way by reading my post: How I lost 50 lbs in 6 months and feel 100% better changing my lifestyle!
Gluten Free Adaptions
To keep this salad gluten free you can substitute tamari sauce for soy sauce, use a gluten free hoisin sauce, and omit the chow mein noodles.Print
The perfect fresh and colorful salad to utilize leftover chicken. Asian Chicken salad is healthy, low carb with a tasty homemade Asian-style dressing.
- 2 Tablespoons Extra Virgin Olive Oil
- 1/3 cup rice vinegar
- 1/4 cup hoisin sauce
- 1 1/2 Tablespoon soy sauce
- ½ Tablespoon ginger
- 1/2 teaspoon toasted sesame oil
- 4 cups chicken, cooked and diced
- 1 pound Napa cabbage, cored and shredded
- 2 cups red cabbage, finely shredded
- 1 cup carrots, shredded
- 1 bunch scallions, thinly sliced
- 1/4 cup cilantro, minced
- 2 Tablespoons sesame seeds for garnish, optional
- 1 cup chow mein noodles (optional) leave off if Keto
In a small bowl, combine oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Whisk until fully combined.
Allow dressing to sit at room temperature for about 30 minutes for flavors to blend while preparing the rest of the salad. Or, refrigerate for up to 4 days.
In a large salad bowl combine the cabbage, chicken, carrots, scallions, and cilantro. Stir the dressing and drizzle over salad.
Toss everything until evenly coated. Sprinkle with sesame seeds and optional chow mein noodles and serve.
FASTer Way ladies – show me your recipe pics on Instagram! Tag me @brianacarter78 and use #FASTerWaywithBriana #FWTFLmeals
- Serving Size: 4
- Calories: 388
- Sugar: 8g
- Sodium: 604mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 105mg
Keywords: keto, low carb