I don’t post a lot of low carb salad recipes here on IBIH because the plain fact is, they rarely get much traffic. I guess people don’t go on Pinterest thinking “I’m going to search for the most delicious low carb salad recipe I can find, and make it ASAP!”
No, it’s usually the desserts and comfort foods that get pinned the most often – and I get it, I do. I’ve been guilty of doing the same thing myself.
Even when I go on Pinterest with the best intentions I often get distracted by all the decadent shiny desserts out there – which leads me to this important public service announcement:
NEVER PIN WHEN HUNGRY!
You’re welcome.
Now all of that being said, I have made this delicious Low Carb Chinese Chicken Salad far too many times (always with rave reviews) not to share it with you, even if only two or three of you actually make it!
This salad is hearty enough to eat for lunch, or even dinner – but it also works great on a buffet table or as a mayo and dairy free picnic option along with the ubiquitous cole slaw and potato salad.
You can plate it individually if you’re making it for just a few people, but I always think it’s more fun to put it on a huge platter and let guests have at it with some tongs.
I usually make this as a low carb and gluten free option for myself when we’re having people over, and I’m always shocked at how little of this salad is left after the crowd descends, even when we are offering lots of other delicious options like Mr. Hungry’s Jalapeno Popper Pizza right beside it!
Because this is made with a variety of shredded cabbage which is heartier than lettuce, you can even dress the entire thing without worrying about it wilting into mush after just a few minutes. In fact I’ve eaten it leftover for several days after it’s been dressed and it just gets better and better as the flavors combine.
So what do you think? Think you can take a break from low carb brownies, cookies, and cakes to make this truly delicious (and healthy) low carb salad? If you do, let me know what you think in the comments! Then go make some low carb lemon bars because you totally deserve it.
Notes:
I’m writing this recipe as though you are starting with raw chicken, but you can easily use shredded leftover cooked chicken and skip this step. Just toss your cooked chicken with a little gluten free soy sauce (or coconut aminos if you’re strict Paleo) before adding it to the salad and you’re good to go.
Print
Keto Chinese Chicken Salad
- Total Time: 35 minutes
- Yield: 8 Servings 1x
- Diet: Diabetic
Description
This Asian inspired Keto Chinese Chicken Salad is hearty, easy to make, and I haven’t made it for a single person who didn’t love it! Great for parties and picnics when you need a dairy and egg free option!
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs
- 4 cups water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 cup gluten free soy sauce
- 1 tablespoon minced ginger
For the Salad:
- 2 cups shredded white cabbage
- 2 cups shredded Savoy or Napa cabbage
- 2 cups sliced baby cucumbers
- 1/2 cup sliced scallions
- 1/2 cup radishes cut into matchsticks (or slices)
- 1/4 cup cilantro, roughly chopped
- 2 tablespoons sesame seeds
For the Dressing:
- 1/4 cup gluten free soy sauce
- 1 teaspoon sesame oil
- 1/3 cup unsweetened rice wine vinegar
- 1 tablespoon granulated sugar substitute (Swerve, Ideal, Splenda, etc.)
- 3 tablespoons Avocado oil (or any light salad oil)
- 1/4 teaspoon hot Chinese mustard (find it in the Asian aisle of your supermarket)
- 1 tablespoon unsweetened ginger paste (usually in the produce section)
Instructions
To make the Chicken:
- Combine all of the ingredients in a large saucepan and bring to a boil.
- Turn down the heat and simmer the chicken for 15 – 20 minutes or until cooked through.
- Remove the chicken and let it cook for a few minutes.
- Shred with two forks or chop with a knife, being sure to remove any ligaments, etc.
To make the Salad:
- Combine the cabbages and then spread out on a platter or bowl. Arrange the cukes around the outside of the bowl or platter, leaving room for the chicken in the center.
- Sprinkle on the scallions, radish matchsticks, and cilantro.
- Then pile the chicken in the center of the platter or bowl. Sprinkle with sesame seeds.
To make the Dressing:
- Combine all of the dressing ingredients in a magic bullet or blender and blend until fully combined and smooth. Taste to check the seasoning and then pour over the salad a few minutes before serving.
Notes
Approx net carbs per serving =3gÂ
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stove
- Cuisine: Asian
Nutrition
- Serving Size: About 1 cup
- Calories: 263
- Fat: 16g
- Carbohydrates: 3g net
- Protein: 24g
Keywords: Keto chicken salad, Low Carb chicken salad, Chinese chicken salad
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Calvin says
Had a similar one last week, love it! Chinese chicken is awesome
Lynne McCurdy says
I’ve been craving this kind of salad! I wonder if crunched up pork rinds would sub well for the fried wontons we get on top, at a restaurant? Anybody tried?
Jana @ ohthatstasty says
I used this as a base for slightly different dish for an easy weeknight dinner for two. I think yours would be even more fantastic!
I used the chicken sauce as a marinade, w less water. I used the dressing, subbing liquid stevia extract (12 drops for the whole recipe), a bit of ground mustard for the hot, & ground ginger for the paste. Then served both on a romaine salad with matchstick carrots & peppers. Still delicious – restaurant worthy!
★★★★★
Jenn says
Hi, I feel that this recipe is amazing, but not sure how you can possibly get 8 servings out of it? It is supposed to be just a side? I’ve divided mine up into 6 servings because I think 1/8th would be such a teensy portion. Even doubling up fits into my Keto macros for the day, but still. I am adding in another tablespoon of oil tonight to help out.
★★★★★
Bridget says
I know this post is older, but I was actually searching for some good Keto salads to make this week for my lunches. This sounds amazing and I’ll definitely be giving it a go! I use your recipes all the time and would love to see more salad and lighter recipes for summer time. I’m going to try meal prepping this and doing jar salads for my lunches for a few days. Thank you!
Mellissa Sevigny says
I have a collection of 72 keto summer salads here on the website Bridget! Check it out here!
Alex says
This. Was. Amazing!!!!!
Mellissa Sevigny says
So glad you liked it Alex!!!
Jenny says
It’s expected to be 104 degrees by dinnertime tonight. In OREGON. what???
Since my house lacks air conditioning, I’m SO HAPPY to see this salad! Thank you so much!
Gary says
My partner and I follow a reduced or lower carb lifestyle, moderation with healthy carbs is our preference. I am making your Chinese Chicken Salad tonight, and wanted to get a head start on he salad dressing. OMG, yum! Your recipe is amazing as is. Nothing needs to be changed. For our preference, just added a touch of lemon grass paste and a tad red chili paste.
So looking forward to the finished product tonight. Love the cooking liquid for the chicken as well!
Gary
De says
Yummy! I don’t know if it’s because I’m pregnant, but I can drink that dressing! Great recipe!
★★★★★
IBikeNYC says
PS: Guess I coulda read the other comments first! Don’t see a way to delete my earlier question. The rest of what I said still stands, anyway!
IBikeNYC says
I laughed at your comment about how only two or three might actually make this, as I have been searching for weeks for exactly this sort of a recipe!
I’ve been craving that Asian flavor mix.
Any ideas about where to get ginger paste? Is this now a commonly-available item like the tomato and garlic and pesto pastes in tubes?
Thanks for any help anybody can offer.
Mellissa Sevigny says
Yes it’s pretty common in the produce aisle near the herbs – but if you can’t find it just use the same amount of minced fresh ginger!
Brenda says
88 degrees today, and this salad sure hit the spot. Easy Peasy, and delish. Couldn’t find radishes anywhere, so I just added a bit more cabbage, still awesome. Thanks!
Mellissa Sevigny says
So glad you liked it Brenda and thanks for letting me know!!!
Stefanie says
Hi Mellissa! I can’t wait to try this. There’s only one of me so I’m going to experiment with making a smaller version of it. I’m wondering about the ginger paste, which I wasn’t able to find by that name – is it the same as this product or something different?
http://www.amazon.com/Ginger-People-Organic-Minced-6-7/dp/B0001YR06M/ref=sr_1_2?ie=UTF8&qid=1429111529&sr=8-2&keywords=ginger+paste
Mellissa Sevigny says
Sorry I didn’t get to this sooner Stefanie, any minced ginger paste will do as long as it’s not loaded with sugar. Or you can grate your own on a microplane grater and use that!
Paula says
I can’t wait to try this – I am on a low-carb diet and I am so tired of the same old salads! This looks wonderful!
Mellissa Sevigny says
Hope you like it Paula! I’ll be eating this all summer long I’m sure!
dionne says
This looks great. Since it is just me, I’m going to try halving this recipe. Maybe make all of the chicken and freeze the rest for salad later. Thanks for posting.
Mellissa Sevigny says
That’s a great idea Dionne – the chicken should freeze quite well and it makes it easier for next time. I might make a double batch and freeze some of it myself now, thanks for the tip!
MarySF says
Made this for dinner tonight and it was fantastic. The dressing was perfect with the crunchy cabbage and vegetables. I used a little purple cabbage too, and I can definitely see how this would be a gorgeous dish for a party!
Mellissa says
Thanks for letting me know you enjoyed it Mary! Purple cabbage would definitely dress it up even more – totally stealing your idea!
Chrysalis says
This looks yummy. I will use tofu instead of chicken – thanks for the recipe.
Mellissa Sevigny says
Tofu would also work great April and will soak up all of the yummy flavors in the dressing!
Amy says
Just saw the comment above mine – I did not have the Chinese mustard, so I used 1/2 tsp of Dijon mustard, and it worked just fine. I would think any spicy type mustard should work.
Amy says
I just made the dressing, because I had all the ingredients, It is a wonderful dipping sauce! The salad looks good too – I just need to get the ingredients!
★★★★★
Mellissa Sevigny says
Right? I should have mentioned that in the post! I’ve used this dressing or variations of it for all sorts of Asian inspired applications and it’s delicious no matter what you pair it with, even chilled shrimp! Glad you liked it, hope you’ll love the salad as well!
Joy says
Thanks!
Kelly says
Thank you!!! I was just complaining to my husband yesterday that it is so frustrating to look up low carb recipes and only find baked goods, sweets and breads. I guess you proved me wrong. Thanks!
★★★★★
Mellissa Sevigny says
Thanks so much Kelly! It’s true that there are way more dessert than savory low carb recipes out there! Since I have more of a “meat” tooth than a “sweet” tooth I prefer real food most of the time, and that’s what you’ll mostly find here on IBIH – though a good low carb dessert also hits the spot so it’s nice to know there are plenty of options when I feel the urge!
Joy says
Thank you for this recipe!! I LOVE Chinese chicken salad but haven’t been able to order it in what seems like years because of the carb count. I’m so excited to make this!!!
Annoying question, but do you feel the mustard is necessary? Or is there a good sub? I don’t know what else I would use it for to make it worth buying.
Mellissa Sevigny says
I love the extra punch the hot mustard gives, but Dijon will work almost as well as the Chinese mustard! Hope you like it, I never get tired of it!