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!
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.
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
This Asian inspired 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!
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 4 cups water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/4 cup gluten free soy sauce
- 1 Tbsp 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 Tbsp sesame seeds
For the Dressing:
- 1/4 cup gluten free soy sauce
- 1 tsp sesame oil
- 1/3 cup unsweetened rice wine vinegar
- 1 Tbsp granulated sugar substitute (Swerve, Ideal, Splenda, etc.)
- 3 Tbsp Avocado oil (or any light salad oil)
- 1/4 tsp hot Chinese mustard (find it in the Asian aisle of your supermarket)
- 1 Tbsp unsweetened ginger paste (usually in the produce section)
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.
Approx nutrition info per serving: 263 calories, 16g fat, 3g net carbs, 24g protein
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Finally, I’ve got lots of great low carb and gluten free e-cookbooks out, and I’m currently running a special where you can get all five of them (over 150 recipes) for just $19.99! Get more information over on the Cookbooks page!