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
Scale
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
