Low Carb Chinese Chicken Salad

A low carb Asian inspired salad recipe from Mellissa Sevigny of I Breathe Im Hungry

5 from 5 reviews

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:

For the Salad:

For the Dressing:


To make the Chicken:

  1. 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:

  1. 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:

  1. 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