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

Keto Chinese Chicken Salad

  • Author: Mellissa Sevigny
  • Total Time: 35 minutes
  • Yield: 8 Servings 1x
  • Diet: Diabetic


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!



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)


To make the Chicken:

  1. Combine all of the ingredients in a large saucepan and bring to a boil.
  2. Turn down the heat and simmer the chicken for 15 – 20 minutes or until cooked through.
  3. Remove the chicken and let it cook for a few minutes.
  4. 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.
  2. Sprinkle on the scallions, radish matchsticks, and cilantro.
  3. 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 net carbs per serving =3g 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stove
  • Cuisine: Asian


  • 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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