Asian Chicken Salad

This refreshing Asian Chicken Salad combines tender shredded chicken with crisp vegetables in a nutty sesame dressing. With only 5 net carbs per serving, it offers a perfect balance of protein and crunch while delivering complex flavors in every bite.

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Prep Time 15

Total Time 15

Servings: 4 people

Course: Main Course

Cuisine: Asian

Calories: 325

Ingredients Equipment Method Notes

Ingredients

1 pound cooked chicken breast shredded
4 tablespoons sesame oil preferably toasted
3 tablespoons rice wine vinegar
1/2 teaspoon salt
1/2 packet sugar substitute
1 carrot grated
4 green onions thinly sliced
4 cups bok choy thinly sliced
1/4 cup fresh cilantro chopped
1/4 cup roasted peanuts chopped (or almonds)

Equipment

Large mixing bowl
Whisk

Method

In a large bowl, whisk together the sesame oil, rice wine vinegar, salt, and sugar substitute until well combined. Allow the dressing to sit for a moment to let the flavors meld.
Add the thinly sliced bok choy, shredded chicken breast, sliced green onions, and grated carrot to the bowl with the dressing.
Gently toss all ingredients together, ensuring everything gets evenly coated with the dressing while maintaining the crispness of the vegetables.
Divide the salad among serving plates and top each portion with fresh chopped cilantro and chopped roasted peanuts or almonds.

Notes

For meal prep, consider keeping the dressing separate until ready to serve to maintain the crispness of the vegetables. Rotisserie chicken works perfectly in this recipe for a time-saving option. If you're not a fan of cilantro, you can substitute with fresh mint or basil.

This salad can be customized based on preferences - try adding water chestnuts for extra crunch, swap the peanuts for cashews or sunflower seeds, or add a drizzle of sriracha for a spicy kick.

Store any leftovers in an airtight container in the refrigerator for up to 2 days.