This high-protein, low-carb Asian chicken salad is packed with crisp purple cabbage, crunchy cucumbers, shredded carrots, and tender chicken breast. Tossed in a flavorful sugar-free sesame-ginger dressing and topped with toasted almonds and crispy toppings, it delivers maximum crunch with incredible nutrition—ready in just 15 minutes!
Prep Time: 15 mins | Cook Time: 0 mins | Yields: 2 Large Bowls
Ingredients
Salad Base:
2 cups Shredded Green & Red Cabbage (or Coleslaw Mix)
2 cups Cooked Chicken Breast, shredded or diced
1/2 cup Shredded Carrots
1/2 cup Diced Cucumbers
2 Green Onions (Scallions), finely sliced
2 tbsp Toasted Sliced Almonds or Cashews
1 tbsp Sesame Seeds
Sugar-Free Sesame-Ginger Dressing:
2 tbsp Soy Sauce or Coconut Aminos
1 tbsp Sesame Oil
1 tbsp Rice Vinegar
1 tbsp Powdered Monk Fruit or Erythritol Sweetener
1 tsp Fresh Ginger, finely grated
1 clove Garlic, minced
Optional Topping: Crispy fried onion strings or konjac noodles for extra crunch
Step-by-Step Instructions
1. Whisk the Dressing: In a small bowl, combine the soy sauce, sesame oil, rice vinegar, sugar-free sweetener, grated ginger, and minced garlic. Whisk vigorously until the sweetener dissolves completely.
2. Combine Salad Ingredients: In a large mixing bowl, toss together the shredded cabbage, shredded cooked chicken, carrots, cucumbers, and green onions.
3. Drizzle & Toss: Pour the dressing over the salad and toss thoroughly to ensure every ingredient is well coated.
4. Garnish & Serve: Divide into bowls and top with toasted sliced almonds, sesame seeds, and crispy toppings just before serving to maintain maximum crunch.
Nutritional Highlights (Per Serving)
Calories: 380 kcal
Protein: 32g
Net Carbs: 8g
Key Benefits: High-protein, sugar-free, low-carb, and perfect for quick meal-prep lunches!