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Keto Asian Chicken Salad - Fresh, Crunchy, and Low-Carb

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: 3 cups shredded or sliced (rotisserie or grilled works great)
  • Green or napa cabbage: 4 cups, thinly sliced
  • Red cabbage: 2 cups, thinly sliced (for color and crunch)
  • Cucumber: 1 cup, seeded and sliced into half-moons
  • Red bell pepper: 1 medium, thinly sliced
  • Scallions: 4, thinly sliced
  • Fresh cilantro: 1/2 cup, chopped
  • Fresh mint (optional): 1/4 cup, chopped
  • Toasted sliced almonds or chopped peanuts: 1/3 cup (peanuts add more carbs; choose almonds for lower)
  • Sesame seeds: 1 tablespoon, toasted
  • Avocado or light olive oil: 1/4 cup
  • Toasted sesame oil: 1 tablespoon
  • Tamari or coconut aminos: 2 tablespoons (tamari is lower-carb)
  • Rice vinegar: 2 tablespoons (unseasoned, no added sugar)
  • Lime juice: 1 tablespoon, fresh
  • Fresh ginger: 1 tablespoon, finely grated
  • Garlic: 1 clove, minced
  • Keto-friendly sweetener: 1–2 teaspoons (erythritol or allulose), optional
  • Red pepper flakes or chili oil: To taste
  • Salt and pepper: To taste

Method
 

  1. Prep the chicken: Shred or slice your cooked chicken into bite-size pieces. If using fresh chicken breast, poach, grill, or pan-sear and let it rest before slicing.
  2. Slice the veggies: Thinly slice the cabbages, cucumber, and red bell pepper. Keep the pieces uniform for a balanced bite.
  3. Chop the herbs: Slice scallions and chop cilantro and mint. Set a small handful aside for garnish.
  4. Toast the nuts and seeds: In a dry skillet over medium heat, toast almonds (or peanuts) and sesame seeds until fragrant, 2–3 minutes. Cool slightly.
  5. Make the dressing: In a jar or bowl, whisk oil, sesame oil, tamari, rice vinegar, lime juice, ginger, garlic, sweetener, and chili. Season with salt and pepper. Taste and adjust acidity or heat.
  6. Assemble the salad: In a large bowl, add cabbage, cucumber, bell pepper, scallions, and herbs. Top with chicken.
  7. Dress and toss: Pour about two-thirds of the dressing over the salad and toss until lightly coated. Add more dressing if needed.
  8. Add crunch: Sprinkle almonds (or peanuts) and sesame seeds on top. Finish with reserved herbs.
  9. Serve: Plate immediately for maximum crunch, or let it sit 5–10 minutes if you prefer the cabbage slightly softened.