About
I love healthy meals that are in the fridge, ready to go. It makes eating healthy and staying on track a lot easier. This Low Carb Asian Chopped Chicken Salad is full of good-for-you ingredients, which also have a lot of texture and crunch. Tender chicken breast is shredded and tossed with sliced napa cabbage, sweet red bell pepper, julienned carrots, roasted sliced almonds, cilantro, and scallions. The entire salad is tossed with a sweet sesame-soy vinaigrette that is extra crave-able.
Do I have to dress the salad?
No. If you are meal prepping, you can keep the dressing separate from the salad until you are ready to serve. Each portion of dressing should be around 1 ⅔ tablespoon. However, this salad holds up well to dressing, so feel free to save a step and dress the salad ahead of time.
Can I use other meat?
Another meat similar in macros would be pork tenderloin, so feel free to substitute the chicken breast for that.
How long does the salad last in the fridge?
The salad can last up to one week in the fridge with no dressing and up to three days with dressing. Feel free to heat the salad in the microwave once it is past its prime.
Serving suggestions
Feel free to serve this Low Carb Asian Chopped Chicken Salad with a Tropical Electrolyte Drink:
Ingredients
- 2 lb chicken breast boneless skinless raw
- 1 tablespoon salt, sea salt
- 7 cup napa cabbage
- 1 cup red pepper
- 1 cup carrots
- 1 cup, chopped almonds
- ½ cup, chopped cilantro
- 5 medium – 4 1/8" long scallions or spring onions, tops and bulb, raw
- ½ cup extra virgin olive oil
- 3 tablespoon tamari sauce
- 4 tablespoon natural rice vinegar
- 1 teaspoon ginger
- 1 clove garlic
- 1 tablespoon sauce sriracha or hot chile
- 2 teaspoon sesame oil
Instructions
- Bring a medium-sized pot of water to a boil and add 2 tbsp salt to the water. Add the chicken breasts and cook them for about 20 minutes at a simmer or until cooked through and tender. Remove the chicken from the water and shred the chicken into bite-size pieces.
- In the meantime, wash and slice the napa cabbage very thin—Julienne the red bell pepper and carrots. Add the ingredients to a large mixing bowl. Add in the sliced roasted almonds, chopped cilantro, and sliced scallions.
- In a small container, combine the olive oil, soy sauce, rice vinegar, grated ginger, grated garlic, sriracha, and sesame oil until emulsified.
- Add shredded chicken to the salad and toss in.
- Add the dressing onto the salad, if desired, or keep it separate until ready to serve.
Nutrition Facts
- Servings: 8
- Calories: 399.6kcal/1671.9kJ (per serving)
- Fat: 26.8g (per serving)
- Carbs: 14.8g (per serving)
- Protein: 29.2g (per serving)
