Low Carb Asian Chicken Salad

Low Carb Asian Chicken Salad

I made this low carb Asian chicken salad the other day, but it can be made into a Keto Asian Chicken Salad recipe with a few easy steps. The few simple steps for keto dressing will be provided below, but either way, this low carb Asian chicken salad was a delicious way for me to mix up my low carb diet routine. So, if you are taking the 30-Day Low Carb Diet Challenge or managing your type 2 diabetes, you can enjoy it too!

I started with some pre-cooked chicken that I had prepared to make a chicken salad dip for a lunch party. Well, I got hungry and grabbed a piece to make this impromptu low carb Asian chicken salad idea and it turned out great to me! You will have to try this low carb or keto Asian chicken salad for yourself to see if you like it.

If you are or use to be a fan of Asian peanut sauce, you may really enjoy this super-easy low carb Asian chicken salad. I used fresh chopped cabbage for the main ingredient. Then, I added fresh chopped cilantro and green onions. The aroma of the fresh veggies made this almost good enough to eat by itself!

Next, I topped the cabbage, cilantro, and green onion mixture with one of the cooked chicken pieces and tossed a few dry-roasted peanuts on top. And lastly, I made a special sauce that tasted really good for a keto Asian chicken salad dressing.

That’s about it, so let’s get to the recipe.

Low Carb Asian Chicken Salad

Low Carb Asian Chicken Salad

Serving Size: 1

Salad:

  • 2-1/2 c. Chopped Cabbage (per plate/bowl)
  • 1/2 c. Fresh Chopped Cilantro (per plate/bowl)
  • 1 Small Green Onion (per plate/bowl)
  • 2-3 tbsp. Dry Roasted Peanuts (per plate/bowl)

Skillet Chicken:

  • 1 Large Chicken Breast or Boneless Chicken Thigh (Thawed)
  • TexJoy Seasoning Salt (Season to Taste)
  • About 1/4 Tsp. Onion Powder
  • About 1/4 Tsp. Garlic Powder
  • About 1/8 Tsp. Cumin

Dressing:

Preparation:

  1. First, use a large skillet to season and cook the thawed piece of chicken. Alternative: Buy pre-cooked frozen chicken breast. Then, you can quickly heat a piece to make a quick low carb Asian chicken salad for lunch or dinner.
  2. Next, place the chopped cabbage, cilantro, and onions in a bowl and toss gently.
  3. Top with the warm cooked chicken and dry roasted peanuts.
  4. Lastly, mix the dressing ingredients in a small container.
  5. Pour dressing over the low carb Asian chicken salad and enjoy.

Conclusion

I often eat large low carb salads for meals. However, this keto Asian chicken salad will also go well as a side with the low carb Asian black pepper chicken. I hope to make this recipe again soon, so I hope you enjoy this low carb Asian chicken salad as much as I did!

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