Keto Chinese Chicken Salad
Kelly Jensen
This keto Chinese chicken salad recipe has fantastic flavors from sesame oil, rice vinegar, and tamari. Great as a lunch, easy dinner, or dip for crackers - or on top of a large bed of leaf lettuce.
This a simple recipe to make if you have leftover rotisserie or cooked chicken. Make this salad once and meal prep for a week of easy healthy lunches!
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Total Time 10 minutes mins
Course Dinner, Lunch, Salad
Cuisine American, Asian
Servings 6
Calories 235 kcal
For the Salad 2 lbs chicken breasts cooked, about 4 cups cooked, cubed or shredded 2 carrots chopped 2 cups red cabbage finely chopped 6 green onions sliced 3 cups lettuce chopped For the Dressing 2 tablespoons tamari can use soy sauce for non-GF 2 tablespoons vegetable oil 2 tablespoons unseasoned rice vinegar 1 tablespoon sesame oil 2 teaspoons monkfruit or low carb sweetener of choice 1 lime juiced
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In a large bowl, add the cooked chicken, carrots, red cabbage, and green onions. Set Aside.
In a pint mason jar, add all the dressing ingredients together and shake for 2 minutes.
Pour dressing over the chicken salad, and stir until well combined.
To serve, add fresh lettuce/greens to a plate or bowl, top with a scoop of the chicken salad, and enjoy!
Calories: 235 kcal Carbohydrates: 4 g Protein: 33 g Fat: 6 g Saturated Fat: 1 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 2 g Trans Fat: 1 g Cholesterol: 97 mg Sodium: 205 mg Potassium: 823 mg Fiber: 3 g Sugar: 5 g Vitamin A: 4081 IU Vitamin C: 27 mg Calcium: 50 mg Iron: 1 mg
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