Description
Savor the delightful crunch of fresh veggies and tender chicken in this refreshing Keto-Friendly Chinese Chicken Salad, perfect for a healthy lunch or light dinner.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups chopped Napa cabbage
- 1 cup grated carrots
- 1 cup sliced bell peppers (mixed red and yellow)
- ½ cup chopped fresh cilantro
- 2 tbsp sesame oil
- ¼ cup low-sodium soy sauce
- 2 tbsp rice vinegar
- ½ tsp chili flakes
- 1 tbsp sweetener (like Stevia or Erythritol)
Instructions
- Prepare the ingredients: Wash vegetables thoroughly. Chop cabbage, grate carrots, and slice bell peppers.
- Cook the chicken: Heat olive oil in a skillet over medium heat and add chicken breasts. Season lightly with salt and pepper.
- Sauté until golden: Cook chicken for about 5–7 minutes on each side until fully cooked.
- Shred the chicken: Allow the chicken to cool slightly before shredding it with two forks.
- Make the dressing: In a bowl, whisk together sesame oil, soy sauce, rice vinegar, chili flakes, and sweetener until combined.
- Combine everything: In a large bowl, mix shredded chicken with cabbage, carrots, bell peppers, and cilantro. Drizzle dressing over the top and toss to coat.
- Serve immediately or chill briefly to enhance flavors.
Notes
- Feel free to substitute veggies based on availability—bok choy or avocado can add variety.
- Make extra dressing for dipping or drizzling over other meals throughout the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 276
- Sugar: 2g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 70mg