High-Protein Crunchy Asian Chicken Salad

Low-carb • Sugar-free • Crunchy • Ready in 15 minutes

A fresh, colorful chicken salad packed with crisp cabbage, vegetables, sesame, and tender chicken, tossed in a savory Asian-inspired dressing.

🛒 Ingredients

For the salad

• 2 cups cooked chicken breast, shredded or chopped
• 2 cups green cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1 large cucumber, diced
• 1 medium carrot, julienned or grated
• ½ cup green onions, sliced
• ½ cup fresh cilantro, chopped
• ¼ cup sliced almonds or chopped peanuts
• 1 tbsp sesame seeds
• ½ cup crispy fried onions or shredded cabbage for topping — optional

Asian dressing

• 3 tbsp rice vinegar
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp toasted sesame oil
• 1 tbsp fresh lime juice
• 1–2 tsp grated fresh ginger
• 1 clove garlic, finely minced
• 1 tsp chili flakes or sriracha, optional
• ½–1 tsp zero-calorie sweetener, optional
• 1 tbsp water, as needed

👩‍🍳 Instructions

1. Prepare the chicken

Use cooked chicken breast and shred or chop it into bite-sized pieces. If cooking chicken from scratch, season lightly with salt and pepper and cook until the center reaches 165°F/74°C.

2. Prepare the vegetables

Thinly slice the green and red cabbage. Dice the cucumber, grate or julienne the carrot, and slice the green onions. Chop the cilantro.

3. Make the dressing

Add rice vinegar, soy sauce, sesame oil, lime juice, ginger, garlic, chili flakes, and optional sweetener to a small bowl or jar.

Whisk or shake until well combined. Taste and adjust the soy sauce, lime, or chili to your preference.

4. Assemble

Add the chicken, cabbage, cucumber, carrot, green onion, and cilantro to a large bowl.

Pour over the dressing and toss thoroughly so everything is coated.

5. Add the crunch

Fold in the almonds or peanuts and sesame seeds.

For the crispiest texture, add any crispy topping right before serving.

6. Serve

Serve immediately, or refrigerate for 15–30 minutes to let the flavors develop.

📊 Approximate Nutrition

Per serving, assuming 4 servings and using chicken breast with almonds:

• Calories: ~350–380
• Protein: ~30–33 g
• Total carbs: ~10–12 g
• Fiber: ~3–4 g
• Net carbs: ~7–9 g
• Fat: ~18–20 g

The exact nutrition will vary depending on the chicken, nuts, dressing, and toppings.

🌱 To Keep It Sugar-Free & Low-Carb

• Use unsweetened soy sauce/coconut aminos.
• Choose rice vinegar without added sugar.
• Skip sweetened bottled Asian dressings.
• Omit the crispy fried onions if they contain flour or added sugar.
• Use a suitable zero-calorie sweetener if you want a slightly sweet dressing.

❓ Q&A

Q: Can I use leftover chicken?
Yes! Rotisserie chicken, grilled chicken, or leftover baked chicken all work well.

Q: Can I make this without nuts?
Absolutely. Replace the nuts with extra sesame seeds or toasted sunflower seeds.

Q: Can I use Greek yogurt dressing instead?
Yes, but it will create a creamier salad rather than the traditional light Asian-style dressing.

Q: How can I make it extra crunchy?
Keep the vegetables cold and crisp, and add the nuts, sesame seeds, and crispy topping just before eating.

Q: Can I prepare it ahead?
Yes. Chop the vegetables and chicken ahead of time, but keep the dressing and crunchy toppings separate until serving.

Q: How long does it last?
Store covered in the refrigerator and use within about 2–3 days. The cabbage will soften as it sits.

Q: Can I use shrimp instead of chicken?
Yes. Cooked shrimp makes an excellent high-protein variation.

Q: Is it good for meal prep?
Yes. Store the chicken and vegetables in individual containers and add dressing immediately before eating for the best crunch.