Keto Asian Chicken Salad

Elevate your lunchtime routine with this vibrant Keto Asian Chicken Salad, a low-carb masterpiece packed with bold flavors and wholesome ingredients. Juicy, grilled chicken breasts are marinated in a savory blend of soy sauce, sesame oil, and spices, then sliced and nestled on a bed of crisp romaine lettuce, crunchy red cabbage, and fresh cucumber. A tangy, homemade ginger and garlic dressing ties it all together while thinly sliced almonds and sesame seeds add the perfect finishing crunch. Ready in just 30 minutes, this keto-friendly salad is a deliciously nutritious option for anyone seeking a quick, flavorful meal. Perfect for meal prep or a breezy weeknight dinner, it’s an irresistible way to indulge while staying on track!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 tablespoons soy sauce
• 3 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon sugar-free sweetener
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 4 cups romaine lettuce, chopped
• 1 cup red cabbage, thinly sliced
• 1 medium carrot, julienned
• 1 medium cucumber, sliced
• 3 green onions, sliced
• 0.25 cup almonds, sliced
• 1 tablespoon sesame seeds
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Step 1: In a large bowl, prepare the marinade by combining 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, salt, and pepper. Add the chicken breasts to the marinade, ensuring they are completely coated. Set aside while you prepare the vegetables.

Step 2

Step 2: Heat a grill pan or a skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked through and the juices run clear. Remove from heat, allow them to rest, and then slice thinly.

Step 3

Step 3: In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, 2 tablespoons of sesame oil, rice vinegar, sugar-free sweetener, minced garlic, and minced ginger to create the dressing.

Step 4

Step 4: In a large salad bowl, combine the chopped romaine lettuce, sliced red cabbage, julienned carrot, sliced cucumber, and sliced green onions.

Step 5

Step 5: Add the grilled chicken slices on top of the vegetable mix. Drizzle the dressing over the salad.

Step 6

Step 6: Toss the salad gently to coat all the ingredients with the dressing evenly.

Step 7

Step 7: Garnish the salad with sliced almonds and sesame seeds for an added crunch before serving.

Nutrition Facts

Serving size	(1580.4g)

Amount per serving	% Daily Value*
Calories	1559.6

Total Fat 79.0g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 19.6g
Cholesterol 385.6mg	0%
Sodium 2792.2mg	0%
Total Carbohydrate 54.0g	0%
Dietary Fiber 21.8g	0%
Total Sugars 18.8g
Protein 162.0g	0%

Vitamin D 22.7IU	0%
Calcium 472.6mg	0%
Iron 12.0mg	0%
Potassium 3659.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 41.1%

Carbs: 13.7%