Low Sodium Asian Chicken Salad

Light, vibrant, and packed with bold flavors, this Low Sodium Asian Chicken Salad is a guilt-free way to enjoy a classic favorite without compromising on taste. Featuring tender shredded chicken seasoned with fresh ginger and garlic, this salad is a nutritious medley of red cabbage, carrots, cucumber, and aromatic herbs like cilantro and green onions. The tangy, umami-rich dressing—crafted from rice vinegar, low-sodium soy sauce, and sesame oil—ties it all together, while a topping of salt-free roasted cashews and sesame seeds adds just the right amount of crunch. Ready in just 40 minutes, this heart-healthy recipe makes for a perfect lunch or light dinner that’s as colorful as it is delicious. Whether you're watching your sodium intake or simply looking for a refreshing and wholesome meal, this Asian-inspired chicken salad is sure to satisfy!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey
• 2 cups red cabbage, thinly sliced
• 1 large carrot, julienned
• 1 medium cucumber, sliced into matchsticks
• 0.5 cup fresh cilantro, chopped
• 2 stalks green onions, thinly sliced
• 0.5 cup salt-free roasted cashews
• 1 tablespoon sesame seeds
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

Place the chicken breasts on a baking sheet and season with minced ginger and minced garlic.

Step 3

Bake the chicken in the preheated oven for 20 minutes or until fully cooked and juices run clear.

Step 4

Remove from oven and allow chicken to cool before shredding or slicing thinly.

Step 5

In a small bowl, whisk together rice vinegar, low-sodium soy sauce, sesame oil, and honey to make the dressing.

Step 6

In a large mixing bowl, combine sliced red cabbage, julienned carrot, cucumber matchsticks, chopped cilantro, and green onions.

Step 7

Add the shredded or sliced chicken to the salad mix.

Step 8

Pour the dressing over the salad and toss gently until well combined.

Step 9

Top the salad with salt-free roasted cashews and sesame seeds.

Step 10

Season with black pepper to taste and serve immediately.

Nutrition Facts

Serving size	(1193.6g)

Amount per serving	% Daily Value*
Calories	1391.3

Total Fat 68.2g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 7.9g
Cholesterol 295.8mg	0%
Sodium 909.6mg	0%
Total Carbohydrate 73.8g	0%
Dietary Fiber 19.9g	0%
Total Sugars 26.1g
Protein 134.2g	0%

Vitamin D 3.5IU	0%
Calcium 376.2mg	0%
Iron 16.2mg	0%
Potassium 3040.6mg	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: 42.5%

Protein: 37.1%

Carbs: 20.4%