Low Sodium Chinese Chicken Salad

Elevate your salad game with this vibrant and heart-healthy Low Sodium Chinese Chicken Salad, a delightful twist on the classic recipe. Packed with crunchy romaine lettuce, shredded red cabbage, julienned carrots, and colorful bell peppers, this salad is as visually appealing as it is nutritious. Tender slices of skillet-cooked chicken breast are paired with crisp cucumbers, green onions, and unsalted roasted almonds for a satisfying crunch. The flavor-packed dressing, made with unsalted sesame oil, rice vinegar, low sodium soy sauce, and a hint of fresh ginger, keeps the sodium content in check without sacrificing taste. Garnished with chopped cilantro, this wholesome salad is perfect for a light lunch or dinner and can be prepped ahead for added convenience. Enjoy the bold flavors of your favorite Chinese-inspired dish, now in a low-sodium, guilt-free version!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 head romaine lettuce
• 1 cup, shredded red cabbage
• 1 large, julienned carrot
• 1 medium, sliced cucumber
• 1 medium, thinly sliced red bell pepper
• 3 sliced green onions
• 0.5 cup unsalted roasted almonds
• 2 tablespoons unsalted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon low sodium soy sauce
• 1 teaspoon, grated fresh ginger
• 1 minced garlic clove
• 0.25 teaspoon black pepper
• 0.5 cup, chopped cilantro

Directions

Step 1

Begin by cooking the chicken breasts in a skillet over medium heat. Cook each side for about 6-7 minutes or until the chicken is no longer pink in the center. Remove from the pan and let them cool before slicing into thin strips.

Step 2

While the chicken is cooking, prepare your vegetables. Wash and chop the romaine lettuce, shred the red cabbage, julienne the carrot, slice the cucumber and red bell pepper, and chop the green onions.

Step 3

In a large serving bowl, combine the chopped romaine lettuce, shredded cabbage, julienned carrot, sliced cucumber, bell pepper, and green onions.

Step 4

To make the dressing, mix together in a small bowl the unsalted sesame oil, rice vinegar, honey, low sodium soy sauce, grated ginger, minced garlic, and black pepper.

Step 5

Add the cooked and sliced chicken to the salad bowl.

Step 6

Drizzle the dressing over the salad and toss gently to combine.

Step 7

Top the salad with unsalted roasted almonds and chopped cilantro just before serving.

Step 8

Serve the Low Sodium Chinese Chicken Salad immediately or refrigerate for up to 2 hours before serving for better flavor infusion.

Nutrition Facts

Serving size	(1636.7g)

Amount per serving	% Daily Value*
Calories	1441.8

Total Fat 69.7g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 0.6g
Cholesterol 295.8mg	0%
Sodium 1088.2mg	0%
Total Carbohydrate 79.9g	0%
Dietary Fiber 24.3g	0%
Total Sugars 38.1g
Protein 134.9g	0%

Vitamin D 3.5IU	0%
Calcium 558.3mg	0%
Iron 13.7mg	0%
Potassium 3646.2mg	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: 42.2%

Protein: 36.3%

Carbs: 21.5%