Low Carb Chinese Chicken Salad Recipe

I first created this Low Carb Chinese Chicken Salad on a warm spring afternoon when I wanted something fresh, crunchy, and satisfying—but without the guilt of a heavy carb load. That craving for something healthy yet bold in flavor sparked this recipe, and it’s quickly become a go-to dish in my kitchen.

It’s inspired by the classic flavors of Asian takeout—the savory sesame, the sweet crunch of cabbage, and the tangy zing of a soy-ginger dressing—but with a light, low-carb twist. Whether you’re trying to eat healthier, looking for a vibrant lunch idea, or just love a good chopped salad with tons of flavor and texture, this one’s for you.

Stick with me, and I’ll show you how to make a Chinese Chicken Salad that’s not only low in carbs—but high in satisfaction.

Why I Love This Recipe

Here’s why I keep coming back to this recipe—and why I think you’ll fall for it, too.

It’s all about the crunch, the flavor, and the freshness.

This salad isn’t just a pile of greens with grilled chicken tossed on top. It’s a beautifully layered dish with tender shredded chicken, crisp shredded cabbage, thinly sliced scallions, roasted almonds, and an irresistible sesame-ginger dressing that pulls everything together.

You get sweet, salty, tangy, nutty, and savory in every single bite.

What makes this dish special is that it satisfies like a hearty meal, yet it keeps your carb intake super low—making it perfect for keto, diabetic-friendly, or simply anyone watching their carbs. It’s also meal-prep friendly, which means you can make a big batch and have lunches ready for the week.

This is the kind of recipe that feels indulgent, but it’s sneakily healthy. That’s why it’s stayed in rotation, and why I’m so excited to share it with you.

Ingredients for Low Carb Chinese Chicken Salad

What makes this salad shine? It’s all in the mix of simple, whole ingredients that come together in the most delicious way.

We’re going to use clean, crisp vegetables, lean protein, and a homemade dressing that’s far better than anything store-bought.

Here’s what you’ll need:

For the Salad:

• Shredded chicken breast – You can use leftover rotisserie chicken, poached chicken, or even grilled thighs if you prefer more flavor.
• Green cabbage – Thinly sliced for a fresh, hearty crunch.
• Red cabbage – Adds color and extra crispiness.
• Shredded carrots – Just a small amount adds sweetness and color without a lot of carbs.
• Scallions (green onions) – Sliced thinly for that subtle onion flavor.
• Sliced almonds – Lightly toasted to add a nutty crunch.
• Sesame seeds – Optional, but a little sprinkle goes a long way in flavor and texture.
• Cilantro – Fresh and bright, it gives the salad a pop of herbaceous flavor.

For the Dressing:

• Soy sauce (or coconut aminos for gluten-free/keto) – The umami backbone of the dressing.
• Rice vinegar – Adds a pleasant acidity.
• Toasted sesame oil – Rich, nutty, and aromatic.
• Avocado oil (or light olive oil) – Neutral oil to balance the sesame.
• Fresh garlic – Minced or grated for bold flavor.
• Fresh ginger – Grated, for that spicy-sweet bite.
• Low-carb sweetener – A touch of monk fruit, stevia, or erythritol to balance the acidity.
• Optional chili flakes – For a bit of heat, if you like it spicy.

Each ingredient plays a role. The cabbage and chicken build the base, while the toppings and dressing elevate the flavor. When combined, they create a salad that’s satisfying enough to be a full meal.

How Much Time Will You Need

This is a quick and easy recipe—perfect for busy weeknights or weekend prep.

• Prep Time: 15 minutes (if your chicken is already cooked)
• Cook Time: 0 minutes (you’re just assembling!)
• Total Time: About 15–20 minutes

If you’re cooking the chicken from scratch, add 20 more minutes. Still fast, still worth it.

How to Make This Low Carb Chinese Chicken Salad

Let’s walk through each step so you can recreate this in your own kitchen with confidence.

Step 1: Prepare the Chicken

If you’re using leftover chicken, simply shred it using two forks or your fingers. You’ll need about 2 to 2½ cups.

If cooking fresh, season boneless chicken breasts or thighs with salt and pepper, then poach in simmering water or roast until cooked through. Let it cool slightly before shredding.

Step 2: Prep the Veggies

Using a sharp knife or mandoline, finely slice both the green and red cabbage. You’ll want thin, bite-sized strips. Peel and shred your carrots (if using), and slice the scallions and cilantro.

This is where the crunch and color come in, so take your time to get a good chop!

Step 3: Toast the Almonds

Heat a dry skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until golden and fragrant—about 3–4 minutes. Watch closely; they go from golden to burnt quickly.

Set aside to cool.

Step 4: Make the Dressing

In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, avocado oil, grated garlic, grated ginger, sweetener, and optional chili flakes.

Taste and adjust—add more vinegar for tang, more sweetener if you like it a little sweeter.

Tip: If you’re using coconut aminos instead of soy sauce, reduce the sweetener slightly since coconut aminos are naturally sweet.

Step 5: Assemble the Salad

In a large bowl, combine the shredded cabbage, carrots, scallions, and cilantro. Add the shredded chicken on top, then drizzle with the dressing.

Toss well to coat everything evenly.

Sprinkle the toasted almonds and sesame seeds on top just before serving for that irresistible crunch.

Step 6: Serve and Enjoy

Serve immediately for the freshest texture, or chill for 15–20 minutes if you want it cold. It gets even better as it sits!

Substitutions

Want to customize the salad a little? Here’s how you can switch things up while keeping it delicious—and low carb.

Protein Swaps:

• Use grilled shrimp or tofu instead of chicken.
• Shredded turkey also works great, especially with leftovers.

Cabbage Alternatives:

• Use broccoli slaw or kale for a twist.
• Romaine lettuce can also sub in for some of the cabbage for a lighter base.

Dressing Alternatives:

• Use tahini instead of sesame oil for a creamy twist.
• Swap rice vinegar for apple cider vinegar if needed.

Nut-Free Version:

• Use roasted sunflower seeds or pepitas instead of almonds.

These substitutions allow you to adapt the salad to what you have on hand, or to suit dietary needs—all while keeping it low carb and full of flavor.

Best Side Dishes for Low Carb Chinese Chicken Salad

To turn this salad into a full feast, try pairing it with one of these low-carb-friendly sides:

1. Miso Soup

Light, savory, and warming—perfect alongside a crisp salad.

2. Cauliflower Fried Rice

Keep the Asian theme going with a side of veggie-loaded, low-carb fried rice.

3. Cucumber Sesame Salad

Cool, crunchy, and full of flavor—this is a refreshing contrast that complements the main dish beautifully.

Serving and Presentation Tips

Want to make your salad look as good as it tastes? Here’s how to serve it like a pro.

Start by piling the salad high in a wide, shallow bowl or on a platter. This helps showcase the vibrant colors and lets all those crunchy ingredients shine.

For an extra pop of presentation:

• Add a few cilantro leaves or thin carrot ribbons on top.
• Sprinkle extra sesame seeds or chopped almonds over the final dish.
• Serve with a lime wedge on the side for a fresh citrus touch.

If you’re making it ahead of time, keep the dressing and toppings separate until you’re ready to serve—this way, everything stays crisp and fresh.

Tips and Tricks to Make This Recipe Even Better

Want to take your salad from good to unforgettable? These smart tips can help.

• Shred the cabbage finely for the best texture. A mandoline slicer gives restaurant-style results.
• Use freshly cooked chicken for extra flavor—but rotisserie chicken works wonders when you’re short on time.
• Toast the nuts just before serving for maximum crunch and aroma.
• Double the dressing and store half in the fridge. It works well on grilled veggies, lettuce wraps, or even as a marinade.
• Let it chill for 10–15 minutes after assembling (but before topping with almonds) to allow the flavors to meld.

These little tweaks help elevate the salad into a dish that’s not only healthy but memorable.

Common Mistakes to Avoid

A few small missteps can throw off the flavor or texture. Here’s what to watch out for.

• Overdressing the salad: The dressing is flavorful—use it in moderation and toss well. You can always add more.
• Skipping the toasting step for nuts: Raw almonds just don’t have the same depth of flavor. Toasting is key.
• Pre-mixing everything too early: If you’re not serving right away, keep the crunchy elements and dressing separate to avoid sogginess.
• Using too much sweetener: A small amount goes a long way—taste as you go, and adjust to your liking.

Avoid these, and your salad will turn out crisp, bright, and perfectly balanced every time.

How to Store It

Got leftovers or want to prep ahead? No problem.

• Without dressing: Store the assembled (but undressed) salad in an airtight container in the fridge for up to 4 days. Keep the dressing in a separate jar.
• With dressing: If already dressed, the salad is best eaten within 24 hours for the best crunch. After that, it softens but still tastes great.
• Freezing: Not recommended—the vegetables will lose their texture once thawed.

Pro Tip: If you’re meal prepping, portion the salad into individual containers and pack the toppings and dressing separately. That way, you get maximum freshness every day.

FAQ

Here are some common questions readers often ask about this Low Carb Chinese Chicken Salad.

Q: Is this salad keto-friendly?
A: Yes, absolutely. It’s low in carbs and high in protein and healthy fats. Just be sure to use a keto-friendly sweetener in the dressing.

Q: Can I make this salad vegetarian or vegan?
A: You can! Swap the chicken for grilled tofu or edamame, and ensure your dressing uses maple syrup or a vegan-friendly sweetener.

Q: What’s the best way to cook the chicken?
A: Poached chicken works beautifully here. Simmer breasts in broth with garlic and ginger for added flavor, then shred once cool.

Q: Can I make the dressing ahead of time?
A: Yes—this dressing keeps well in the fridge for up to 1 week in a sealed jar. Shake well before using.

Q: Can I use bagged coleslaw mix?
A: Absolutely. It’s a time-saver and still delivers great texture. Just check for added sugars if you’re doing low carb strictly.

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