Asian Chicken Salad Recipe - Low Carb & Healthy

Low carb recipe for Asian Chicken Salad which belongs to the Salads recipe category.

Ingredients Needed

  1. 2 tablespoons (30 ml) oil
  2. cup (60 g) walnuts, chopped
  3. 4 boneless, skinless chicken breasts
  4. 3 cups (210 g) thinly sliced bok choy
  5. 3 cups (210 g) thinly sliced napa cabbage
  6. cup (30 g) grated carrots
  7. 1 cucumber, thinly sliced
  8. cup (50 g) sliced scallions
  9. cup (30 g) chopped fresh cilantro
  10. cup (80 ml) soy sauce
  11. cup (60 ml) rice vinegar
  12. 1 tablespoon (15 ml) lime juice
  13. 2 tablespoons (3 g) Splenda
  14. 3 cloves garlic, crushed
  15. teaspoon red pepper flakes (or to taste)

Cooking Instructions

Put the oil in a heavy skillet over medium heat and toast the walnuts, stirring for about 4 to 5 minutes or until they're brown and crisp.

Set aside.

Grill your chicken breasts and slice them into strips.

(I use my electric tabletop grill, but you can use whatever method you prefer.

) Combine the bok choy, cabbage, carrots, cucumber, scallions, and cilantro in a big bowl.

In a separate bowl, combine the soy sauce, rice vinegar, lime juice, Splenda, garlic, and red pepper flakes.

Pour about two-thirds of this dressing over the salad and toss well, coating all the vegetables.

Heap the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them.

Sprinkle with chopped walnuts and serve.

Serving Yield

4 generous servings

Nutrition Information

Each with 15 grams of carbohydrates and 4 grams of fiber, for a total of 11 grams of usable carbs and 36 grams of protein.