Keto-Friendly Crunchy Chicken Salad with Asian Slaw

Equipment

• Large Mixing Bowl: Essential for tossing all the salad ingredients and dressing together thoroughly.
• Small Mixing Bowl or Jar: Used to whisk the dressing ingredients into a smooth, emulsified sauce.
• Sharp Knife or Mandoline: Needed for finely shredding cabbage and other vegetables to achieve the perfect crunchy texture.

Ingredients

• 2 cups cooked chicken breast, shredded or diced
• 2 cups red cabbage, finely shredded
• 2 cups green cabbage (or Napa cabbage), finely shredded
• 1/2 cup carrots, matchstick cut or grated
• 1/2 cup Persian cucumbers, sliced
• 2 green onions (scallions), thinly sliced
• 1/4 cup fresh cilantro, chopped

• 2 tbsp toasted sesame seeds
• 2 tbsp sliced almonds or chopped peanuts

• 3 tbsp rice vinegar (unseasoned)
• 2 tbsp soy sauce (or tamari / coconut aminos)
• 1 tbsp toasted sesame oil
• 1 tbsp creamy natural peanut butter or almond butter
• 1 tbsp liquid sweetener (such as monk fruit, stevia, or erythritol syrup)
• 1 clove garlic, finely minced
• 1 tsp fresh ginger, grated
• Pinch of red pepper flakes (optional)

Instructions

1. Make the Dressing: In a small bowl or jar, combine the rice vinegar, soy sauce, sesame oil, nut butter, sweetener, garlic, ginger, and red pepper flakes. Whisk vigorously until smooth and well emulsified. Set aside.
2. Combine the Salad Base: In a large mixing bowl, add the shredded red cabbage, green cabbage, carrots, cucumbers, green onions, chopped cilantro, and shredded chicken breast.
3. Toss the Salad: Pour the prepared dressing over the salad mixture. Toss thoroughly until all ingredients are evenly coated. Pro Tip: For best results, let the salad sit for 5–10 minutes before serving to allow the flavors to meld.
4. Garnish and Serve: Divide the salad into serving bowls. Top with toasted sesame seeds and sliced almonds or peanuts just before serving to maintain maximum crunch. Serve immediately.

Notes

Storage Tips: Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheating Instructions: This salad is best served cold. Do not reheat. Allergy Notes: This recipe is gluten-free (use tamari instead of soy sauce) and can be made nut-free (use tahini instead of peanut butter and omit nuts). Flavor Boosts: Add a teaspoon of sriracha for extra heat, or a squeeze of fresh lime juice for brightness. Toss in some shelled edamame for added protein and texture. Storage Tips: Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheating Instructions: This salad is best served cold. Do not reheat. Allergy Notes: This recipe is gluten-free (use tamari instead of soy sauce) and can be made nut-free (use tahini instead of peanut butter and omit nuts). Flavor Boosts: Add a teaspoon of sriracha for extra heat, or a squeeze of fresh lime juice for brightness. Toss in some shelled edamame for added protein and texture.

Nutrition

Calories: 380 kcal · Protein: 32g · Fat: s – Cholesterol – · Carbohydrates: Fiber – Net · Fiber: – · Sugar: – · Sodium: –