This Chinese Chicken Salad is so easy to make and is quite delicious. I’m not exactly sure where the recipe originated from, but I got this one from my sister and changed it up a bit to make it low carb. I hope you enjoy it as much as I do.
Chinese Chicken Salad
- 2 boneless chicken breasts, chopped
- 10 oz shredded cabbage (pre-shredded bag found at grocery store in produce)
- 4 green onions, chopped including most of the green top part
- 2 tbsp sesame seeds, toasted
- 1 cup slivered almonds, toasted
- 2 tbsp splenda
- 3 tbsp vinegar
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 chicken flavoring packet from a package of Top Ramen (or you could use 1 tsp chicken bouillon granules)
- Grill the chicken breasts with minimal seasoning. Just a little salt and pepper.
- Heat oven to 350 degrees. Arrange the slivered almonds and sesame seeds on a cookie sheet in a single layer and bake for only a few minutes. Keep an eye on them as they will toast fairly quickly and you don’t want them to burn. Remove from the oven when the almonds are a nice golden brown.
- In a big mixing bowl, combine all of the Salad ingredients and toss together.
- For the Salad Dressing, combine all of the dressing ingredients and mix well. Pour dressing into the mixing bowl with the Salad ingredients and toss until coated.
Note: You may want to pour the dressing in a little at a time, as you might find that you don’t need to use it all.
Makes 6 servings.
1 serving = 4.5 net carbs per serving
Recipe Tip: If you aren’t worried about the carb count, the original recipe calls for adding 1 package of uncooked Top Ramen noodles crushed and tossed into the salad. If using the uncooked noodles, only use 1/2 cup of toasted slivered almonds. In the low carb version, I increase the almonds to 1 cup to add the additional crunch.