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

Salad Dressing

• 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)

1. Grill the chicken breasts with minimal seasoning. Just a little salt and pepper.
2. 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.
3. In a big mixing bowl, combine all of the Salad ingredients and toss together.
4. 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.

Carb Count:
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.