Keto Asian Chicken Salad Recipe

Keto Asian Chicken Salad Recipe

Ingredients

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

Method

1. 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
2. Set aside
3. Grill your chicken breasts and slice them into strips
4. I use my electric tabletop grill, but you can use whatever method you prefer
5. Combine the bok choy, cabbage, carrots, cucumber, scallions, and cilantro in a big bowl
6. In a separate bowl, combine the soy sauce, rice vinegar, lime juice, Splenda, garlic, and red pepper flakes
7. Pour about two-thirds of this dressing over the salad and toss well, coating all the vegetables
8. Heap the salad onto four serving plates, top each with a sliced chicken breast, and drizzle the rest of the dressing over them
9. Sprinkle with chopped walnuts and serve

Makes 4 generous servings

1. 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

Full List of Chicken Recipes
Full List of Asian Recipes