Ingredients

For the Salad:

  • 2 cups cooked shredded chicken breast
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • ½ cup shredded carrots
  • ½ cucumber, diced
  • 2 green onions, chopped
  • 2 tbsp chopped cilantro
  • 2 tbsp sliced almonds
  • 1 tbsp sesame seeds

For the Dressing:

  • 2 tbsp soy sauce or tamari
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tsp sugar-free sweetener
  • 1 tsp fresh grated ginger
  • 1 clove garlic, minced
  • ½ tsp chili flakes (optional)

Instructions

  1. In a large bowl, combine shredded chicken, green cabbage, purple cabbage, carrots, cucumber, and green onions.
  2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, lime juice, sweetener, ginger, garlic, and chili flakes.
  3. Pour the dressing over the salad and toss until everything is evenly coated.
  4. Add chopped cilantro, sliced almonds, and sesame seeds.
  5. Toss gently and refrigerate for 5 minutes to allow the flavors to blend.
  6. Garnish with extra sesame seeds and crunchy toppings before serving.

Serving Suggestions

Serve chilled as a satisfying lunch or light dinner. Pair with boiled eggs or avocado for extra nutrition.

Tips

  • Use freshly cooked or rotisserie chicken for convenience.
  • Add almonds just before serving to keep them crunchy.
  • Use a sugar-free sweetener to keep the dressing low in sugar.
  • For fewer carbs, reduce or omit the carrots.
  • Avoid fried wonton strips if you want to keep the salad low-carb.

Nutrition (Estimated Per Serving):

  • Calories: 380
  • Protein: 32g
  • Net Carbs: 8g
  • Sugar: 0–2g (depending on ingredients)