This Low Carb Chinese Chicken Salad is a fresh, vibrant explosion of flavors and colors that will captivate both your eyes and your taste buds. Tender chunks of juicy chicken are tossed with a crunchy mix of cabbage, carrots, and bell peppers, all tied together with a light, tangy sesame-ginger dressing. It’s the kind of meal that feels both incredibly satisfying and refreshingly light — perfect for lunch, dinner, or even a hearty snack.

Unlike traditional heavy Chinese takeout dishes, this salad embraces a low-carb philosophy without sacrificing the bold flavors you crave. It offers the perfect balance of savory chicken, crisp vegetables, and a zesty, nutty dressing that lightly coats every bite. Whether you’re watching your carb intake or simply looking for a delicious way to eat more veggies, this salad is a must-try!

Why You’ll Love This Low Carb Chinese Chicken Salad Recipe

Low-Carb and Keto-Friendly: Packed with protein and fiber, but low in carbohydrates to fit your healthy lifestyle.
Full of Crunch and Flavor: The mix of fresh veggies and savory chicken is irresistibly satisfying.
Quick and Easy: Comes together in under 30 minutes, making it perfect for busy days.
Meal Prep Hero: Stays crisp and tasty, ideal for making ahead for work lunches or easy dinners.
Versatile and Customizable: Swap veggies, change the protein, or tweak the dressing — it’s totally adaptable.
Nutritious and Filling: High in nutrients like Vitamin C, fiber, and healthy fats that keep you energized.
Perfect for Gatherings: It’s a colorful showstopper that everyone will love at potlucks and parties.
Naturally Gluten-Free: With the right dressing choice, this dish is safe for gluten-sensitive diets.

Preparation Phase & Tools to Use for Low Carb Chinese Chicken Salad

To create the perfect Low Carb Chinese Chicken Salad, having the right tools makes a big difference in speed, consistency, and presentation. Here’s what you’ll need:

Sharp Chef’s Knife: Essential for slicing the chicken and vegetables cleanly and uniformly, ensuring even cooking and a visually appealing salad.
Cutting Board: Choose a sturdy, large cutting board to comfortably chop multiple ingredients without crowding.
Mixing Bowls: Medium and large bowls are needed for tossing the salad ingredients and mixing the dressing separately.
Tongs or Salad Servers: Helpful for tossing everything together evenly without bruising the delicate veggies.
Small Whisk or Fork: Perfect for quickly emulsifying the dressing ingredients into a smooth, cohesive blend.
Nonstick Skillet or Grill Pan: To cook the chicken with a nice sear, preserving juiciness while adding a deliciously caramelized surface.
Measuring Spoons and Cups: For accurate seasoning and dressing measurements to keep flavors balanced.

Investing just a little thought into your tools will make the prep work smoother and the final salad more stunning!

Preparation Tips

Marinate the Chicken: Even a quick 20-minute soak in a simple marinade (like soy sauce, sesame oil, and garlic) will infuse amazing flavor.
Slice Consistently: Cut all vegetables into similarly sized pieces for even texture and a prettier presentation.
Cool the Chicken: Let the cooked chicken cool slightly before adding it to the greens to avoid wilting the veggies.
Pre-Chop Vegetables: You can chop your veggies a day ahead and store them in an airtight container to speed up assembly.
Dress Right Before Serving: Toss the salad with dressing just before eating to maintain maximum crunch.
Toast Sesame Seeds: A quick toasting brings out a rich, nutty flavor — don’t skip this small but impactful step!
Customize the Heat: Add a touch of red pepper flakes or a spicy dressing variant if you enjoy a bit of kick.
Use Fresh Herbs: Cilantro and green onions add a bright, fresh lift to the whole dish — don’t skimp!

Ingredients for this Low Carb Chinese Chicken Salad Recipe

For the Salad:

2 cups cooked chicken breast, chopped into bite-sized pieces (grilled or pan-seared)
2 cups green cabbage, finely shredded
1 cup purple cabbage, finely shredded
1 cup carrots, julienned or shredded
1/2 cup red bell pepper, thinly sliced
1/2 cup yellow bell pepper, thinly sliced
1/2 cup sugar snap peas or edamame, lightly steamed
1/4 cup green onions, thinly sliced
1/4 cup fresh cilantro leaves, chopped
2 tablespoons toasted sesame seeds (white or black)
1/4 cup slivered almonds (optional, for extra crunch)

For the Dressing:

3 tablespoons sesame oil
2 tablespoons rice vinegar (unseasoned)
2 tablespoons soy sauce or coconut aminos (for a gluten-free option)
1 tablespoon sugar-free sweetener (like monk fruit or stevia)
1 tablespoon fresh ginger, finely grated
1 clove garlic, minced
1 teaspoon Dijon mustard (optional, for a slight tang)
1/2 teaspoon chili flakes (optional, for heat)

This ingredient list keeps the salad vibrant, flavorful, and firmly low-carb, while still feeling incredibly satisfying!

Step 1: Prepare the Chicken

Season the chicken breasts lightly with salt and pepper.
Heat a nonstick skillet or grill pan over medium heat and cook the chicken for about 5–7 minutes per side, until golden brown and cooked through.
Let the chicken rest for a few minutes, then chop it into bite-sized pieces.

Step 2: Chop and Prepare the Vegetables

While the chicken is cooking or resting, shred the green and purple cabbage finely.
Julienne or shred the carrots.
Thinly slice the red and yellow bell peppers.
Steam the sugar snap peas (or edamame) for 2–3 minutes, just enough to keep them crisp.
Slice the green onions and roughly chop the fresh cilantro.

Step 3: Make the Dressing

In a small bowl, whisk together sesame oil, rice vinegar, soy sauce (or coconut aminos), sugar-free sweetener, grated ginger, minced garlic, Dijon mustard (if using), and chili flakes (if using).
Whisk until fully emulsified and slightly thickened.

Step 4: Assemble the Salad

In a large mixing bowl, combine the shredded cabbage, carrots, bell peppers, peas, green onions, and cilantro.
Add the chopped chicken on top.
Pour the dressing evenly over the salad ingredients.

Step 5: Toss and Garnish

Use tongs or salad servers to gently toss everything together until the chicken and veggies are evenly coated with the dressing.
Sprinkle toasted sesame seeds (and slivered almonds if using) generously over the top.

Step 6: Serve and Enjoy

Plate the salad immediately while everything is fresh and crisp.
Optionally, add a sprinkle of extra cilantro, a few drops of sesame oil, or a squeeze of lime for an extra pop of flavor.

Notes

Chicken Options: Feel free to use grilled chicken thighs for an even juicier option or rotisserie chicken if you’re short on time.
Vegetable Variations: Swap or add in veggies like shredded broccoli stalks, radishes, or cucumber for extra variety and crunch.
Nuts for Crunch: If almonds aren’t your thing, try chopped peanuts or cashews for a different flavor profile.
Dressing Tweaks: Adjust the sweetness or saltiness to your taste. Add a splash more vinegar if you like a tangier bite.
Spice It Up: Love heat? Add a drizzle of sriracha or a pinch more chili flakes into the dressing.
Serving Style: This salad is fantastic served in a big bowl for a party, but also shines beautifully plated individually for a more elegant meal.
Meal Prep Tip: Keep dressing and salad separate if preparing ahead; mix just before eating for best texture.
Low-Carb Additions: Toss in some avocado slices or a few roasted seeds like pumpkin or sunflower for healthy fats.

Watch Out for These Mistakes While Cooking

Overcooking the Chicken: Dry chicken ruins the texture of the salad. Cook just until done and allow it to rest before slicing.
Soggy Vegetables: Don’t overdress the salad too early — add the dressing just before serving to maintain crispness.
Uneven Vegetable Cuts: If your veggies are too large or unevenly chopped, the salad will feel clunky and hard to eat.
Using a Bland Dressing: Taste your dressing before pouring! Adjust salt, sweetness, and acidity as needed to make sure it’s vibrant.
Skipping the Toasting Step: Toasted sesame seeds and almonds add incredible flavor — don’t skip toasting them lightly in a dry pan!
Skipping the Fresh Herbs: Fresh cilantro and green onions really elevate the salad’s flavor. Dried herbs won’t give the same brightness.
Ignoring Texture Balance: Make sure you have a good mix of crunchy, tender, and juicy ingredients.
Overloading the Salad: Resist the temptation to overcrowd it with too many extras — balance is key to keeping the flavors clean and distinct.

What to Serve With Low Carb Chinese Chicken Salad?

While this salad can absolutely shine on its own as a full meal, pairing it with a few complementary dishes can really round out the experience. Whether you’re building a light lunch or a satisfying dinner, here are some excellent options:

8 Recommendations:

1. Cauliflower Fried Rice

A light, low-carb side that echoes the Asian flavors and adds a warm element to the meal without piling on carbs.

2. Steamed Dumplings (Low-Carb Version)

Opt for almond flour or coconut flour-based wrappers — they bring an authentic feel without the heavy carbs.

3. Miso Soup

A cozy, umami-rich starter that complements the crisp, cold salad perfectly.

4. Zucchini Noodles with Sesame Sauce

Quick and fresh, “zoodles” tossed in a light sesame or peanut dressing match beautifully with the salad’s vibe.

5. Grilled Shrimp Skewers

Add a protein boost by serving a few simply grilled shrimp skewers brushed with garlic and lemon.

6. Egg Drop Soup

Soft, silky, and flavorful, egg drop soup is gentle on carbs and feels like a traditional Chinese restaurant starter.

7. Edamame with Sea Salt

A simple, high-protein nibble that’s fun to eat and incredibly healthy.

8. Lettuce Wraps with Ground Turkey

Light, handheld, and packed with flavor — these wraps would pair beautifully with the salad without making the meal feel heavy.

Storage Instructions

Keeping your Low Carb Chinese Chicken Salad fresh and crisp is simple with a few smart moves:

Separate the Dressing: Always store the dressing separately if you’re making the salad ahead of time. This prevents the veggies from getting soggy.
Airtight Containers: Place the undressed salad in an airtight container and refrigerate. It will stay fresh for up to 3 days.
Store Chicken Separately (Optional): If you want maximum texture contrast, you can store the cooked chicken separately and toss it in just before serving.
Refreshing the Salad: If your veggies lose a little crispness, toss them briefly with a fresh splash of vinegar or a few ice cubes before draining and dressing.

Pro Tip: Pack dressing and salad in separate containers if you’re prepping for lunches on the go — just shake and combine when ready to eat!

Estimated Nutrition

Here’s an approximate breakdown for one serving (assuming the recipe yields 4 servings):

Calories: 310 kcal
Protein: 27g
Fat: 19g
Total Carbohydrates: 8g
Fiber: 3g
Net Carbs: 5g
Sugars: 2g
Cholesterol: 75mg
Sodium: 620mg

Note: Nutritional values may vary depending on the specific brands of ingredients you use and any substitutions you make.

Frequently Asked Questions

1. Can I make this Low Carb Chinese Chicken Salad ahead of time?

Yes! You can prep all the veggies and chicken up to 2–3 days in advance. Just keep the dressing separate and toss everything together right before serving.

2. Can I use rotisserie chicken instead of cooking fresh chicken?

Absolutely. Rotisserie chicken is a fantastic time-saver and still provides great flavor. Just be sure to remove the skin if you want to keep it lighter.

3. Is there a vegetarian version of this salad?

Definitely! Swap the chicken for baked tofu, tempeh, or even roasted chickpeas to keep it protein-packed and plant-based.

4. What’s the best low-carb substitute for soy sauce?

Coconut aminos work beautifully as a gluten-free, low-carb substitute. Tamari is another excellent option if you want a richer taste.

5. How spicy is the dressing?

The basic dressing is mild. You can control the heat by adjusting the amount of chili flakes or adding a dash of sriracha if you prefer a spicier kick.

6. Can I freeze this salad?

Freezing is not recommended. The fresh vegetables lose their texture when thawed, and the salad becomes watery.

7. What if I don’t have sesame oil?

You can substitute it with olive oil, but you’ll lose that rich, toasty flavor. Sesame oil adds a traditional depth that really makes the dressing shine.

8. How can I make the salad even lower in carbs?

Skip the carrots (which are slightly higher in carbs), use extra cabbage or add more leafy greens like spinach for an even lower-carb version.

Conclusion

The Low Carb Chinese Chicken Salad brings together the best of both worlds — vibrant, crunchy freshness with bold, savory flavors — all while staying true to your low-carb goals. It’s a meal that feels light yet satisfying, making it perfect for lunches, meal prep, or impressing guests at your next gathering.
With customizable ingredients, a zesty homemade dressing, and endless ways to tweak it to your liking, this salad will quickly become a staple in your healthy eating rotation.
It’s colorful, it’s crisp, it’s bursting with flavor — and it’s everything you want from a delicious, guilt-free meal.