Low Carb Asian Chopped Chicken Salad
How to Make It
Step 1
Bring a medium-sized pot of water to a boil and add 2 tbsp salt to the water. Add the chicken breasts and cook them for about 20 minutes at a simmer or until cooked through and tender. Remove the chicken from the water and shred the chicken into bite-size pieces.
Step 2
In the meantime, wash and slice the napa cabbage very thin—Julienne the red bell pepper and carrots. Add the ingredients to a large mixing bowl. Add in the sliced roasted almonds, chopped cilantro, and sliced scallions.
Step 3
In a small container, combine the olive oil, soy sauce, rice vinegar, grated ginger, grated garlic, sriracha, and sesame oil until emulsified.
Step 4
Add shredded chicken to the salad and toss in.
Step 5
Add the dressing onto the salad, if desired, or keep it separate until ready to serve.
Ingredients
- Chicken Breast Boneless Skinless Raw – 950 g
- Salt, sea salt – 1 tbsp
- Napa cabbage – 7 cup
- Red pepper – 1 cup
- Carrots – 1 cup
- Almonds – 1 cup, chopped
- Cilantro – 0.5 cup, chopped
- Scallions or spring onions, tops and bulb, raw – 5 medium – 4 1/8″ long
- Extra virgin olive oil – 0.5 cup
- Tamari sauce – 3 tbsp
- Natural Rice Vinegar – 4 tbsp
- Ginger – 1 tsp
- Garlic – 1 clove
- Sauce Sriracha Or Hot Chile – 1 tbsp
- Sesame oil – 2 tsp