The Best Keto Chinese Chicken Salad
If you’re craving Keto-friendly Chinese food but prefer something fresh, crisp, and refreshing, then this Chinese chicken
How to Make It
Step 1
To poach the chicken, add the water, chicken, ginger slices, peppercorns, and salt to a small saucepan over medium heat. Bring to a boil, then drop the heat to low and let simmer for 8 minutes. Turn the heat off and leave the chicken in the water for 10 minutes, take the chicken out, and let it cool.
Step 2
Shred the lettuce, slice the cabbage, and grate the carrot. Finely chop the scallion. Add them to a large bowl.
Step 3
Roughly chop the peanuts. Once the chicken has cooled, slice it. Add the peanuts and chicken to the salad bowl with the veggies.
Step 4
To make the dressing, grate the 10g of ginger and mince the garlic and add them to a small bowl. Add the soy sauce, vinegar, sesame oil, canola oil, and sweetener. Give everything a quick mix.
Step 5
Pour the dressing over the salad. Toss to combine. Taste and adjust seasoning if needed.
Step 6
Divide the salad into 4 bowls. Garnish with sesame seeds. Serve immediately.
Ingredients
- Chicken breast, skin removed before cooking – 2 large – split
- Boiling water – 3 cup
- Ginger – 3 slice – 1″ diameter
- Black Peppercorn – 1 tsp, ground
- Salt – 0.5 tsp
- Lettuce – 4 cup, shredded
- Cabbage, red, raw – 0.5 cup
- Carrots, raw – 1 small – 5 3/4″ long or less
- Scallions – 4 small – 3″ long
- Ginger – 3 slice – 1″ diameter
- Garlic – 2 clove
- Soy sauce, low sodium – 2 tbsp
- Rice Vinegar – 2 tbsp
- Sesame oil – 2 tsp
- Oil – 1 tbsp
- Erythritol Granulated – 1 tbsp
- Peanuts, oil roasted, lightly salted – 0.5 cup
- Sesame seeds – 1 tbsp