Not your ordinary salad, this recipe makes a huge salad with pops of flavor to keep things interesting. Crunchy cashews, snow peas and cabbage mingle with leftover rotisserie chicken and a creamy-tangy Asian-inspired dressing, while segments of juicy mandarin orange add sweetness. With 41 grams of protein and 9 grams of fiber, it’s also going to keep you going long past lunchtime.
When you’re eating a low-carb diet, it can be difficult to get enough fiber. This recipe is low in total carbs, but fiber also makes up half of the carbohydrate content, which is exactly the kind of carbohydrates you should be getting when you’re on a low-carb diet.
Active time: 20 minutes Total time: 20 minutes
Asian-Inspired Chicken Salad With Sesame Dressing
Ingredients
- 2 tablespoon plus 1 teaspoon rice vinegar
- 2 tablespoons dark sesame oil
- 2 tablespoons tahini
- 1 tablespoon tamari or low-sodium soy sauce
- 1 tablespoon honey
- 1/2 teaspoon ginger, finely grated
- 1 pound (454g) chopped rotisserie chicken breast, skin discarded
- 5 cups (375g) napa or green cabbage, finely shredded
- 4 cups (113g) mixed baby greens (I used Organic Girl Power Greens)
- 2 cups (80g) peapods, thinly sliced
- 1/2 red bell pepper, julienned
- 4 small Satsuma oranges, peeled and broken into segments
- 1/4 cup (60g) Thai-seasoned cashews, roughly chopped
Directions
In a small bowl, whisk together the vinegar, oil, tahini, tamari, honey and ginger. Set aside.
In a large bowl, toss the chicken, cabbage, greens, peapods and bell pepper. Add 2/3 of the dressing and toss to combine. Arrange salad on 4 plates. Sprinkle with the oranges and cashews and drizzle with remaining dressing. Serve immediately.
Serves: 4 | Serving Size: 1/4 of the salad
Nutrition (per serving): Calories: 497; Total Fat: 22g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 100mg; Sodium: 646mg; Carbohydrate: 20g; Dietary Fiber: 9g; Sugar: 8g; Protein: 41g
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