High-Protein Crunchy Asian Chicken Salad

Introduction

This High-Protein Crunchy Asian Chicken Salad is fresh, colorful, satisfying, and packed with flavor. Tender chicken is combined with crisp cabbage, cucumber, carrots, red cabbage, green onions, and sesame seeds, then tossed in a savory Asian-inspired dressing. A crispy topping adds the perfect crunch.

Ready in about 15 minutes and perfect for a quick lunch, light dinner, or meal prep.

Ingredients

For the Salad

2 cups cooked chicken breast, shredded or thinly sliced

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup cucumber, thinly sliced or chopped

1/2 cup carrots, julienned or shredded

1/3 cup green onions, sliced

2 tablespoons sesame seeds

1/4 cup chopped peanuts or almonds, optional

1/2 cup crispy wonton strips or crispy noodles, for topping

For the Asian Dressing

3 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 tablespoon fresh lime juice

1 teaspoon grated fresh ginger

1 clove garlic, finely minced

1 teaspoon Dijon mustard

1–2 teaspoons low-carb sweetener, such as monk fruit or erythritol

1 tablespoon water

1/2 teaspoon red pepper flakes, optional

Method

1. Prepare the Chicken

Use cooked chicken breast and shred or slice it into bite-sized pieces. Rotisserie chicken can also be used for convenience.

2. Prepare the Vegetables

Finely shred the green and red cabbage. Slice the cucumber and green onions, and cut the carrots into thin matchsticks.

Add all the vegetables to a large mixing bowl.

3. Make the Dressing

In a small bowl or jar, combine the soy sauce, rice vinegar, sesame oil, lime juice, ginger, garlic, Dijon mustard, low-carb sweetener, and water.

Add red pepper flakes if you like a little heat.

Whisk or shake until the dressing is smooth and well combined.

4. Assemble the Salad

Add the cooked chicken to the vegetables.

Pour the Asian dressing over everything and toss thoroughly until the chicken and vegetables are evenly coated.

5. Add the Crunch

Sprinkle the sesame seeds and optional chopped peanuts or almonds over the salad.

Add the crispy wonton strips or crispy noodles just before serving so they stay crunchy.

6. Serve

Divide the salad between bowls and finish with additional green onions and sesame seeds.

Serve immediately for maximum crunch.

Tips

For the highest protein content, use skinless chicken breast.

Keep the crispy topping separate if preparing the salad ahead of time.

For a lower-carb version, use a low-carb sweetener in the dressing and choose a low-carb crunchy topping.

Add fresh cilantro for extra freshness and flavor.

For more heat, add sriracha or a pinch of chili flakes to the dressing.

You can prepare the chicken, vegetables, and dressing separately and refrigerate them for easy meal preparation.

Storage

Store the dressed salad in an airtight container in the refrigerator for up to 2 days.

For meal prep, keep the dressing and crispy topping separate from the vegetables and chicken. Combine everything immediately before eating.

Nutrition

Approximate nutrition per serving, depending on the exact ingredients and toppings:

Calories: approximately 380

Protein: approximately 32 g

Net Carbohydrates: approximately 8 g

Fat: approximately 20 g

Fiber: approximately 4 g

Sugar: approximately 4 g

Conclusion

This High-Protein Crunchy Asian Chicken Salad combines tender chicken, crisp vegetables, toasted sesame, and a flavorful Asian-inspired dressing in one fresh and satisfying meal. The crispy topping adds an irresistible texture while keeping the salad light, colorful, and delicious. It is an easy 15-minute recipe that works beautifully for lunch, dinner, or meal prep.