Low Carb Chinese Chicken Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 4 cups water
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sesame oil
- 2 tbsp sesame seeds
- 1 tbsp minced ginger
- 1/2 cup sliced scallions
- 1/4 cup gluten free soy sauce
- 1.5 lbs boneless skinless chicken thighs
- 2 cups shredded white cabbage
- 2 cups shredded savoy or napa cabbage
- 2 cups sliced baby cucumbers
- 1/2 cup radishes cut into matchsticks (or slices)
- 1/4 cup cilantro roughly chopped
- 1/3 up unsweetened rice wine vinegar
- 1 tbsp granulated sugar substitute (swerve ideal, splenda, etc.)
- 3 tbsp avocado oil (or any light salad oil)
- 1/4 tsp hot chinese mustard (find it in the asian aisle of
- 1 tbsp unsweetened ginger paste (usually in the produce s
- Carbohydrate 2.5562082040546 g
- Cholesterol 70.59031258125 mg
- Fat 6.15590367196075 g
- Fiber 0.837958597494604 g
- Protein 19.138956070959 g
- Saturated Fat 1.24872873281689 g
- Serving Size 1 1 Serving (230g)
- Sodium 1012.7172359528 mg
- Sugar 1.71824960655999 g
- Trans Fat 0.753433384569451 g
- Calories 144 calories
Combine all of the ingredients in a large saucepan and bring to a boil. Turn down the heat and simmer the chicken for 15 - 20 minutes or until cooked through. Remove the chicken and let it cook for a few minutes. Shred with two forks or chop with a knife, being sure to remove any ligaments, etc.Combine the cabbages and then spread out on a platter or bowl. Arrange the cukes around the outside of the bowl or platter, leaving room for the chicken in the center. Sprinkle on the scallions, radish matchsticks, and cilantro. Then pile the chicken in the center of the platter or bowl. Sprinkle with sesame seeds.Combine all of the dressing ingredients in a magic bullet or blender and blend until fully combined and smooth. Taste to check the seasoning and then pour over the salad a few minutes before serving.
