High-Protein Crunchy Asian Chicken Salad
Shredded chicken, crisp cabbage, carrots, and a savory sesame dressing topped with crunchy noodles — high-protein, low-carb, and ready in 15 minutes
This high-protein crunchy Asian chicken salad is fresh, colorful, and full of texture. Tender shredded chicken is tossed with shredded cabbage, carrots, and a light sesame-soy dressing, then finished with sesame seeds and a crispy topping. Every serving delivers 32 g of protein and only 8 g net carbs.
Completely sugar-free, low-carb, and perfect for a quick lunch or light dinner.
Why you’ll love this salad
- 32g protein per serving — a complete high-protein meal
- Only 8g net carbs and fully sugar-free
- Crunchy, fresh, and full of flavor
- Ready in about 15 minutes
- No cooking required if using pre-cooked chicken
- Great for meal prep and make-ahead lunches
Health notes
- High protein: Chicken provides a lean, protein-dense base.
- Low carb: Cabbage and carrots keep net carbs moderate.
- Sugar-free: Use a sugar-free sweetener or skip it in the dressing.
- Fresh & light: Packed with vegetables and healthy fats from sesame.
Key element — don’t dress too early
Add the dressing just before serving (or only 10–15 minutes ahead) so the cabbage stays crisp and the salad doesn’t become watery.
New High Protein Recipes
High-Protein Crunchy Asian Chicken Salad
- Prep15 min
- Total15 min
- Servings4 servings
- Calories380 kcal
Ingredients
Instructions
- Prep the chicken and vegetables. If needed, shred the cooked chicken. Place the shredded cabbage/coleslaw mix, carrots, green onions, and cilantro in a large bowl.
- Make the dressing. In a small bowl or jar, whisk together the soy sauce (or coconut aminos), vinegar, sesame oil, olive oil, ginger, garlic, optional sweetener, and red pepper flakes until well combined.
- Assemble the salad. Add the shredded chicken to the vegetables. Pour the dressing over the top and toss thoroughly until everything is evenly coated.
- Finish and serve. Sprinkle with toasted sesame seeds and the crispy topping just before serving. Taste and adjust seasoning if needed. Serve immediately.
Notes & Tips
- Use pre-cooked or rotisserie chicken to keep total time under 15 minutes.
- Dress the salad shortly before serving so the cabbage stays crunchy.
- Toast the sesame seeds in a dry pan for extra flavor.
- For meal prep, keep the dressing and crunchy topping separate until ready to eat.
- This salad holds up well for a day in the fridge if undressed.
Variations & serving ideas
- Rotisserie chicken: Use store-bought rotisserie chicken for maximum speed.
- Higher protein: Add extra chicken or a handful of edamame.
- Nut-free crunch: Use crushed pork rinds or toasted seeds instead of fried onions.
- Spicy: Add sriracha or extra red pepper flakes to the dressing.
- Spicy version: Add sriracha, chili garlic sauce, or extra red pepper flakes to the dressing.
- Nutty crunch: Top with chopped roasted peanuts or almonds instead of fried onions.
- Extra greens: Add shredded Brussels sprouts or thinly sliced bok choy for more volume.
- Meal-prep bowls: Portion the undressed salad into containers and pack the dressing and topping separately.
Storage
- Refrigerator (dressed): Up to 1 day (Best eaten the same day for maximum crunch)
- Refrigerator (undressed): Up to 3 days (Keep dressing and topping separate)
- Meal prep: Up to 3 days (Ideal for grab-and-go high-protein lunches)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Total fat | 22 g |
| Sodium | 620 mg |
| Total carbohydrate | 11 g |
| Fibre | 3 g |
| Protein | 32 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this salad keto-friendly?
Yes. At 8g net carbs per serving it fits most low-carb and many keto plans, especially if you go light on the carrots.
Can I use rotisserie chicken?
Yes. Rotisserie chicken is perfect for this recipe and keeps the total time very short.
How do I keep it crunchy?
Add the dressing and crispy topping just before serving. For meal prep, store the dressing and topping separately.
Can I make it ahead?
Yes. Prep the chicken and vegetables up to 2–3 days ahead. Dress and top just before eating.
What can I use instead of fried onions?
Crushed pork rinds, toasted sesame seeds, chopped nuts, or baked low-carb wonton strips all work well for crunch.
Is the dressing sugar-free?
Yes, when you use coconut aminos or sugar-free soy sauce and a sugar-free sweetener (or skip the sweetener entirely).
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