Can I make this without sesame oil?

You can, but it will not taste like the photo bowl. Use avocado oil plus a pinch more ginger. The sesame note is the whole point of the dressing.

It is low carb and sugar-free. Net carbs land at 8g. If you are strict keto, cut the carrot in half and add more cucumber and cabbage.

Can I use rotisserie chicken with the skin?

Pull the skin off first. The skin adds fat and calories and makes the slaw greasy. Use the breast meat.

Why not wonton strips?

They are the classic crunch, and they are also flour and oil. Fried shallots give you the same peak on the bowl with far fewer carbs and no sweet batter.

Will the cucumber make it watery?

Yes, if you leave the seeds in and let it sit dressed overnight. Scoop the seeds. For meal prep, add cucumber the day you eat.

Yes. Double every line. Use a bigger bowl. Keep the shallots as a topping, not mixed through a giant tub.

What ingredients do I need for High-Protein Crunchy Asian Chicken Salad?

The key ingredients include chicken breast, green cabbage, red cabbage, carrot, cucumber and green onions. The recipe card lists every ingredient with exact amounts.

How should I store leftovers?

Keeps 3 days in the fridge once dressed.

Can I make substitutions in this recipe?

Tamari is the gluten-free swap.

High-Protein Crunchy Asian Chicken Salad

This is the takeout salad without the sweet sticky sauce or the fried wonton strips.

You know the one. A mountain of shredded cabbage, a little chicken hiding underneath, a dressing that tastes like dessert, and a handful of fried wonton strips that go soggy in five minutes. It looks healthy. It is usually not. Most restaurant versions lean on sugar, bottled sauce, and a small amount of protein stretched across a huge bowl of slaw.

This version keeps the crunch and throws out the sugar.

Shredded chicken goes into a bowl of green cabbage, red cabbage, carrot, and cucumber. A sugar-free ginger-sesame dressing coats everything. Crispy fried shallots and sesame seeds go on last so the pile stays crunchy, like the bowl in the photo.

Fifteen minutes. Four bowls. No sugar. No deep fryer. 32g of protein and 8g of net carbs in each serving.

If you already have cooked chicken in the fridge, this is assembly, not cooking. If you do not, roast or poach the chicken earlier in the week and this becomes a weeknight lunch you can build while the kettle boils.

Why you’ll love this salad

32g protein per serving — a salad that actually holds you until dinner

Only 8g net carbs — cabbage and cucumber instead of noodles and wonton strips

Sugar-free dressing — rice vinegar, sesame oil, ginger, and coconut aminos. No honey, no brown sugar, no bottled “Asian” sauce

Ready in 15 minutes when the chicken is already cooked

The bowl looks like the photo: high pile, sesame all over, fried shallots on the peak

Diabetic-friendly and low carb without tasting like a diet plate

Health notes

High protein: 1 1/2 pounds of chicken breast across 4 bowls. That is what gets you to 32g per serving.

Low carb: the base is cabbage, red cabbage, carrot, and cucumber. Carrot is there for color and crunch, not as a pile of starch.

Sugar-free: the dressing is built on acid, sesame, garlic, and ginger. Skip honey and skip sweet chili sauce.

Volume: you get a full bowl. The calories stay at 380 because the bulk is vegetables, not oil-soaked noodles.

Macros are per serving, not the whole bowl in the photo.

The key is the order

Dress the slaw and chicken first. The cabbage needs a minute in the dressing so it shines. Do not put the fried shallots in the mixing bowl. They are the lid. If they sit in the sauce they go soft and the photo look is gone.

A wide bowl is better than a deep one. You want to toss, not mash.

Nutrient	Amount per serving
Calories	380 kcal
Total fat	22 g
Total carbohydrate	8 g
Fibre	4 g
Protein	32 g

High Protein Crunchy Asian Chicken Salad