Low Carb Chinese Chicken Salad
I’m kind of obsessed with this new chicken salad recipe from my 8 Week Lean and Clean Program – it’s the kind of dish you serve yourself a huge portion of, then go back for seconds, and then maybe thirds…
Which is fine, as it’s a veggie-based, protein-packed, perfect for lunch or dinner (okay, lunch and dinner) dish that the whole family will love, and the dressing is full of good fats and pretty much makes anything taste great!
(Serves 2)
For the salad:
- 2 x chicken breast, cooked and shredded
- 2 large carrots
- 1 large zucchini
- 1 daikon radish
For the dressing:
- ¼ cup cashew butter
- 3 tablespoons coconut aminos
- 1 tablespoon tamari
- 1 tablespoon rice wine vinegar
- Juice and zest of 1 lime
- 2 inches ginger, grated
- 1 garlic clove, finely chopped
- ½ teaspoon red pepper seeds
- Toasted cashews (for topping)
Peel the carrots and the radish, then use the peeler to create ‘ribbons’. Place in a bowl with the shredded chicken.
Place all the dressing ingredients in a food processor and combine. Dress the veggie/chicken mix, and top with the toasted cashews.
Top Tip! We don’t have a microwave and I often forget to defrost the chicken breasts in advance, so it’s my Instant Pot to the rescue! Simply add 1 cup of broth or water to your Instant Pot, add in the frozen chicken breasts and cook on manual for 25-30 minutes (depending on the thickness of the breasts).
Looking for family-friendly low carb recipes? My Low Carb Breakfast Hash is perfect for a weekend brunch, or even a mid-week ‘ ‘brinner’ (breakfast for dinner)…!
I love Thrive Market for all my pantry staples such as the cashew butter, cashews, tamari and coconut aminos used in this recipe. Use this link to save 25% off your first order.
We now only buy our meat and fish from Butcher Box – the taste and quality are incredible, and it works out even cheaper than buying from my local warehouse store! Use this link for $15 off, free shipping and free bacon!