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.
Ingredients
Salad base
- 3–4 cups cooked shredded chicken (about 1–1¼ lb / 450–550g)
- 4–5 cups shredded coleslaw mix or shredded green + purple cabbage
- 1 cup shredded carrots
- 3–4 green onions, sliced
- ¼ cup chopped fresh cilantro (optional)
- 2–3 Tbsp toasted sesame seeds
Dressing
- 3 Tbsp soy sauce or coconut aminos (low-sodium preferred)
- 2 Tbsp rice vinegar or apple cider vinegar
- 1–2 Tbsp toasted sesame oil
- 1 Tbsp olive oil or avocado oil
- 1–2 tsp grated fresh ginger
- 1 garlic clove, minced
- 1–2 tsp sugar-free sweetener or a few drops of liquid stevia (optional)
- Pinch of red pepper flakes (optional)
Crunchy topping
- ¼–⅓ cup crispy fried onions, baked wonton strips, or crushed pork rinds (for low-carb crunch)
Swaps
- 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.
Instructions
| 1 | 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. |
| 2 | 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. |
| 3 | Assemble the salad. Add the shredded chicken to the vegetables. Pour the dressing over the top and toss thoroughly until everything is evenly coated. |
| 4 | Finish and serve. Sprinkle with toasted sesame seeds and the crispy topping just before serving. Taste and adjust seasoning if needed. Serve immediately. |
Pro 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.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 380 |
| Protein | 32g |
| Net carbohydrates | 8g |
| Total carbohydrates | 11g |
| Fiber | 3g |
| Total fat | 22g |
| Sodium | 620mg |
Estimates based on cooked chicken breast, cabbage mix, carrots, and sesame dressing. Exact numbers vary with chicken amount and topping choice.
Variations
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
| Method | Time | Notes |
|---|---|---|
| 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 |
FAQ
Test your knowledge
5 quick questions about this crunchy Asian chicken salad
1. Protein per serving?
2. Net carbs per serving?
3. When should you add the dressing?
4. About how long does this take?
5. Best way to meal-prep this salad?
