Keto Sesame Ginger Chicken Salad

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    40 min

Keto Sesame Ginger Chicken Salad

Fresh, crunchy, and delicious are just a few words to describe this ginger sesame chicken salad. It is a hearty dish filled with crisp veggies, marinated charred chicken, and an exceptional sesame dressing. This salad makes for a well-rounded, Low-Carb meal rich in nutrients, fiber, protein, and healthy fats.

When can you eat this salad?

This healthy Keto chicken salad recipe is way more than a salad. It is hearty and satiating - fit for a dinner. It is packed with flavor from colorful vegetables, Asian-inspired sauce, and juicy chicken breasts. This meal is high in protein, fiber, and plant-based fats, low in carbs, and free of processed ingredients. You can enjoy a whole serving for dinner or half a serving for lunch.

How to prepare the chicken?

The charred chicken is the most important component of this salad. It is the warm element that takes this salad from a side dish to a nourishing meal. Pound the chicken breasts until they are ½ inch thick (1 cm), and marinate them in some of the sesame ginger dressing. Cook the chicken in a heavy skillet over medium-high heat until caramelized on the outside and juicy on the inside. Rest for 10 minutes, then slice and serve on top of the dressed salad. Garnish generously with sesame seeds.

Can you adapt this recipe to a Paleo diet?

Absolutely! The only 2 ingredients that aren't Paleo-compliant are tamari and rice vinegar. You can swap the tamari for coconut aminos and the rice vinegar for apple cider vinegar. You can also adapt this Keto salad to a vegan or vegetarian diet by swapping the chicken with tofu.

Can you prepare this Keto salad in advance?

Preparing the whole salad ahead of time may not be the best option because the veggies will lose their crunch. However, you can prepare all elements separately ahead of time, and bring the salad together right before serving. You can prep the vegetables and dressing in advance and cook the chicken before serving for a warm salad. You can also cook the chicken in advance for a cold salad.

  • Net Carbs

    5.4 g

  • Fiber

    3.7 g

  • Total Carbs

    9.1 g

  • Protein

    42 g

  • Fats

    16.4 g

356 cals

Keto Sesame Ginger Chicken Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Sesame oil

    Sesame oil

    2 tsp

  • Tahini (sesame butter)

    Tahini (sesame butter)

    1.5 tbsp

  • Tamari Soy Sauce

    Tamari Soy Sauce

    2 tbsp

  • Mirin

    Mirin

    3 tbsp

  • Maple Flavored Syrup

    Maple Flavored Syrup

    1 tbsp

  • Water

    Water

    2 tbsp

  • Garlic

    Garlic

    2 clove

  • Ginger

    Ginger

    1 tbsp

  • Cabbage, green, raw

    Cabbage, green, raw

    2.5 cup, shredded

  • Cabbage, red, raw

    Cabbage, red, raw

    0.25 cup, shredded

  • Scallions or spring onions, tops and bulb, raw

    Scallions or spring onions, tops and bulb, raw

    4 small - 3" long

  • Cilantro

    Cilantro

    0.5 cup, chopped

  • Carrots, raw

    Carrots, raw

    0.5 small - 5 3/4" long or less

  • Red bell peppers, raw

    Red bell peppers, raw

    0.25 small

  • Chicken breast

    Chicken breast

    500 g

  • Avocado oil

    Avocado oil

    1 tbsp

  • Sesame seeds

    Sesame seeds

    2 tbsp

Recipe Steps

steps 5

40 min

  • Step 1

    Mince the garlic and ginger and add them to a jar. Add the sesame oil, tahini, tamari, rice vinegar, water, and maple-flavored syrup. Secure the lid and shake the jar until you get a creamy dressing.
    Step 1
  • Step 2

    Place the chicken breasts on a cutting board, and pound them slightly using a kitchen hammer. Transfer to a ziplock bag and add 3 tbsp of dressing. Close the bag and shake. Let the chicken marinate while you prepare the salad.
    Step 2
  • Step 3

    Shred the green cabbage and red cabbage, finely slice the scallions, chop the cilantro, grate the carrot, and finely slice the red pepper. Transfer to a bowl and add the remaining dressing. Toss and transfer to the fridge.
    Step 3
  • Step 4

    Add the avocado oil to a skillet over medium-high heat. Take the chicken out of the ziplock bag and cook for 4-5 minutes per side until golden. Baste the meat with the dressing left in the ziplock bag, and finish cooking through.
    Step 4
  • Step 5

    Take the chicken off the heat and rest for 10 minutes. Transfer the salad to a serving platter. Slice the chicken breasts and place them over the salad. Garnish with sesame seeds and serve.
    Step 5

Comments 2

  • IamWorthyOfHappiness!

    IamWorthyOfHappiness! 2 years ago

    At first I thought the sauce was going to be super ginger-y when I was making the sauce. But it was a perfect clean yet rich & balanced taste with the chicken and the salad!!! I added avocado chunks, cilantro to decor, and arugula. It was SO good that I ate 2 servings for lunch! Does take some time to prep, so I chopped up the rest of my veggies while I was at it because I know I will make more of this recipe soon. Highly recommend, especially if you prefer asian tastes!

    • IamWorthyOfHappiness!

      IamWorthyOfHappiness! 2 years ago

      As I was meal planning, I keep coming back to this salad... it is THAT good!!