Chinese Chicken Salad
Servings :6 Servings
Add all dressing ingredients to a salad shaker or small bowl, shake/mix and set aside.
Add the salad ingredients to a large bowl and toss to combine.
Pour half the dressing over the salad, toss together, and taste. Add more dressing based on your preference. (We usually use 3/4 of the dressing, but it's easier to add more than remove!).
Top with cilantro, almonds and sesame seeds and enjoy!
Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
For a more traditional version of this recipe, swap 1/2 cup of sliced almonds with 1/2 cup of crunchy noodles or ramen.
To cut down on carbs skip the carrots (2g carbs per serving) and cut down on the almonds (currently, they add 5g carbs per serving).
Nutritional information is for 1 serving if you divide this recipe into 6 servings:
Calories: 252kcal | Carbohydrates: 12g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 544mg | Potassium: 448mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4274IU | Vitamin C: 22mg | Calcium: 102mg | Iron: 2mg
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