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Hunan Chicken Salad
Cooked chicken breast is marinated in a spicy Hunan sauce and then served over a bed of lettuce and fresh vegetables. 4 net carbs!
Course
Low Carb Main
Cuisine
Asian
Keyword
low carb, hunan chicken, main dish salad
Prep Time
5
minutes
minutes
Optional marinating
30
minutes
minutes
Total Time
5
minutes
minutes
Servings
2
Calories
211
kcal
Author
Katherine Peters
Ingredients
1
cup
chicken breast
, cooked and diced
1
cup
lettuce
shredded
1/2
cup
broccoli florets
, raw
1/4
cup
asparagus
, steamed
1
tablespoon
Bell pepper
, diced small
1
tablespoon
Yellow Bell Pepper
, diced small
1
stalk
celery
, sliced or diced
1
tablespoon
pecans
, toasted and coarsely chopped - may also use cashews, macadamias, almonds, etc
1/4
lime
for garnish and squeezing over salad
Dressing
1
tablespoon
rice wine vinegar
1
tablespoon
chile sesame oil
1
tablespoon
pineapple syrup
, sugar free - I use Torani
1/2
tablespoon
soy sauce
, low carb - mine has 1 carb per tablespoon
1/4
teaspoon
garlic paste
1/4
teaspoon
ginger paste
US Customary
-
Metric
Instructions
Hunan Chicken Salad Dressing
Add the vinegar, sesame oil, syrup, soy sauce, garlic paste, and ginger paste to a bowl.
Whisk until smooth then add a squeeze of lime.
Add the cooked chicken, cover and refrigerate for at least 30 minutes if possible.
Assemble the Salad
Add the lettuce to a platter.
Top with the broccoli and other vegetables.
Add the chicken and pour any leftover dressing over the top.
Sprinkle with pecans and garnish with lime wedges.
Notes
grilled steak, pork, or other leftover meats work well in this dish.
Nutrition
Calories:
211
kcal
|
Carbohydrates:
6
g
|
Protein:
18
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
366
mg
|
Potassium:
506
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
685
IU
|
Vitamin C:
40.4
mg
|
Calcium:
25
mg
|
Iron:
1.2
mg