Low Carb Shredded Asian Chicken Salad

Low Carb Shredded Asian Chicken Salad
  • Net Carbs per serving
  • 4 serves
  • 10 minutes prep time
  • 20 minutes cooking time

Quick and easy, and it tastes amazing with a hint of sweetness and some warmth from the chilli. The protein from the chicken also helps to keep you full. 


    • 800g pre-roasted chicken meat, off the bone.
    • 1/4 of a red cabbage
    • 1/4 of a white cabbage
    • 3 large carrots
    • 6 spring onions
    • 2 chillis
    • Large handful of fresh coriander
    • 1 tsp coconut oil

    For the dressing:

    • 4 tbsp hoi sin sauce
    • 3 tbsp sesame oil
    • 1 tbsp light soy sauce
    Nutritional Information
    Per 100g Per serving
    Fat 3.3g 16g
    of which saturates 0.7g 3.5g
    Carbohydrate 3.9g 18g
    of which sugars 3.2g 15g
    Protein 11g 51g
    Salt 0.32g 1.5g


    1. Mix together the dressing ingredients in a small bowl and set to one side.
    2. Pull the chicken apart a little into long, thin strips. Heat the coconut oil in a non-stick pan and add the chicken, stirring occasionally. It's good to get some nice, crispy edges on the chicken.
    3. While the chicken is cooking, add a grater attachment to a food processor and grate the carrot, red cabbage and white cabbage. Transfer to a large mixing bowl. If you don't have a food processor you can finely slice these ingredients but really, life is too short.
    4. Finely slice the spring onions, chilli and coriander and add to the mixing bowl.
    5. Once the chicken is cooked through, add it to the mixing bowl, add the dressing and give everything a good stir.
    6. Serve straight away. The combination of hot chicken and cold crunchy veggies is just amazing!