Enjoy a marinated and grilled chicken over an Asian inspired salad and topped with a flavorful dressing. This light and refreshing colorful salad makes for the perfect weeknight dinner or lunch!
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This Keto salad recipe starts out with perfectly grilled marinated chicken breasts and is topped with the most savory Asian salad dressing that breathes new life into your average salad.
Asian cuisine is something many people miss when on a Keto or low carb diet. That's because a lot of marinades and dressings are just loaded with sugar and preservatives.
This hearty low carb Asian salad is the perfect answer for those cravings by using all healthy and sugar free ingredients. And the dressing is almost too good to be true!
The combination red and Napa cabbage provides this salad with the incredible texture and that crunch factor that everyone loves in a fresh crispy salad.
Ingredients for Asian Grilled Chicken Salad
- Chicken breasts
- Napa cabbage
- Red cabbage
- Yellow bell pepper
- Sliced almonds
- Liquid aminos
- Light olive oil
- Avocado Oil
- Toasted sesame oil
- Rice wine vinegar
- Sugar-free apricot jam
- Swerve confectioners
- Optional: Sesame seeds
*Exact measurements are listed in the recipe card below.
How to Make Asian Grilled Chicken Salad
To Grill the Asian Marinated Chicken
Add "for the chicken" ingredients to a small mixing bowl.
Whisk until well combined.
Add the chicken into a food storage bag and pour the marinade over the top.
Seal up the bag and refrigerate for 24 hours or at least overnight (the longer, the better).
Remove the chicken from the bag and allow to sit at room temperature for several minutes while you heat up your grill. The chicken should have soaked up most of the marinade, which you can discard.
Grill the chicken for about 7-10 minutes on each side, depending on the thickness. Once they reach at least 165F, they are done.
Take them off the grill and allow them to rest for 10 minutes before slicing them, while you prepare the salad.
To Make the Asian Dressing
Add all of the dressing ingredients into the bowl of a mini chopper.
Blend until well combined and emulsified. Taste the dressing to see if you'd like to add more sweetener, then add a teaspoon at a time, if needed. Three teaspoons was just the right amount for me.
Set the dressing aside while you make the salad.
To Assemble the Asian Salad
Add the napa cabbage to a large mixing bowl.
Add in the shredded red cabbage, sliced bell pepper, toasted slivered almonds and scallions over the top.
Toss to combine, then add the sliced chicken over the top and drizzle with the dressing. Garnish with a sprinkling of sesame seeds and serve.
Can I Make this Asian Salad in Advance?
There're a couple ways to meal prep this salad so that you can have it ready for you in advance.
Grill the chicken, pre-chop the cabbage and make the dressing, store all in an air-tight container in the fridge. Then, just reheat the chicken, then slice and lay it over the cabbage when you're ready to serve it.
Another great way is to turn this recipe into a mason jar salad. In a large mason jar, place diced grilled chicken in the bottom, layer the other ingredients on top. You can add the Asian dressing on the bottom under the chicken, but it's best to place it in a separate air-tight container and drizzle on top before eating.
Tips for Perfectly Grilled Chicken
- Always start off with clean grates on your grill. Because chicken breasts are so lean, they will stick to dirty grates. After you've cleaned the grates brush them with a little oil to help create a nonstick surface.
- When it comes to chicken breasts, bigger is not always best. Large chicken breasts, over 10-12 ounces, take a long time to cook and can be difficult to cook evenly.
- If you have large chicken breasts or if the chicken breasts are uneven in thickness, pound down the thicker side to the thickness of the thinner side. Or you can opt to butterfly the breasts, if you prefer. Both will ensure even cooking.
- Because boneless, skinless chicken breasts are so lean, they should be grilled quickly over high heat to retain as much moisture as possible.
- Cook chicken breasts for 5-7 minutes on each side. Always use a meat thermometer to check the internal temperature. You want your chicken to cook until it reaches 165F, this usually takes between 10 to 15 minutes.
- Allow the chicken to sit for about 10 minutes before slicing for this Asian Keto Salad. This will allow the juices to redistribute within the meat.
How Many Carbs in Napa Cabbage?
Napa cabbage is a ruffled edge cabbage that's often seen in Asian stir fry recipes because it holds up relatively well to heat. For a one cup serving of Napa cabbage there are approximately 2 grams of carbs making it an excellent choice for Keto and low carb diets.
More Keto Chicken Recipes
- Thai Red Curry Coconut Grilled Chicken
- Grilled Chicken with Rosemary Citrus Glaze
- Keto Chicken Tenders
- Jalapeno Popper Chicken Casserole
- Keto Chicken Pot Pie
- Spinach Artichoke Chicken Casserole
- Creamy Chicken Tuscan Skillet
- Bacon Ranch Chicken Casserole
- Chicken Florentine Skillet
- Instant Pot Chicken Marsala
- Creamy Chicken Poblano Chicken
- Instant Pot Butter Chicken
More Keto Salad Recipes
- Grilled Shrimp Salad with Apricot Vinaigrette
- Keto " Big Mac" Cheeseburger Salad
- Jalapeno Popper Egg Salad
- Zucchini Zoodle "Pasta" Salad
- Cauliflower "Potato" Salad
- Broccoli Salad with Bacon
- Classic Cobb with Ranch Dressing
Asian Grilled Chicken Salad
For the Chicken
FOR THE SALAD
TO GRILL THE ASIAN MARINATED CHICKEN
- Remove the chicken from the bag and allow to sit at room temperature for several minutes while you heat up your grill. The chicken should have soaked up most of the marinade, which you can discard.
- Grill the chicken for about 7-10 minutes on each side, depending on the thickness. Once they reach at least 165F, they are done. I recommend using a meat thermometer to make sure it's cooked through. Take them off the grill and allow them to rest for 10 minutes before slicing them, while you prepare the salad.
TO MAKE THE ASIAN DRESSING
- Add all of the dressing ingredients into the bowl of a mini chopper.
- Blend until well combined and emulsified. Taste the dressing to see if you’d like to add more sweetener, then add a teaspoon at a time, if needed. Three teaspoons was just the right amount for me. Set the dressing aside while you make the salad.
TO ASSEMBLE THE ASIAN SALAD
- Add the napa cabbage to a large mixing bowl. Add in the shredded red cabbage, sliced bell pepper, toasted slivered almonds and scallions over the top.
- Toss to combine, then add the sliced chicken over the top and drizzle with the dressing. Garnish with a sprinkling of sesame seeds and serve.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.Share on Facebook Share on Twitter
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