Ingredients for Asian Twist Chicken Salad Low Carb
- Peanut Oil
- Chili Paste With Garlic
- Boneless Skinless Chicken Breast
- 1/4 cup mayonnaise
- 2 tablespoons teriyaki sauce
- 1 tablespoon lemon juice
- Roasted Cashews
- Celery
- Bean Sprouts
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How to Make Asian Twist Chicken Salad Low Carb
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 teaspoon of chili garlic paste and cook for 30 seconds until fragrant.
- Add 1 pound of boneless, skinless chicken breasts to the skillet and cook for 6-8 minutes per side, or until cooked through.
- In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons teriyaki sauce, and 1 tablespoon lemon juice.
- Once the chicken is cooked, let it cool slightly, then shred or chop into bite-sized pieces.
- Add the cooked chicken to the dressing along with 1/2 cup chopped vegetables (e.g., bell peppers, carrots, celery) and 1/4 cup chopped nuts (e.g., cashews, peanuts, almonds).
- Gently toss to combine.
- Spoon the chicken salad into large romaine lettuce leaves and enjoy! Optional: Top with extra nuts or sesame seeds for added crunch and flavor.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
19g
Fat
18g
Carbs
4g