Asian Twist Chicken Salad Low Carb Recipe

Craving a quick, low-carb lunch or dinner that's bursting with flavor? This Asian Twist Chicken Salad is your answer! Tender chicken tossed in a zesty teriyaki-lemon dressing, crunchy nuts, and crisp veggies, all perfectly rolled up in romaine lettuce cups for a satisfying and healthy meal. Get ready for a taste explosion in just 20 minutes!

Prep Time 10 mins
Cook Time 20 mins
Calories 302.1 kcal
Protein 35g
Rating 4.0 (2 Reviews)
Asian Twist Chicken Salad Low Carb 72

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Twist Chicken Salad Low Carb

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How to Make Asian Twist Chicken Salad Low Carb

  1. 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.
  2. Add 1 pound of boneless, skinless chicken breasts to the skillet and cook for 6-8 minutes per side, or until cooked through.
  3. In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons teriyaki sauce, and 1 tablespoon lemon juice.
  4. Once the chicken is cooked, let it cool slightly, then shred or chop into bite-sized pieces.
  5. 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).
  6. Gently toss to combine.
  7. 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