World · Keto
Rainbow Carrot Chicken Salad
Ribboned carrots and English cucumber tossed with grilled chicken, sesame-rice-vinegar dressing, chili crisp, and crushed cashews. The viral salad — high protein, big crunch, no rice noodles.
Halal-friendly Easy
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 2
11g Net carbs
38g Protein
26g Fat
480 Calories
Per serving
Ingredients
- 8 oz (225g) Cooked chicken breast, diced
- 2 medium (120g) Large carrots, ribboned with a peeler
- 1 cup (100g) English cucumber, ribboned
- 1/4 medium (30g) Red onion, thinly sliced
- 2 tbsp Soy sauce (or tamari)
- 3 tbsp Rice vinegar
- 1 tbsp Toasted sesame oil
- 2 tsp Monk fruit sweetener
- 1 tbsp Chili crisp or chili oil
- 2 tbsp (16g) Sesame seeds
- 1 Garlic clove, minced
- 1/4 cup (30g) Cashews, roughly chopped
- 1/4 cup each Cilantro and green onion, chopped
Method
- Whisk soy sauce, rice vinegar, sesame oil, monk fruit, garlic, and chili crisp until the sweetener dissolves.
- Toss carrot ribbons, cucumber ribbons, and red onion in a large bowl. Pour half the dressing over and let sit 5 minutes to soften.
- Add chicken and remaining dressing. Toss to coat evenly.
- Top with cashews, sesame seeds, cilantro, and green onion. Serve cold or room temperature.
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