Low-Carb Asian chopped Salad Recipe with Garlic-Ginger Chicken

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Asian chopped salads are surprisingly very delicious and satisfying that you would want to have them regularly. Since this Asian chicken salad is healthy and packed with proteins, you can have them guilt-free. This protein rich Asian salad recipe is packed with the goodness of grilled garlic-ginger chicken, edamame and lots of fresh and crunchy vegetables. To add flavor to this healthy and low-carb Asian salad, there is abundance of fresh herbs and the tangy soy-lime dressing.
This is an easy to make recipe that can be made for dinner or served as a side dish.

Nutrition Highlights (Per Serving)

Calories: 333
Fat: 13g
Carbs: 16g
Protein: 40g

Time to Cook

Total time: 35 min
Prep time: 20 min
Cooking time: 15 min
Serves: 4

Ingredients

  • 1 tablespoon sesame oil
  • 3 cloves garlic peeled and minced finely
  • 1 inch piece ginger grated
  • ¼ teaspoon salt
  • 1 ¼ pound chicken breast boneless
  • 1 head butter lettuce chopped
  • 1 (9 ounce) bag of shredded cabbage
  • 1 large carrot peeled and grated
  • 1 cup edamame shelled and defrosted
  • 1 cucumber chopped
  • 2 stalks celery chopped
  • 2 scallions chopped
  • 2 tablespoon mint chopped
  • 2 tablespoon cilantro chopped
  • 2 tablespoon soy sauce low-sodium
  • 1 teaspoon honey
  • Juice of 1 lime

How to prepare

  • Take a small bowl and mix together sesame oil, ginger, garlic and salt. Rub them all over the chicken breasts and put them in a zip-lock bag. Store it in the refrigerator to marinate for a minimum of 8 hours.
  • When ready to cook, apply oil on the grates of the grill and set them on medium-high heat. When hot, place the chicken on the grill and allow it to cook for 5-7 minutes each side until grill-marked and the chicken registers 160F in the thickest region when checked with a meat thermometer.
  • Remove the chicken from the grill and set it aside.
  • While the chicken grills let us prepare the vegetables for the salad. Take a large sized bowl and toss in lettuce, carrot, edamame, celery, cucumber, mint, scallions and cilantro.
  • Shred the chicken into bite sized pieces after it has cooled slightly using a fork. Add the chicken pieces to the bowl of vegetables.
  • Take a medium bowl and mix together soy sauce, sesame oil, lime juice and honey. Add this to the salad and toss to combine. Serve immediately.

Variations to the Ingredients and Substitutions

  • If you don’t eat meat and want to enjoy a healthy salad without meat, then you can easily swap the chicken with tofu, which is equally rich in protein and is a great alternative for vegetarians. To make use of tofu in the Asian salad recipe, you need to first press the tofu dry and cut into bite-sized cubes and toss with some ginger-garlic paste. Now, you can add in some sesame oil at this stage to thin it down and to coat the tofu. Skewer the tofu before you grill it for a few minutes each side so that it doesn’t fall through the grates.
  • This Asian chopped salad is already filling, but if you want to make it carbohydrate rich, then mix in some cooked brown rice or quinoa to the salad. Both these ingredients are fiber rich and increase the protein content.
  • You can even make it a noodle salad by mixing in cooked and cooled brown rice noodles.
  • You can find these noodles at most Asian stores.

Cooking and Serving Instructions

  • The best part of salad made with cabbage is that it doesn’t wilt, so you can take them packed for a lunch on the go. But, this is not the same with lettuce, so you have to cut them and store it separately and add it to the salad just before eating. To add in some tangy flavor to the salad, you can pack some extra lime wedge, which can be squeezed over the salad before eating.
  • If you have missed marinating the chicken, then no need to worry. You can always add flavor to the chicken by applying ginger and garlic paste just 15 minutes before grilling and you will never miss the flavor.
  • Don’t worry about the leftover herbs. Blend the leftover mint and cilantro along with some olive oil and a bit of lime juice in a food processor to make a tangy pesto that can be served with fresh and roasted veggies. Ginger can also be used later on, just peel it, and store it in the freezer and when required you can grate it with a micro plane grater. If you are short of time, then choose pre-cut cabbage, lettuce and carrots, which can make your job easy.This delicious Asian salad recipe has all the required textures and flavors that it will make you want to cook it more often.

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