High Protein Asian Salad with Chicken

 

Before mixing

After mixing

Poached chicken

Low carb tortillas 

This salad is one for the Guinness Book of World Records. Anyone who is a fan of Applebee's Oriental Chicken Salad will love it. There's so much texture and flavor in every bite. The chicken is tender, the pickled onions add some piquant flavor, there's crunch from the almonds and crispy tortillas and tangy sweetness comes from the mandarins. 

I've been making this beauty a couple times a week and thoroughly enjoy it every single time. It's easy to meal prep and all the components will keep for at least 3 days in the fridge. 

All that's needed is a big bowl and everything can be tossed together in a jiffy. 

SUBSTITUTIONS (Substitutions will change macros)

-- Use the same amount of honey instead of allulose and water. 

or

-- Use granulated white sugar and water instead of allulose and water. Do not use other no-calorie sweeteners. Only allulose dissolves in water.

-- Use non-dairy yogurt and vegan mayonnaise to make this dairy free.

-- Instead of crisping a low-carb tortilla, use chow mein noodles or Chinese noodles.

-- Use shredded rotisserie chicken, poached chicken in the crock pot or cooked, store-bought chicken.

MEAL PREP

-- Store the toasted tortillas in a sealed container on the counter.

-- Add the pickled onions to the the dressing and store in the fridge for 3-4 days.

-- Combine the slaw, almonds, mandarins in a bowl.

RECIPE

Per Serving:

393 cals | 12.7 F | 2.2 Sat Fat | 36.5 C | 41.1 P | 12.8 Fiber | 16.9 Sugar*

*subtract 6.4g if omitting mandarins

Salad Dressing (Makes 2 1/2 Servings)

1 1/2 tbs allulose + 1 tbs water

1 1/2 tsp rice vinegar

2 tsp apple cider vinegar

2 tbs light mayonnaise

2 tbs nonfat Greek yogurt

1/2 tsp dijon mustard

1 tsp hoisin sauce

1/2 tsp ground ginger

1/4 tsp Kosher salt

Salad

5 ounces cooked chicken breast

1 1/2 cups asian slaw mix (look for one that has some shredded cabbage & red cabbage)

1 tbs slivered almonds

1/4 cup shredded carrots

1/4 cup pickled onions**

3 tbs mandarin oranges

1 carb cutting tortilla, cut in half, thinly sliced and toasted***

1. In a microwave safe jar with a leak-proof lid, combine allulose and water. Microwave one minute and stir to dissolve. Set aside to cool for approx. 10 minutes.
2. Add the rest of the ingredients for the salad dressing to the jar with the sugar mixture. Shake well. Refrigerate once cooled.
3. In a large bowl, add the ingredients for the salad. Add 3 tbs salad dressing. Toss to combine and serve! (I like to toss everything together but the chicken. I add it to the top so the chicken doesn't absorb all the dressing.)

**Pickled Onions Recipe (Makes 2 servings)

1/2 cup chopped red onions

apple cider vinegar

water

In a small jar, add red onions. Fill the jar with 1/2 vinegar and 1/2 water. Let marinate for at least 30 minutes or up to 3 hours. 

***Toasted Tortilla

Cut 1 carb counting street taco size tortilla in half and thinly slice

Air fry at 380F for 5-6 minutes, tossing half way through. 

Air fryers cook differently so check to make sure it doesn't burn. The tortilla should be crisp and browned.