Keto Summer Chicken Salad Recipe

Name: Keto Summer Chicken Salad
Prep time: 10M
Total time: 10 min
Yield: 4
Ingredients: 16 Sodium and Sugar Free Rice Vinegar; 2 Toasted Sesame Oil; 1 Peanut Oil; 2 Sucralose Based Sweetener (Sugar Substitute); 1.5 Salt; 0.5 Black Pepper; 4 Chinese Cabbage (Bok-Choy, Pak-Choi); 16 Chicken Breast; 1 Carrots; 4 Scallions or Spring Onions; 0.25 Cilantro (Coriander); 0.25 Dry Roasted Unsalted Peanuts

4.6g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:Asian
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

37.4g

Protein

23.9g

Fat

2.6g

Fiber

389.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

16 tbsp Sodium and Sugar Free Rice Vinegar
2 tbsp Toasted Sesame Oil
1 tablespoon Peanut Oil
2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
1 1/2 tsp Salt
0 1/2 tsp Black Pepper
4 cup, shredded Chinese Cabbage (Bok-Choy, Pak-Choi)
16 oz, boneless, cooked Chicken Breast
1 medium Carrots
4 large Scallions or Spring Onions
0 1/4 cup Cilantro (Coriander)
0 1/4 cup Dry Roasted Unsalted Peanuts

DIRECTIONS

Please note that this recipe uses cooked chicken breast. You can buy a roaster chicken from the grocery store.

In a large bowl, mix vinegar, oils, sugar substitute, salt and pepper.
Add bok choy, chicken, carrot, green onion, cilantro and peanuts. Toss gently to combine.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.