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  • 1 1/4 pounds boneless chicken breasts or thighs, cut into bite-sized cubes
  • 2 Tablespoons avocado oil
  • 1/2 head green cabbage, sliced thin
  • 1/2 head red cabbage, sliced thin
  • 1 to 1 1/2 Cups shredded carrots
  • 2 Tablespoons fresh cilantro, chopped plus more for garnish
  • 2 Tablespoons sesame seeds, plus more for garnish
  • 1 small can mandarin oranges, keto approved
  • 1/2 Cup toasted almonds, plus more for garnish
  • 4 Tablespoons ponzu sauce
  • 5 Tablespoons rice wine vinegar
  • 3 Tablespoons light olive oil
  • 3 Tablespoons sesame oil
  • 1 clove garlic, minced
  • 3 TBLS orange blossom honey
  • 2 teaspoons ginger juice, or freshly grated
  • 1 1/2 teaspoons dijon mustard
  • 1 Tablespoon creamy cashew butter
  • pinch of crushed red pepper flakes, optional

*This post may contain affiliate links. See my privacy statement for details.

Not sure if it is the coming of Spring, or that my Hubby is on the keto diet, but I have been craving salads. Super excited that local farmer’s markets will be opening up soon here in Charlotte. Now, do not think for a minute that I am going to stop giving you recipes using heavy whipping cream and butter. That’s not happening! Truthfully, it’s my blog, and I can create whatever I want. Today, I want to show you how to make the most fabulous Crunchy Asian Chicken Salad. Honestly, I am so very grateful to all of you for your support. Never imagined in a million years that it would continue to grown as much as it has over the past year. Super thankful!

On to the good stuff. Since I had to purchase both a head of green and purple cabbage, I knew I would have at least half of each leftover. So, you will have to check out this recipe for my Asian Noodle Bowl. Yes, I know what you may be thinking. Why not just buy a bag of coleslaw mix. Well, you can do that. However, I find that the knife cuts are so inconsistent. For this recipe, you really need super thin slices of the cabbage. Keep in mind, you will be consuming the cabbage in its raw state. Thankfully, I did find a bag of carrots that were perfectly shredded.

Oh, and the dressing for this Crunchy Asian Chicken Salad is basically, the same one I created for my Asian Kale Salad. However, with a twist. A bit of creamy cashew butter sent this dressing over the top. Feel free to leave out. Alternatively, you can substitute with creamy peanut butter. Make two batches. I guarantee, it will not go to waste.

Crunchy Asian chicken salad in a flat round bowl


Whisk together all of the ingredients for the dressing in a bowl. As mentioned above, consider preparing two batches. A bit of the dressing will also be needed to marinate the chicken. Additionally, you can substitute the ponzu sauce with soy sauce, or coconut liquid aminos.

Cut the chicken into bite-sized cubes. Since I am not a fan of chicken thighs, I always opt to use boneless chicken breasts. Feel free to substitute with boneless thighs. Place the chicken in a sealable bag, or bowl. Add two tablespoons of the dressing. Allow the chicken to marinate for about a half hour in the fridge. This will give you plenty of time to prep the remaining ingredients.

Thinly slice the cabbages and carrots. Throw them into a big salad bowl. Add in the fresh chopped cilantro, mandarin orange slices and sesame seeds. If you are trying to keep this recipe low-carb, be sure to purchase mandarin oranges that do not contain added sugar or syrup. In a non-stick pan, toast the almond slices. Be sure to keep an eye on the almonds as they are toasting. They can burn quite quickly. Toss in a handful of the almonds. Reserve a few for garnish.

Heat up the avocado oil in a wok, or cast iron pan to medium-high. Toss in the chicken, along with the marinade. Fully cook, and brown up the chicken, just a touch. This should only take a few minutes. Remove the chicken from the pan and allow to cool.


Add the chicken to the salad bowl, along with a few spoonfuls of dressing. Toss to coat. Taste. Add more dressing as needed, or to your liking. Garnish with additional sprinkles of fresh chopped cilantro, sesame seeds and toasted almonds. ENJOY! This recipe will easily feed four people.

Check out this short video I created making this fabulous Crunchy Asian Chicken Salad on TikTok. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest! THANK YOU!

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