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5 from 1 vote

Asian Salad with Crispy Chicken

This quick and easy salad is perfect for the warmer seasons and tastes fantastic!
Cook Time15 mins
Total Time15 mins
Course: Dinner, Lunch, Salad
Cuisine: Asian, Universal
Keyword: Low-Carb, Quick and Easy
Servings: 6 people
Calories: 173kcal
Author: SkinnyMs.


  • 2 boneless and skinless chicken breasts cut into 1 inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sesame oil
  • 3 cups savoy cabbage or curly, shredded, optional napa cabbage
  • 2 cups romaine lettuce chopped
  • 1 carrot peeled, sliced
  • 2 tablespoons sesame seeds lightly toasted


  • 2 tablespoons honey
  • 2 teaspoons dijon mustard
  • 1 tablespoon lite soy sauce low sodium
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lemon juice freshly squeezed


  • Place sesame seeds in a dry non-stick skillet and heat over medium heat until fragrant, about 5 minutes.
  • In a medium skillet add olive oil and sesame oil, turn heat to medium-high, cook chicken cubes until cooked through and crispy, approximately 10 minutes.
  • In the meantime, add all dressing ingredients, whisk until combined.
  • Combine cooked chicken, cabbage, lettuce, and carrots in a large salad bowl. Drizzle dressing over salad mix and toss to combine. Sprinkle salad with sesame seeds.


Serving: 1cup | Calories: 173kcal | Carbohydrates: 11g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 129mg | Fiber: 2g | Sugar: 8g |
SmartPoints (Freestyle): 5