Chinese Chicken Salad

One of my favorite salads pre-keto, this salad is usually packed with a sugar laden dressing and dry ramen noodles. I knew I wanted to create a healthier version, and with the help of my favorite kitchen aide (my dad)…I did.


One head of shredded cabbage

1 cup of chopped green onions

2 cups of rotisserie chicken

1 cup of radishes (julienne style)

1/2 cup of chopped peanuts

1 cup of purple cabbage

1 tsp of garlic powder

1/2 cup cilantro

Salt and pepper to taste

I used 1/2 cup of Annie’s Shiitake Sesame Vinaigrette dressing and 1 tsp of lemon juice to finish the salad.

The topping – to add some texture, I microwaved one spaghetti squash for 5 minutes. Split the squash and lay the “noodles” on a paper towel. I then fried the squash noodles in coconut oil until slightly brown. These add the perfect crunch and sweetness to the salad.

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