Last Updated on February 11, 2026
This Asian chicken chopped salad is one of those recipes I make on repeat during the week when I need something healthy that actually tastes good. It’s crunchy, fresh, and has that perfect balance of savory and tangy from the sesame-ginger dressing. The best part? No cooking required if you use rotisserie chicken. Just chop, toss, and you’re done in 20 minutes. It’s also low-carb and keto-friendly at only 4 net carbs per serving, so it checks all the boxes for an easy lunch or light dinner.
Quick Highlights (e.g. Why You’ll Love This Recipe)
- Ready in 20 minutes with zero cooking
- Only 4 net carbs per serving - keto-friendly
- Perfect for meal prep - stays fresh all week
Picking Your Protein & Mix-Ins
What’s the easiest way to get cooked chicken? Rotisserie chicken is your best friend here. Just shred or chop it up and you’re halfway done. Leftover grilled chicken works great too.
Can I use different vegetables? Absolutely. Shredded carrots, snap peas, or even edamame would be delicious. Just keep the coleslaw and red cabbage as your base for that signature crunch.
The Secret to Restaurant-Quality Dressing
Getting the flavors balanced: The key is whisking that dressing until it’s completely smooth. The sesame oil brings nuttiness, the rice vinegar adds tang, and the Swerve brown gives just a hint of sweetness without the carbs.
Make it coat everything: Pour the dressing over your salad and really toss it well. You want every piece of cabbage and chicken coated in that sesame-ginger goodness.
Timing matters: The salad tastes great right away, but I actually think it’s even better after chilling for 30 minutes to an hour. The flavors really marry together.
Fun Ways to Switch It Up
- Extra crunch: Add sliced almonds or toasted sesame seeds on top
- Citrus twist: Toss in mandarin oranges if you’re not counting carbs
- Spicy kick: Drizzle with sriracha or add red pepper flakes to the dressing
- Asian fusion bowl: Serve over cauliflower rice for a heartier meal
- Restaurant-style: Top with crispy wonton strips (adds carbs but so good for special occasions)
Make-Ahead & Storage Tips
Storage
Fridge: 3 days in an airtight container with dressing mixed in. For meal prep, keep the dressing separate and it’ll last up to 5 days.
Pro tip
The veggies stay crunchier if you add the dressing right before eating. If you like softer cabbage, go ahead and mix everything together.
Make-Ahead Notes
I make a big batch on Sundays and portion it into containers for easy grab-and-go lunches. The flavors actually get better as they sit.
📋 Recipe
Asian Chicken Chopped Salad
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Ingredients
- 1 lb cooked chicken chopped
- 1 bag coleslaw mix
- 1 cup shredded or chopped red cabbage
- ¼ cup green onions chopped
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger paste
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon Swerve brown sugar substitute
Instructions
- In a large mixing bowl, combine the coleslaw mix, shredded red cabbage, chopped chicken, and green onions.
- Toss to combine well.
- Whisk together the soy sauce, sesame oil, minced garlic, ginger paste, rice vinegar, olive oil, and brown sugar Swerve in a small bowl until well combined.
- Pour the sauce mixture over the salad and stir to combine well.
- Serve immediately or chill before serving if desired.
