Keto Chinese Chicken Salad Recipe – a low carb Chinese chicken salad with a homemade Asian dressing. Paleo, gluten free, grain free, dairy free, soy free, clean eating, real food.

keto chinese chicken salad in a white bowl

Of all the salads, Chinese chicken salad is hands down my favorite. When I was younger, it was my go-to order at restaurants. Sadly, Even though it is a salad, it is often packed with carbs thanks to those crispy wonton strips and a ton of sugar in the dressing. Cheesecake Factory makes one my favorites, but it has 80 net carbs!

I’ve made a much healthier and low carb version of my favorite salad. This Keto Chinese Chicken Salad is only 12 net carbs (even less if you’re ok using soy sauce!), and will satisfy all your Chinese chicken salad cravings!

homemade asian dressing being poured over chinese chicken salad in a white bowl

Ingredients in Keto Chinese Chicken Salad

One of the best parts of Chinese chicken salad is the crunch. This keto version still has tons of crunch thanks to coleslaw, bell pepper and lots of sliced almonds. You’ll barely notice it doesn’t have crispy wontons in it! The roasted almonds do the trick!

It also has shredded iceberg lettuce, cilantro, green onions and of course chicken. It’s a great use for store bought rotisserie chicken or leftover chicken. Or, just roast up some chicken breasts in the oven!

The homemade asian dressing is so delicious! Made with avocado oil, rice wine vinegar, coconut aminos to keep it soy free (you can use soy sauce if you’re ok with soy!), monk fruit, sesame seed oil and salt.

keto chinese chicken salad in a white bowl

Toss it up and enjoy!

If you have leftovers, they are surprisingly delicious the next day! It stays crunchy in the fridge overnight even after being tossed in the dressing.

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keto chinese chicken salad in a white bowl

Keto Chinese Chicken Salad

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x



  • 1 head iceberg lettuce, sliced
  • 2 cups shredded coleslaw mix
  • 1 bunch of cilantro, chopped
  • 1 red bell pepper, ribs and seeds removed, sliced
  • 6 green onions, sliced
  • 11/4 cup roasted, sliced almonds
  • 2 cups cooked chicken, chopped



  1. Make the dressing by combining the avocado oil, rice wine vinegar, coconut aminos, monk fruit, sesame seed oil and salt in a mason jar. Shake to combine.
  2. Make the salad by adding the iceberg lettuce, cabbage, cilantro, red bell pepper, green onions, almonds and chicken to your large salad bowl. Top with the dressing and toss.
  3. Enjoy!
  4. This salad is surprisingly delicious the next day if you have leftovers! Stays crunchy even if it’s been tossed in the dressing!


For the cooked chicken, I usually roast 2 chicken breasts drizzled in olive oil, salt + pepper at 425ºF for about 20 minutes. I let them cool then chop. Sometimes I grill the chicken breasts too! Or you can use a rotisserie chicken, or leftover cooked chicken.

If your almonds are raw, roast them dry in a 350ºF for about 10ish minutes until golden brown. Roasting them makes such a difference in flavor!

You can use chopped cabbage in place of coleslaw mix.

I also have a Whole30 version of this salad, and a traditional version!

You can use soy sauce, tamari, etc in place of coconut aminos. This will lower the carbs a lot too! I prefer coconut aminos since it is soy free. I am ok with the extra carbs.

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