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.