Healthy Asian Salad with No Sugar
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This healthy Asian Salad with no sugar is an amazing lunch or dinner. It’s loaded with veggies and it is bursting with flavor, all the good stuff and nothing you don’t need to feel satisfied, full, and happy!
If you are looking for more easy salad recipes like this, try my Easy Quinoa Salad, Healthy Ranch Pasta Salad, or my Chicken Sausage Greek Salad.
Table of Contents
You will love this healthy Asian Salad with no sugar because it is so good! I know it’s weird to say no sugar in a salad, but with many Asian inspired dishes, sugar is added for sweetness. But, sometimes you just aren’t looking for extra sugar in your salad dressing.
So, this recipe for healthy Asian Salad with no sugar is an amazing recipe to make when you are looking for a really healthy salad. Many Asian dressings also include soy, and this is also an Asian salad without soy too!
Why You'll Love This Recipe
No Sugar: I love that this salad has no sugar, yet it tastes sweetened. With Asian inspired recipes, a little sweetness can be crucial and this one delivers with no sugar!
Soy Free: Many Asian inspired recipes will include soy. If you are following a soy free lifestyle, that can be difficult. Coconut aminos is my favorite soy free replacement for soy and it's so good! I use this in this salad for the dressing, it's sweet, it is reminiscent of soy, and it's much healthier.
Damn Good: This is one of my favorite salads ever!
Healthy: This is a healthy Asian salad because it's made with chicken breasts, tons of veggies, it has no sugar, and it's soy free. This salad is loaded with fresh veggies like kale, cucumber, red onion, purple cabbage, red bell pepper, carrots, bean sprouts, and avocado.
Tools Needed
Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)
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Step by Step Instructions
Step 1
To make the chicken: Coat a large skillet with olive oil, add the garlic, and put over medium/high heat. In a medium bowl, add the chicken breads, ginger, and coat with coconut aminos to cover the chicken. Transfer the chicken breasts to the pan and sear on each side, until golden brown. Reduce heat and continue to cook until chicken is 165°F, about 10 to 15 minutes. Remove from heat.
Step 2
To make the salad: In a large bowl, add the kale. Add the purple cabbage, grated carrot, diced red bell pepper, diced red onion, cucumbers, bean sprouts, and avocado slices. Slice one chicken breast and add on top. Top salad with sesame seeds and drizzle with coconut aminos. Stir to combine, adding more coconut aminos to your liking.
FAQ's
Yes, this recipe makes 1 pound of chicken, which will actually feed 2 to 4 people. And, then I provide ingredients for one salad. So, if you plan to use all the chicken, just add 4x the amount of veggies and you can make one large salad to feed a family! I provide the recipe for one salad, as it’s better to make the salad whenever you are going to eat it, and not store dressed salad in the fridge. Delaney and I make this and we usually get two meals out of it for the both of us.
Yes, if you want to add your favorite Asian dressing on top, you totally can instead of using coconut aminos. But, the coconut aminos is so good and it’s really healthy for you making this a healthy Asian Salad with no sugar!
Yes, absolutely. When I’m feeling really lazy, I will make this with organic deli turkey and it’s also really good. You can also use the ground pork recipe from my Pork & Peppers Lettuce Cups, that also is amazing with this salad as well!
My Sesame Ginger Brussels Sprouts go amazing with this healthy Asian Salad! Also, you can serve this with white rice, brown rice, or seaweed. I will sometimes add in white rice and mix it into the salad, I love that, it’s so good!
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Healthy Asian Salad with No Sugar
Equipment
Ingredients
For the Chicken
- 1 pound Organic Prairie Chicken Breasts
- 2 to 3 tablespoons extra virgin olive oil
- 4 cloves garlic (minced)
- ½ teaspoon ground ginger
- coconut aminos
For the Salad
- 2 cups kale
- 1 cup purple cabbage (chopped)
- 1 large carrot (grated)
- ¼ red pepper (diced)
- 2 slices red onion (diced)
- 6 slices cucumber (quartered)
- ½ cup bean sprouts
- ½ avocado (sliced)
- sesame seeds
- coconut aminos
Instructions
- To make the chicken: Coat a large skillet with olive oil, add the garlic, and put over medium/high heat. In a medium bowl, add the chicken breads, ginger, and coat with coconut aminos to cover the chicken.
- Transfer the chicken breasts to the pan and sear on each side, until golden brown. Reduce heat and continue to cook until chicken is 165°F, about 10 to 15 minutes. Remove from heat.
- To make the salad: In a large bowl, add the kale. Add the purple cabbage, grated carrot, diced red bell pepper, diced red onion, cucumbers, bean sprouts, and avocado slices.
- Slice one chicken breast and add on top.
- Top salad with sesame seeds and drizzle with coconut aminos. Stir to combine, adding more coconut aminos to your liking.
- Store extra chicken in the fridge for up to 5 days.
Notes
Nutrition
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