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One of our favorite go-to weekend restaurants is a place called Rascals here in LA. They are known for their teriyaki chicken, but my favorite has always been their burgers and Chinese Chicken Salad. You could make the burgers low-carb/keto by just ordering it protein style, but unfortunately, there is no way to get around the sugars in the Chinese Chicken Salad. So as I often have to with many of my favorite foods, I went to the drawing board and made my own low-carb/keto version of their Chinese chicken salad dressing. I hope you guys can experience this great and tasty salad dressing – keto-fied! On a side note – you can hack this recipe by picking up prepacked Chinese Chicken Salad from a local market and just make LCA’s dressing. If you do this, make sure you donate the wontons/rice crackers inside.
This dish as pictured is low-carb/keto friendly at ~1g per serving and a perfect recipe when looking for a salad to be the main course ?! This salad presents chicken in iceberg lettuce paired with a very addictive sweet, sour and peppery dressing!
The ingredients you need to enjoy this dish are rice vinegar, sesame oil, Swerve/Monkfruit, and optional unflavored pork rinds, all of which can be purchased on Amazon or at local Asian supermarket (aside from Swerve/Monkfruit). Note – for the rice vinegar, make sure to use the non-sugar added version, which usually has a green cap (orange is sugar added).
Now, let’s get started!
Prepping Time 10M
Cook Time 20M
Total Time 30M
Net Carb/Serving ~1g
Servings 1
Ingredients
Salad
- 4-5 Leaves of Iceberg Lettuce
- 1 Chicken Thigh
- 1 tsp Salt
- 1 tbsp Sliced/Crushed Almonds (optional)
- 3-4 Pieces of Unflavored Pork Rinds (optional)
Dressing
- 2 tbsp Rice Vinegar
- 2 tbsp Swerve or Monkfruit (note – Monkfruit tends to crystallize in the dressing, but will not affect taste)
- 1 tbsp Water
- 1 tbsp Sesame Oil
- 1/2 tbsp Vegetable Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Directions
1) Gather all the ingredients.
2) Add enough water to boil chicken thigh in a stove top pan. Once water is boiling, add 1/2 tsp of salt and chicken thigh into stove top pan. Reduce heat to medium, cover the pot 7/8 of the way to allow for evaporation, and cook for 20 minutes.
3) In the meantime, prepare, wash, dry lettuce leaves as needed. Cut into 1/2 inch width bite sizes and place into a bowl.
4) Optional – if you have pre-sliced or pre-crushed almonds, you can skip this step. If you have whole almonds, put almonds in a food processor and pulse until almonds are in smaller pieces (or you can just break them up with kitchen mallet). Set aside.
5) Optional – Crush pork rinds to mimic the texture of bread crumbs by placing rinds into a plastic bag and crushing them with your hands. You can also use a food processor which will get you finer pieces. Set aside.
6) In a small Teflon fry pan, add Swerve/Monkfruit and water, bring to boil. Once boiling, remove from heat and transfer to a dressing mixing bottle or a mixing bowl.
7) Add rice vinegar, sesame oil, vegetable oil, salt and black pepper into mixing bottle or a mixing bowl. Shake/mix well and set aside.
8) Once 20 minutes has passed, pull chicken from pot and place onto a cutting board (you can save the broth and make our Mom’s Japanese Chicken Soup). With a knife and tongs, gently sweep the knife left to right with the knife pointing with the grain of the meat. The chicken should pull apart and form shreds.
9) Combine shredded chicken, sliced/crushed almonds, pork rinds, dressing (to taste) into lettuce bowl and toss well.
Hope you enjoy our Keto-fied Chinese Chicken Salad with Dressing! If you are looking for other veggies or dressing recipes, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!
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Chinese Chicken Salad with Dressing
Ingredients
Salad
- 4-5 Leaves Iceberg Lettuce
- 1 Piece Chicken Thigh
- 1 tsp Salt
- 1 tbsp Sliced/Crushed Almonds
- 3-4 Pieces Unflavored Pork Rinds
Dressing
- 2 tbsp Rice Vinegar
- 2 tbsp Swerve or Monkfruit note - Monkfruit tends to crystallize in the dressing, but will not affect taste
- 1 tbsp Water
- 1 tbsp Sesame Oil
- 1/2 tbsp Vegetable Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Gather all the ingredients.
- Add enough water to boil chicken thigh in a stove top pan. Once water is boiling, add 1/2 tsp of salt and chicken thigh into stove top pan. Reduce heat to medium, cover the pot 7/8 of the way to allow for evaporation, and cook for 20 minutes.
- In the meantime, prepare, wash, dry lettuce leaves as needed. Cut into 1/2 inch width bite size and place into a bowl.
- Optional - if you have pre-sliced or pre-crushed almonds, you can skip this step. If you have whole almonds, put almonds in a food processor and pulse until almonds are in smaller pieces (or you can just break them up with kitchen mallet). Set aside.
- Optional - Crush pork rinds to mimic the texture of bread crumbs by placing rinds into a plastic bag and crushing them with your hands. You can also use a food processor which will get you finer pieces. Set aside.
- In a small Teflon fry pan, add Swerve/Monkfruit and water, bring to boil. Once boiling, remove from heat and transfer to a dressing mixing bottle or a mixing bowl.
- Add rice vinegar, sesame oil, vegetable oil, salt and black pepper into mixing bottle or a mixing bowl. Shake/mix well and set aside.
- Once 20 minutes has passed, pull chicken from pot and place onto a cutting board (you can save the broth and make our Mom's Japanese Chicken Soup). With a knife and tong, gently sweep the knife left to right with the knife pointing with the grain of the meat. The chicken should pull apart and form shreds.
- Combine shredded chicken, sliced/crushed almonds, pork rinds, dressing (to taste) into lettuce bowl and toss well.
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