Warm Keto Chicken Salad (Sesame Cabbage Crunch)
This Warm Keto Chicken Salad is the ultimate high-protein meal prep. A crunchy sesame cabbage slaw that stays fresh for 4 days without getting soggy. Seared chicken breast meets a warm ginger-sesame dressing in this low-carb, dairy-free lunch that actually tastes better the next day.
Ingredients
Group 1: The Salad Base
- 4 cups Green Cabbage thinly shredded
- 4 cups Purple Cabbage thinly shredded
- 1 cup Carrots shredded (Omit for strict Keto, or keep for texture)
- 3 stalks Green Onions chopped
- 1 tbsp Toasted Sesame Seeds for garnish
Group 2: The Protein
- 1 lb 450g Chicken Breast, boneless and skinless
- 1 tbsp Coconut Aminos or Gluten-Free Tamari
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil for the pan
Group 3: Warm Sesame Dressing
- 3 tbsp [ Toasted Sesame Oil] Must be toasted!
- 2 tbsp Rice Vinegar Unseasoned
- 1 tbsp [Lakanto Monkfruit Sweetener] Sugar-free substitute or Maple Syrup
- 1 tbsp Fresh Ginger grated
- 1 clove Garlic minced
- 1/2 tsp Salt
Instructions
Step 1 (The Prep):
- Remove outer leaves from the cabbage. Using your Chef's Knife, slice both the purple and green cabbage into very thin ribbons. Combine them in a large heat-proof mixing bowl with the shredded carrots (if using).
Step 2 (The Protein):
- Season the chicken breasts with black pepper and coconut aminos. Heat your Cast Iron Skillet over medium-high heat with the olive oil. Sear the chicken for 5-6 minutes per side until golden and fully cooked (165°F/75°C). Remove from pan and let rest for 10 minutes before slicing.
Step 3 (The Secret Sauce):
- In a small saucepan, combine the Toasted Sesame Oil, rice vinegar, sweetener, minced garlic, grated ginger (use your Zester here!), and salt. Whisk over medium heat for 2-3 minutes until the dressing is hot and slightly bubbling.
Step 4 (The Wilt):
- Immediately pour the hot dressing over the raw cabbage mixture. Toss vigorously with tongs for 1 minute. The heat will slightly wilt the cabbage, making it tender but keeping the crunch.
Step 5 (Assembly):
- Divide the cabbage mixture into 4 Glass Meal Prep Containers. Top with the sliced chicken and garnish with green onions and sesame seeds. Let cool completely before sealing the lids.
Notes
- Storage: Stores perfectly in the fridge for up to 4 days. Serve cold or at room temperature.
- Keto Tip: Ensure you use a sugar-free sweetener like Monkfruit instead of maple syrup to keep the net carbs low.
- Vegan Option: Swap chicken for crispy tofu cubes pan-fried in sesame oil.