Sesame chicken salad with veggies


Sesame chicken salad with shredded vegetables

Perfect for summer, this recipe is inspired by the Szechuan flavors of Dandan noodles. We've subbed in shredded veggies for a more nutrient dense version with 7 net carbs.
Add Shiritaki noodles, zoodles, or whole wheat spaghetti to bulk this dish up even more.
Prep Time20 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Asian American
Keyword: cold chicken salad, Cold sesame chicken, Gluten-Free, Keto dandan, keto dinners, low carb chicken recipe, summer meals
Servings: 4


Poached chicken ingredients

Sesame sauce ingredients

  • cooled, strained bone broth from poaching
  • 1/2 cup tahini (sesame paste)
  • 1 clove garlic
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons red chili flakes
  • 1 tbsp ginger root, minced

Chicken salad ingredients

  • poached chicken from first step, cooled and shredded
  • 3 cups shredded red cabbage
  • 1 carrot, peeled and shredded
  • 1 English cucumber, sliced thinly
  • 1/4 cup green onion, chopped

Bulk it up with one of these options

  • 1 package angel hair shirataki noodles, cooked and rinsed in cold water optional
  • 2 cups Zucchini noodles (zoodles) optional
  • 8 oz whole wheat spaghetti, cooked and rinsed in cold water optional


Poach chicken

  • In a large pan with a lid, bring Taking Stock Classic Bone Broth and star anise to a simmer. Add chicken breast. Cover and cook until the thickest part of the chicken breast registers 165 degrees on a thermometer for 15 seconds (about 8 minutes).
  • Remove chicken and let cool. Strain and cool chicken broth.

Make sesame sauce

  • Whisk together all sesame sauce ingredients.

Assemble salad

  • In a large bowl, toss together chicken salad ingredients.
  • If using noodles, toss in with other salad ingredients.
  • Add sesame sauce a little at a time, toss to incorporate and repeat.
  • Salt to taste. Serve chilled or at room temperature. Can be made up to one day in advance.