Asian Chicken Salad
Published August 5, 2026
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This high-protein Chinese chicken salad is one of my favorite ways to turn a simple can of chicken into a fresh, flavorful meal in just minutes. Packed with 45 grams of protein, crunchy cabbage, crisp veggies, toasted almonds, and an easy homemade Asian dressing, it's a satisfying low-carb lunch that's perfect for busy days.
I’m always looking for meals that are quick, filling, and packed with protein, and this Chinese chicken salad checks every box. Instead of cooking chicken from scratch, I use canned chicken to keep this recipe on the table in under 10 minutes. It’s one of those pantry-friendly meals I make when I need something fast but still want to eat something fresh. With crisp cabbage, crunchy celery, bean sprouts, toasted almonds, and an easy homemade Asian-inspired dressing, every bite has plenty of texture and flavor. Best of all, one serving delivers 45 grams of protein while staying low in carbs.
I’ve been using canned chicken in recipes for years because it’s an easy way to make high-protein meals without the extra prep work. The key is choosing a good-quality canned chicken and draining it well so it absorbs the flavors of the dressing. In this salad, the chicken soaks up the savory soy sauce, ginger, and lightly sweetened dressing, making it taste like so much more than a simple pantry staple.
This is also a great recipe for meal prep. I like to chop the vegetables and mix up the dressing ahead of time, then toss everything together just before eating so the cabbage stays nice and crisp. Whether you need a quick lunch, an easy dinner, or a high-protein meal to help you reach your protein goals, this Chinese chicken salad is one of those recipes you’ll find yourself making again and again.
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Ingredients
6 oz canned chicken -
1 cup coleslaw cabbage mix
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1/4 cup bean sprouts
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1/4 cup chopped celery
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1/2 green onion, sliced
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1 tablespoon sliced or slivered almonds
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1 1/2 tablespoons avocado oil
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1 tablespoon soy sauce
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1/2 teaspoon ground ginger powder
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2 pinches sugar-free sweetener
Step by Step Instructions
Step by Step Instructions
Drain chicken
- 6 oz canned chicken
Add vegetables and almonds
To the bowl, add cabbage mix, bean sprouts, chopped celery, green onion and almonds.
- 1 cup coleslaw cabbage mix
- 1/4 cup bean sprouts
- 1/4 cup chopped celery
- 1/2 green onion, sliced
- 1 tablespoon sliced or slivered almonds
Add dressing
To the bowl, pour in avocado oil, soy sauce, ground ginger powder and sugar-free sweetener. Toss to evenly coat.
- 1 1/2 tablespoons avocado oil
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger powder
- 2 pinches sugar-free sweetener
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use fresh chicken instead of canned chicken?
Yes! If you prefer, you can substitute about 6 ounces of cooked shredded or diced chicken breast, rotisserie chicken, or leftover grilled chicken. I use canned chicken because it's convenient, affordable, and makes this recipe ready in under 10 minutes.
Can I make this salad ahead of time?
Absolutely. For the best texture, store the dressing separately and toss everything together just before serving. If the salad is already dressed, it's best enjoyed within 24 hours, as the cabbage will gradually soften.
What can I use instead of almonds?
If you have a nut allergy or simply don't have almonds on hand, try sunflower seeds, pumpkin seeds, or chopped peanuts for a similar crunchy texture.
