A simple can of chicken turns into this crunchy Asian chicken salad in minutes — crisp cabbage and veggies, toasted almonds, and my homemade Asian dressing, with 45g protein and 5g net carbs for a satisfying low-carb lunch.
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.
Storage information
Meal Prep
This recipe is easy to double or triple if you’re meal prepping for the week. Simply divide the ingredients into individual containers and keep the dressing separate until you’re ready to eat for the freshest, crunchiest salad.
This Chinese chicken salad is perfect for meal prep. Chop the cabbage, celery, green onions, and bean sprouts ahead of time, and mix the dressing in a separate container. Drain the canned chicken and store it separately as well. When you’re ready to eat, simply combine everything, toss with the dressing, and sprinkle the almonds on top to keep them crunchy.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the dressing separate until serving, as the cabbage will soften once it’s dressed. If the salad has already been tossed with the dressing, it’s still delicious the next day, though the vegetables won’t be quite as crisp.
Drain the canned chicken well, then gently press out any excess liquid with a fork or paper towel to help it absorb the dressing and prevent the salad from becoming watery. Add to a medium bowl.
For this step
6 oz canned chicken
2
Add vegetables and almonds
To the bowl, add cabbage mix, bean sprouts, chopped celery, green onion and almonds.
For this step
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
3
Add dressing
To the bowl, pour in avocado oil, soy sauce, ground ginger powder and sugar-free sweetener. Toss to evenly coat.
For this step
1 1/2 tablespoons avocado oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger powder
2 pinches sugar-free sweetener
Nutrition
Per serving: Whole recipe
Calories
393
Fat
21g
Protein
45g
Total carbs
9g
Net carbs
5g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
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.
Canned chicken sounded like a sad desk lunch, so I made it mostly to prove a point. Bean sprouts and celery keep it crunchy enough that it doesn’t read as canned at all, and 45g of protein for 5 net carbs beats every salad I’ve packed this year!
