Closeup of hunan chicken salad on a plate used for the recipe card image

Hunan Chicken Salad

Cooked chicken breast is marinated in a spicy Hunan sauce and then served over a bed of lettuce and fresh vegetables. 4 net carbs!
Course Low Carb Main
Cuisine Asian
Keyword low carb, hunan chicken, main dish salad
Prep Time 5 minutes
Optional marinating 30 minutes
Total Time 5 minutes
Servings 2
Calories 211kcal
Author Marye


  • 1 cup chicken breast , cooked and diced
  • 1 cup lettuce shredded
  • 1/2 cup broccoli florets , raw
  • 1/4 cup asparagus , steamed
  • 1 tablespoon Bell pepper , diced small
  • 1 tablespoon Yellow Bell Pepper , diced small
  • 1 stalk celery , sliced or diced
  • 1 tablespoon pecans , toasted and coarsely chopped - may also use cashews, macadamias, almonds, etc
  • 1/4 lime for garnish and squeezing over salad


  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chile sesame oil
  • 1 tablespoon pineapple syrup , sugar free - I use Torani
  • 1/2 tablespoon soy sauce , low carb - mine has 1 carb per tablespoon
  • 1/4 teaspoon garlic paste
  • 1/4 teaspoon ginger paste


Hunan Chicken Salad Dressing

  • Add the vinegar, sesame oil, syrup, soy sauce, garlic paste, and ginger paste to a bowl.
  • Whisk until smooth then add a squeeze of lime.
  • Add the cooked chicken, cover and refrigerate for at least 30 minutes if possible.

Assemble the Salad

  • Add the lettuce to a platter.
  • Top with the broccoli and other vegetables.
  • Add the chicken and pour any leftover dressing over the top.
  • Sprinkle with pecans and garnish with lime wedges.


grilled steak, pork, or other leftover meats work well in this dish.