Crunchy Chicken and Cauliflower Rice Salad | Low Carb Nikki | Keto | LCHF | Low Carb

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With the heat returning, cold and fresh dishes are an absolute must, as well as dishes that are quick and easy to prepare, so you’re not slaving over a hot stove for ages or heating up your house with the oven. In Australia, salads are also incredibly popular at Christmas, especially as there is always such beautiful fresh produce to be had.

All my close followers will know that I absolutely LOVE Asian style food and my website is full of Asian recipes. I haven’t done a salad in a while though so I decided to put together this Asian style Crunchy Chicken and Rice Salad. The rice of course is cauliflower rice! Broccoli rice would also work amazingly well or a combo of both cauliflower and broccoli. Lately I’ve been buying a lot of frozen cauliflower rice, to save time and effort having to rice and make it myself.

Cabbage is another vegetable I absolutely love, because it is very keto friendly, low in carbs, incredibly versatile and super cheap! If you’re buying cabbage in whole heads like I do, it gives you several kilograms of veg for only about $5. You can make it in all different ways, eat it cooked or raw and it has the added advantage of lasting quite a long time in the fridge before it goes bad. If the outer leaves do start to go bad, you can also always just peel them off and you’ll still have plenty of fresh cabbage inside.

I also use a supermarket roast chicken in this Crunchy Chicken and Cauliflower Rice Salad, because it means most of the work that would go into this is already done for you. Both Caleb and I are big fans of the Woolworths roast chickens. You could always also just make your own chicken, or use this salad to use up chicken leftovers from the day before, but still feel like you’re having something new for lunch or dinner.

The Crunchy Chicken and Cauliflower Rice Salad itself is incredibly easy and simple, pretty much just throw all the ingredients together, add the dressing and done! Because there is chicken in there, this salad also serves as a whole meal. However you can still eat it as a side instead if preferred. You could also add pretty much any other protein you like in there instead of the chicken, making this a great salad for using up leftover meat in the fridge. Leftover pork belly would be great in here or even fresh salmon.

Why not check out some of our other salad recipes?

1. Thai Zoodle Salad
2. Thai Salad
3. Chicken Caesar Salad
4. Crab Salad
5. Greek Salad

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Crunchy Chicken and Cauliflower Salad

A fresh summer salad with an Asian style dressing

Course Dinner, Lunch, Main Course, Salad, Side Dish

Cuisine Asian, Australian, Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword low carb nikki, no cook recipes, quick and easy meals, quick and easy recipes, salad recipes, side recipes, summer recipes

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 5

Calories 308.1kcal

Ingredients

• 1 bbq roast chicken, shredded
• ¼ red cabbage, shredded
• 300 g cauliflower rice, cooked and cooled
• 3 large spring onions, sliced
• 2 tbsp sesame seeds

Dressing

• 4 tbsp rice vinegar
• 2 tbsp liquid coconut oil or light taste olive oil
• 4 tsp sesame oil
• 4 drops stevia glycerite or regular stevia drops

Instructions

• Combine everything except dressing and mix together. Save some spring onions and sesame seeds.
• Mix dressing together, add to mix, toss to combine.
• Garnish with reserved spring onion and sesame seeds.
  

Notes

Net Carbs - 4.9g

Nutrition

Calories: 308.1kcal | Carbohydrates: 7.8g | Protein: 27.7g | Fat: 18.4g | Fiber: 2.9g | Sugar: 3.4g