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High Protein Chinese Chicken Salad – LOW CAL

Chinese Chicken Salad – LOW CAL

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Course: Main Meals
Keyword: Week 8
Cooking Method: Instant Pot
Recipe Type: Poultry, Salads
Servings: 2 servings
Calories: 400kcal


  • 10 oz chicken breasts , boneless, skinless
  • 2 cups Napa cabbage , thinly sliced
  • 2 cups radicchio , shredded
  • 3/4 cup carrot , shredded
  • 20 pods snow peas
  • 1/4 cup green onions , thinly sliced
  • 1/4 cup cilantro
  • 2 tbsp salted cashews , chopped


  • 3 tbsp toasted sesame oil (toasted makes a difference)
  • 4 tbsp rice vinegar
  • 2 2/3 tbsp orange , juice
  • 1 1/3 tbsp gluten-free soy sauce
  • 3 tbsp ginger , grated
  • 2 tsp garlic , minced
  • 1/4 tsp salt
  • 1 tsp Swerve


  • WHISK together the ingredients for the dressing/marinade until well combined. Mix the chicken breasts and 1/4 cup of the marinade in a large Ziploc bag and marinate in the refrigerator for 2-3 hours (or overnight).
  • PLACE the chicken in an Instant Pot along with the marinade and cook at high pressure for 8 minutes. If you use more chicken increasing the recipe) you will need to cook longer. Allow the pressure to naturally release and shred the chicken using tongs or two forks.
  • COMBINE all ingredients for the salad except the sesame seeds in a large bowl while the chicken is cooking.
  • DIVIDE the salad between two plates, top each with half the shredded chicken, the reserved dressing, then garnish with the sesame seeds.


Calories: 400kcal | Carbohydrates: 17g | Protein: 32g | Fat: 24g | Fiber: 3g | Net Carbs: 14g