• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Lemon Bowl®

  • Home
  • Recipes
    • All Recipes
    • Slow Cooker
    • Breakfast
    • Appetizers
    • Chicken
    • Soups & Stews
    • Salads
    • Asian
    • Lebanese
    • Mexican
    • Side Dish
    • Snacks
    • Dietary >
      • Gluten Free
      • Vegetarian
    • Recipes By Season >
      • Spring
      • Summer
      • Fall
      • Winter
  • Travel
  • Healthy Living
  • Media
    • Newsletter
    • Podcasts
  • About
    • About Liz
    • Media
    • Work With Me
    • Contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Home » Salad Recipes » Asian Chicken Salad with Toasted Almonds

Asian Chicken Salad with Toasted Almonds

About 2 minutes to read / 7 Comments

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Jump to Recipe

This Asian spin on a classic chicken salad is full of fragrant scallions, toasted sesame oil and crunchy roasted almonds. A naturally gluten free, low carb and paleo lunch recipe! 

My Aunt Paula and Uncle Randy eat a very clean, low carb and high protein diet. As a result, they’ve both lost over a combined total of 100 pounds in the last several years.

Since I am always looking for fast and easy healthy recipes, I love to pick their brain for new ideas. Specifically, I know that my aunt packs my uncle’s lunch every day (he’s a postal worker!) so I was very interested in make-ahead lunch recipes.

Most recently, Aunt Paula told me about this naturally gluten free and paleo Asian chicken salad recipe. Packed with plenty of fragrant scallions, a hint of toasted sesame oil and topped with crunchy roasted almonds, this recipe is ideal for making ahead of time and grabbing for a quick lunch throughout the week.

To keep it low carb, I love serving it over a bed of baby arugula but any greens or your favorite sandwich bread would work. Even more time is saved by using shredded Kroger rotisserie chicken but any leftover cooked chicken works great.

Your fork is waiting.

 

Asian Chicken Salad Recipe - a healthy low carb gluten free salad

Asian Chicken Salad with Toasted Almonds

This Asian spin on a classic chicken salad is full of fragrant scallions, toasted sesame oil and crunchy roasted almonds.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: chicken salad
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Calories: 249kcal
Author: Liz Della Croce

Ingredients:

  • 8 ounces shredded cooked chicken breast such as Kroger rotisserie
  • 1/2 cup scallions minced
  • 2 tablespoons Sriracha
  • 1/4 cup mayo
  • 1 teaspoon toasted sesame oil
  • 1/4 cup Simple Truth sliced natural almonds toasted
  • 4 cups Simple Truth organic baby arugula to serve

Instructions:

  • Toast natural almonds in a 350 oven until golden brown and fragrant, about 6-8 minutes; set aside.
  • In a medium bowl, combine chicken, scallions, Sriracha, mayo and sesame. Using a fork, toss together until chicken is evenly coated. 
  • Serve over a bed of arugula and sprinkle with toasted almonds to serve.

Nutrition Facts:

Serving: 1g | Calories: 249kcal | Carbohydrates: 5.4g | Protein: 18.9g | Fat: 17g | Saturated Fat: 2.6g | Polyunsaturated Fat: 14.4g | Cholesterol: 50mg | Sodium: 390mg | Fiber: 1.4g | Sugar: 1.6g
Get Featured On Instagram!Did you make this recipe? If so tag @thelemonbowl using the hashtag #thelemonbowl to be featured!

Related Posts

Healthy Asian Chicken Chopped Salad

Chicken Tawook Salad

Baked Chicken Thighs with Asian Glaze

Slow Cooker Chicken Breasts - a fast crock pot chicken recipe

Asian Citrus Slow Cooker Shredded Chicken

Chicken Tawook Fattoush Salad - The Lemon Bowl

Chicken Tawook Fattoush Salad

Asian Chicken Lettuce Cups

Asian Chicken Lettuce Cups

Wheat Berry Salad with Feta, Beans, Fennel and Toasted Almonds - The Lemon Bowl

Wheat Berry Salad with Feta and Almonds

Grilled Chicken and Vegetable Packages with a Ginger Soy Vinaigrette

Asian Chicken and Vegetable Foil Packets


The Lemon Bowl Gift Guide

About Liz Della Croce

Liz is the founder and creator of The Lemon Bowl. With an emphasis on healthy eating and living, Liz’s recipes and food photography have been featured in various publications including the cover of Women’s World magazine, Good Housekeeping, Shape, Real Simple, Cosmopolitan, Food Network Blog, Huffington Post, TODAY Food, Foodgawker and The Cooking Channel. Read More…

Previous Post: « Cheeseburger Meatloaf Muffins
Next Post: Food From Our Ancestors: The Ultimate Mexican Sunday Dinner »

Reader Interactions

Comments

  1. Gina @Running to the Kitchen

    December 17, 2016 at 8:17 pm

    This sounds ahhhhmazing!

    Reply
  2. Aggie

    December 15, 2016 at 11:28 am

    This is my kind of food – clean, low carb, high protein – YES. I feel good just looking at it. :)
    I love that your Aunt and Uncle are living such a healthy lifestyle, good for them!

    Reply
    • Liz DellaCroce

      December 15, 2016 at 1:16 pm

      You would love this!!! It’s also good with our favorite crackers. ;)

      Reply
  3. Laura

    December 15, 2016 at 12:01 am

    5 stars
    I can’t wait to try this, this sounds SO good!

    Reply
    • Liz DellaCroce

      December 15, 2016 at 1:16 pm

      I hope you love it!

      Reply
  4. shelly (cookies and cups)

    December 14, 2016 at 7:19 am

    I love switching up chicken salad… this is such a great idea!

    Reply
    • Liz DellaCroce

      December 14, 2016 at 2:22 pm

      I need to do it more often!! Curry is good too!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Recipes:


or browse the full recipe index »
Welcome To The Lemon Bowl!

Focusing on seasonal ingredients and whole foods, my collection of recipes is inspired by ethnic flavors from around the world.
Click HERE to learn More About Me →

Winter Favorites

Mac and Cheese with Winter Squash

Winter Squash Mac and Cheese

How to Cut, Eat and Decorate with Pomegranates

Buckwheat Belgian Waffles with Maple Cranberry Sauce

Whole Grain Buckwheat Waffles

Kale Salad with Green Olives, Almonds and Feta - The Lemon Bowl

Kale Salad with Toasted Nuts and Feta

Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

Asian Chicken Soup with Cabbage Recipe

Asian Chicken Cabbage Soup Recipe

See More!

Footer

Copyright © 2019 The Lemon Bowl® on the Foodie Pro Theme

×
  • Home
  • Recipes
  • Travel
  • Media
  • Podcasts
  • About Liz

Modern Mobile Menu Social icons

  • Follow Me!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2019 The Lemon Bowl ®
    Disclosure & Privacy Policy | Contact


    Newsletter Signup