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#LOW CARB CHICKEN SALAD RECIPE HOW TO#
#LOW CARB CHICKEN SALAD RECIPE SKIN#
#LOW CARB CHICKEN SALAD RECIPE FULL#

Toasted Sesame Oil – This gives the salad traditional Japanese flavor.

You could also use lime juice, or simply rice vinegar. For a more traditional option, you can substitute kewpie, which is a Japanese mayonnaise made with just oil, egg yolks, and vinegar.

You can make your own homemade mayo, or otherwise this is my favorite clean-ingredient store-bought version.

Mayonnaise – This makes the dressing super creamy.

This dressing is a variation of sriracha mayo, with sesame oil and lemon juice added for flavor and to give it more of a dressing consistency:

Cucumbers & Carrots – Thinly slice the cucumber and carrots into matchstick pieces.

After all, kelp noodles are Japanese! And, they make this entire salad both filling and light at the same time.

Kelp Noodles – Traditional kani crab salad doesn’t use kelp noodles, but I thought they were a perfect fit for it.

You can use any crab meat, really, but lump crab is the highest quality. You can still use imitation crab meat (cut into thin strips) if you want to, but I think lump crab meat like this tastes so much better, is healthier, and makes the best kani salad recipe. (This is called surimi.) Kanikama is often used in sushi as well.

Crab Meat – Traditional Japanese kani salad is made with imitation crab sticks (kanikama), which are made out of starch and pulverized cheap white fish, typically pollock.

For measurements, see the recipe card below.

#LOW CARB CHICKEN SALAD RECIPE HOW TO#

This section explains how to choose the best ingredients for an easy kani salad, what each one does in the recipe, and substitution options.

#LOW CARB CHICKEN SALAD RECIPE FULL#

The full nutrition facts can be found below, on the recipe card. Wondering about kani salad calories? Each serving has 169 calories. Yes, this salad is healthy - especially this one, with no added sugar. If you have any questions regarding this policy, or your dealings with our website, please contact us.Kani salad, sometimes called kanikama salad, is a Japanese crab salad that is a delicious mix of crab meat (often imitation crab meat), crunchy cucumber and carrots, and a spicy mayonnaise dressing. Please note that we cannot guarantee that you will have the same positive experience with a product or service as our tests and experiences are subjective. We do not feature products that we do not stand behind. When a product review appears on, please be assured that the product has been tested and the opinions expressed are honest. We only recommend products or services that we believe will add value to our readers, based on our expertise, experience, or research. The only compensation is in the form of affiliate links. We are independently owned and the opinions expressed here are our own. This means that if you click on one of the product links and make a purchase, we may receive a commission or other form of compensation. This disclosure is intended to fully comply with the FTC's policy that requires honesty and transparency about affiliate relationships.Īs an affiliate, earns from qualifying purchases. The Federal Trade Commission (FTC) guidelines regarding endorsements and testimonials are designed to ensure transparency in advertising. You can always keep some cooked chicken and crisped up bacon in the fridge and reheat or simply use cold.

This salad is best served immediately.

Top each salad with 2 tablespoons of Ranch Dressing.

Assemble the salad: start with the leafy greens, and then add avocado, crispy bacon and sliced chicken.

Slice the avocado and the cooked chicken.

Once the chicken is cooked, transfer to a cutting board and let it rest for 5 minutes.

Alternatively, you can crisp up the bacon separately on a frying pan. Bake bake for 10 minutes until crispy and golden brown.If you want to bake the bacon in the oven, spread the slices over a baking sheet lined with parchment paper.It's done when an instant read thermometer inserted into the thickest part reads 74 ☌/ 165 ☏. Then, flip the chicken on the other side, cook for 30 seconds. Without moving it, cook the chicken on high until golden brown and crispy, for 5-6 minutes.

#LOW CARB CHICKEN SALAD RECIPE SKIN#

Place the chicken breasts, skin side down, on the hot pan. Grease a small skillet with ghee or duck fat. Season the chicken breasts with salt and pepper from all sides. Start by crisping up the chicken breasts.

4 tbsp Keto Ranch Dressing (60 ml/ 2 fl oz) or use dairy-free Ranch Dressing.

4 cups mixed leafy greens of choice (120 g/ 4.2 oz).

1 large avocado, sliced (200 g/ 7.1 oz).

6 thin-cut slices bacon or 3 regular slices (90 g/ 3.2 oz).

2 boneless chicken breasts, skin on (285 g/ 10 oz).

Total carbs 10.5 grams Fiber 7.4 grams Sugars 1.2 grams Saturated fat 10.1 grams Sodium 532 mg ( 23 % RDA) Magnesium 79 mg ( 20 % RDA) Potassium 1,031 mg ( 52 % EMR) Ingredients (makes 2 servings)